Vegan Pumpkin Risotto
A vegetarian and vegan pumpkin risotto offers a sweet and unique Italian-inspired dish, ideal for Thanksgiving or any occasion.
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Instructions
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Start heating vegetable broth in a separate pot. Sauté onions in olive oil over medium heat until soft (3-5 minutes).
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Add rice and stir for 1-2 minutes to lightly toast, preventing burning.
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Slowly pour in white wine.
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Add vegetable broth 1/2 cup at a time, stirring frequently until each addition is absorbed before adding the next. Continue until all broth is used and rice is nearly cooked.
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Stir in pumpkin, fresh ginger, nutmeg, fresh basil, and vegan margarine or butter. Season with salt and pepper to taste.
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Heat for 1-2 minutes, stirring frequently, until thoroughly warmed.
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Serve.