Pumpkin Risotto with Caramelized Onions and Vegetables
Ingredients
- 1/3 cup cashews
- 1/4 cup nutritional yeast
- 1/2 cup pumpkin purée
- 1/2 cup water
- 1 tbsp miso paste
- 1 tbsp liquid aminos or salt to taste
- 1/4 tsp nutmeg
- 1 medjool date
- Pepper to taste
- onions
- garlic
- 1 cup brown rice
- 3 cups vegetable broth
- cauliflower
- mushrooms
- peas
- spinach
- chickpeas
- thyme
- pumpkin seeds
Preparation
Soak 1/3 cup cashews overnight and drain.
Prepare the creamy pumpkin sauce by adding all sauce ingredients to a blender and blending until smooth and creamy.
Caramelize onions and garlic in a large skillet.
Add 1 cup brown rice to the skillet and cook risotto-style by slowly adding 3 cups vegetable broth in batches, stirring until each batch is absorbed.
Stir the creamy pumpkin sauce into the rice mixture.
Add roasted cauliflower, sautéed mushrooms, peas, spinach, roasted chickpeas, thyme, and pumpkin seeds to the pan.
Cook until all vegetables are heated through and well combined.
Serve with a side of green beans and salad if desired.
Note that this dish would also go great with pasta for variation.
