Classic Pumpkin Risotto Recipe

This dairy-free and vegetarian Pumpkin Risotto is creamier than ever made using RiceSelect® Arborio Rice, created by Stephanie Niemis @healthyholme.

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Serves
4
Total Time
35
Prep Time
5
Cook Time
25

Ingredients

  • null 2 tbsp olive oil
  • null 3 tbsp minced shallots
  • null 1 1/2 tsp minced garlic
  • null 1 1/2 cups RiceSelect® Arborio Rice
  • null 5 tbsp white wine
  • null 1 cup pumpkin puree
  • null 2 -3 cups vegetable broth
  • null 1/4 cup nutritional yeast
  • null salt and pepper to taste

Instructions

  1. Heat 2 tbsp olive oil in a saucepan. Saute 3 tbsp minced shallots until tender. Add 1 1/2 tsp minced garlic and 1 1/2 cups arborio rice and cook for 1 minute, stirring frequently.
  2. Add 5 tbsp white wine and stir until the wine has been absorbed.
  3. Add 1 cup pumpkin puree and 1 cup vegetable broth. Stir until the broth has been absorbed. Add another cup of vegetable broth and stir until absorbed. Finally add 1/2 cup vegetable broth and stir until absorbed.
  4. Remove from heat and stir in 1/4 cup nutritional yeast and salt and pepper to taste.