Holiday Saga: Spiced Pumpkin Coconut Risotto

This pumpkin coconut risotto is perfect for the holiday season! You could very well serve this next to turkey on Thanksgiving if you’re so inclined. I personally would have it in the fall rather than on a holiday celebrating America haha but that’s me! I found this recipe on FoodGawker, which I frequent ALL the time, and it tastes amazing! It’s great mostly because it’s entirely vegan! And finding good comforting vegan risotto is incredibly difficult if not impossible :( I do have to warn you that without theĀ ParmesanĀ cheese you do have to add some extra salt at the end, unless you like the tinge of sweetness – in which case, eat it up as it is! I did tweak this recipe from the original -

Ingredients:

  • 1 cup pumpkin (or 1 sugar pumpkin)
  • 1 tbsp. olive oil
  • 1/2 cup finely diced onion
  • 1 tsp. grated fresh ginger (3/4 tsp. dried)
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • Pinch cinnamon
  • 2 sage leaves, finely chopped (1/4 tsp. dried)
  • 1/2 tsp. red curry paste
  • generous amounts of salt and black pepper
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 3 1/2 cups chicken broth
  • 1/4 cup light coconut milk
  • Squeeze of lime juice, optional

Directions

In a deep saute pan or pot over medium low heat, heat oil. Add onions and ginger and cook gently, until translucent. Add the rice and toast for 1-2 minutes, stirring constantly. Add wine and stir until evaporated. Add pumpkin and spices, stirring well. Gently pour in chicken stock and cook, covered, until rice is fully cooked and all broth is used (around 30-35 minutes), once you hit 25 minutes take the cover off and continue cooking. Stir in coconut milk and season with salt and pepper. Squeeze some lime juice over rice before serving.

If you are using a sugar pumpkin, the recipe for cooking is as follows. Preheat oven to 375 F. Line baking sheet with foil. Slice pumpkin in half, remove seeds and strings, and drizzle open sides with oil. Place face down on sheet and roast for about 40 minutes, or until pumpkin is fork tender. Scoop it out and set aside for rice.

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2 thoughts on “Holiday Saga: Spiced Pumpkin Coconut Risotto

  1. Pingback: Your Questions About Best Saucepans For Cooking

  2. Pingback: Cooking Injector | We Dip It Cooking

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