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  • Writer's pictureAlison Elliott

Vegan Pumpkin Risotto


1 Onion (finely chopped)

6 Cloves garlic (minced)

3 tbsp. Olive oil

1 c. White wine

6 c. Vegetable broth

1 c. Arborio rice

1 c. Pureed pumpkin

1 Can peas (rinsed)

1 tbsp. Salt

1 tsp. Pepper

1 tbsp. Fresh sage (chopped)

1 tsp. raw pumpkin seeds (per plate for garnish (optional))

In a large pan, heat the olive oil. Add the onion and garlic; sauté for 3 minutes. Add the rice and sauté for an additional 2 minutes. Slowly add the white wine. Once the wine has evaporated, slowly begin adding the vegetable broth. Continue to add the broth while stirring the risotto for 30-45 minutes. Add the pureed pumpkin and peas. Stir the risotto until it turns orange. Season with salt, pepper, and sage. Remove the risotto from the heat. When plating sprinkle 1 tsp. pumpkin seeds on each plate (optional).

Serving Size: 6

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