Vegan Pumpkin Sage Risotto
Ingredients
- 1 tsp EVOO
- 1 tsp vegan butter
- 1 yellow onion, finely diced
- 5 garlic cloves, minced
- 1 C Arborio rice
- 1 TBSP dried sage
- 1/4 tsp paprika
- 1/2 tsp salt
- 2/3 C dry white wine
- 4 C vegetable broth mixed with 1 C pumpkin purée
- 2 TBSP nutritional yeast (or vegan parm)
- 3 TBSP cashew cream (or cream of choice)
- black pepper to taste
Preparation
Melt butter and EVOO in a medium saucepan over low heat
Add in onion and sauté until tender
Add in garlic sautéing until fragrant
Pour in rice and seasoning and sauté for another 60 seconds
Pour in wine and let cook down for a minute or so
Pour in 1 C of broth/pumpkin mixture and bring to a gentle simmer, stirring regularly
Once liquid is absorbed, add 1 more C of broth, repeating this process until all liquid is added and rice is tender
Mix in nutritional yeast and cashew cream. Season to taste
Meanwhile, thinly slice mushrooms and sauté over medium high heat in EVOO
Steam broccolini until al denté
Plate as pictured and garnish with fresh parsley or sage