Soy-Free Pumpkin Risotto
Creamy, comforting, and perfect for the season, this Soy-Free Pumpkin Risotto is a delightful twist on a classic Italian dish. Made with Arborio rice and infused with the rich flavors of pumpkin puree, aromatic sage, and a hint of nutmeg, this risotto is a celebration of autumn's finest tastes. The recipe combines the artful technique of slow, continuous stirring to achieve a luscious, velvety texture without the use of soy products. Finished with grated Parmesan and a sprinkle of fresh parsley, this dish is perfect as an indulgent vegetarian main course or a crowd-pleasing side. Ready in under an hour, it’s an elegant yet approachable way to impress family and friends. Try this pumpkin risotto today for a soy-free, flavor-packed experience!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 5 cups Vegetable broth
- 1 cup Pumpkin puree
- 0.5 cup White wine
- 1 tablespoon Fresh sage leaves, chopped
- 0.25 teaspoon Nutmeg
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a medium saucepan, warm the vegetable broth over low heat. Keep it hot but not boiling while you prepare the risotto.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the minced garlic to the onions and sauté for an additional minute until fragrant.
Stir in the Arborio rice, allowing it to toast slightly for about 1-2 minutes, ensuring each grain is coated with the oil.
Pour in the white wine, stirring continuously until it is completely absorbed by the rice.
Begin adding the hot vegetable broth to the rice, one ladle at a time, stirring constantly. Wait for the liquid to be nearly absorbed before adding the next ladle. This process typically takes about 18-20 minutes.
Halfway through adding the broth, stir in the pumpkin puree, chopped sage, and nutmeg. Continue to add broth and stir until the rice is creamy and cooked to al dente texture.
Once the rice is cooked, remove the skillet from heat, and stir in the Parmesan cheese, salt, and black pepper. Adjust the seasoning if needed.
Let the risotto sit for a minute before serving to allow the flavors to meld together.
Garnish with fresh parsley before serving. Enjoy your soy-free pumpkin risotto!
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4707 mg | 205% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 31.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3057 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
