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Creamy Pumpkin Risotto

Serves 3-4 (double for more servings), gluten-free, nut-free, soy-free
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Ingredients
  

  • 4 cups vegetable broth
  • 2 tbsp extra-virgin olive oil
  • 2 shallots, minced
  • 1 cup Arborio rice or short-grain brown rice*
  • 1/2 cup dry white wine, optional**
  • 1 cup pumpkin puree
  • 1 1/2 tsp chopped fresh rosemary, or 1/2 tsp dried
  • 2-4 tbsp nutritional yeast or parmesan
  • Salt and ground black pepper, to taste

Instructions
 

  • Add the broth to a saucepan and heat to a rapid simmer, then reduce the heat slightly to keep it warm.
  • Heat the olive oil in a large saucepan over medium heat, and sauté shallots until fragrant. 
  • Add in the rice and sauté about 5 minutes, until translucent. Add in the wine and stir until absorbed. 
  • Add the broth, one cup at a time, stirring occasionally until the liquid is absorbed (if it starts to boil too rapidly, reduce the heat to maintain a gentle simmer). Stir in the pumpkin, rosemary, and salt with the last cup of broth, and cook until creamy and the liquid is absorbed.
  • Stir in nutritional yeast/parmesan, salt, and pepper, to taste. Garnish with fresh rosemary, and serve.

Notes

*Arborio rice is classic to use for risotto. If brown rice is used, the cooking process will take a bit longer.
**I often make this recipe without the wine, and it still comes out great! If you desire to make risotto without wine, you may choose to add a splash of another acidic ingredient, such as lemon juice, while cooking.