Creamy Pumpkin Risotto with Brussels Sprouts
Author:This Vegan Pumpkin Risotto with Brussels Sprouts is the perfect fall comfort food. It‘s healthy, gluten-free, and incredibly delicious! The recipe is simple and ready in only 30 minutes.
Ingredients
Pumpkin Risotto:
- 1 onion diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 ½ cups Arborio rice (300 g)
- ¼ cup vegan white wine (60 ml) optional, or sub more vegetable stock
- approx. 3 ½ cups vegetable broth (900 ml)
- 1 cup pumpkin puree * (240 ml) see recipe notes
- ¾ cup coconut milk * (150 ml) see recipe notes
- salt, pepper (to taste)
- 4 tbsp Vegan Parmesan / nutritional yeast flakes optional
Brussels sprouts:
- 1 tbsp olive oil
- 3 cups Brussels sprouts halved
- salt, pepper (to taste)
Topping (optional):
- pecan nuts or walnuts, pumpkin seeds
Instructions
*Note: Watch the recipe video for visual instruction!
Pumpkin Risotto:
- Heat the olive oil in a skillet or saucepan. Sauté the onions until translucent for about 2-3 minutes. Add the garlic and the rice and cook for 1 minute longer, stirring frequently to prevent burning.
- Then deglaze with white wine and cook until the wine has evaporated. Reduce the heat to medium and begin adding broth into the rice, a ladle at a time until rice absorbs each batch of liquid. Also, add pumpkin puree and coconut milk while cooking. Cook for about 15-20 minutes until the rice is al dente and the risotto is creamy (don't forget to stir frequently to prevent burning).
- For more creaminess, stir in vegan parmesan cheese and season with salt and pepper to taste.
Brussels sprouts:
- Blanch the brussels sprouts in boiling water for 3-4 minutes or until just starting to soften. Drain and refresh in cold water to stop them from cooking further.
- Heat the olive oil in a pan over medium-high heat and fry the Brussels sprouts for about 3-5 minutes until crisp and golden-brown from all sides. Season with salt and pepper to taste.
- Meanwhile, toast the pecan nuts in a small pan without adding oil.
- Serve everything together and enjoy!
Notes
- You can use canned/ tinned pumpkin purée or make your own according to this recipe.
- Instead of coconut milk, you can use any plant-based cream or milk of choice. Or simply add more vegetable stock for a low-fat version.
- You can also roast the brussels sprouts in the oven as an option. Spread the florets on a baking sheet lined with parchment paper, brush with a little oil, toss to coat, and bake at 355°F (180°C) for about 20-30 minutes until crisp and lightly browned, stirring halfway through.
Nutrition is calculated automatically and should be used as estimate.
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