This seasonal recipe takes a classic comfort food and adds a healthy and festive twist. Grounded in sweet spices like nutmeg and cinnamon, the pumpkin flavour is sure to add a keen autumnal sensibility to the table. Not only is it the perfect addition to holiday meals, it’s also hearty enough to stand alone as a rich main.
Preparation and Cooking Time: 45-50 minutes
*To reduce the salt content of this dish choose low salt broth, limit the salt added in cooking, and add fresh pumpkin rather than canned.
- Preheat the oven to 450F. Slice the pumpkin in half, scoop the seeds out and place it on a baking sheet. Bake it for 40 minutes or until the flesh is soft. If you’re using pumpkin puree, you can skip this step.
- While your pumpkin is baking, combine the vegetable broth and lemon juice in a pot with the Lucky Iron Fish. Bring to a boil for 10 minutes then set aside while you start preparing the risotto.
- Meanwhile, in a medium heavy saucepan heat the olive oil over medium heat. Add the onion and garlic and sauté until they begin to brown, about 5 minutes.
- Add the rice and stir for about 1 minute.
- Add the white wine vinegar and continue cooking and stirring the rice over medium heat until the vinegar is absorbed.
- Ladle about 1 cup of the warm vegetable broth over the rice. Stir constantly until the broth is absorbed.
- Repeat with another cup of stock until the liquid is absorbed. Continue this process until the rice is fluffy and creamy, about 25-30 minutes. Note: you may not have to use all of the stock.
- When the pumpkin is finished baking, scoop the flesh into a bowl and mash it with a fork. Remove any remaining seeds.
- Lower to a simmer and stir in the pumpkin, nutmeg and cinnamon until fully combined. Stir in the vegan Parmesan or nutritional yeast and add salt to taste.
- Let the finished risotto sit for 5-10 minutes before serving.
Per serving (1/4 recipe)