Pumpkin Sage Risotto

Pumpkin Sage Risotto is a fall-themed showstopper that's naturally vegan and gluten-free. It's a delicious meal, perfect for cold fall nights.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

6

Prep:

5

minutes

Cook:

25

minutes

TOtal:

30

minutes

Ingredients

  • 6 Cups Vegetable Broth
  • 1 15-ounce Can Pumpkin
  • 2 Shallots, sliced
  • 1/2 Cup Dry White Wine - like pinot grigio or sauvignon blanc
  • 1 1/2 Cups Arborio Rice
  • 16 Ounces Mushrooms
  • 1/4 Ounce Sage, plus more for topping
  • Salt and Pepper, to taste

Instructions

  1. Heat broth and pumpkin on low. Keep warm throughout the process.
  2. Add 1 tablespoon vegetable broth to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
  3. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. In a separate pan cook the mushrooms and sage. Sauté the mushrooms and sage using a bit of the vegetable broth mixture for about 5 minutes, until the mushrooms are soft.
  5. Remove the rice from heat, and stir in mushrooms. Taste and season with salt and pepper.
  6. Spoon into bowls, top with additional sage, and enjoy.