Baked pumpkin risotto
This is the perfect oven-baked pumpkin risotto when craving something savory, comforting, creamy, and delicious. This vegan risotto comes together pretty fast and is always a showstopper.
6 people
Calories: 272kcal
Ingredientes
- 1 tablespoon extra virgin olive oil
- 1 leek sliced and washed
- 6 sage leaves
- 1 1/2 cup arborio rice
- 1/4 cup white wine optional
- 3 1/2 cups water or vegetable broth
- 3/4 cup pumpkin puree
- 1/2 cup parmesan cheese
- 4 oz arugula
Elaboración paso a paso
- In a large oven-proof casserole or cast iron braiser, heat the olive oil over medium heat, add the leeks and a pinch of salt, and cook until softened, about 5 minutes. Add the rice and sage and cook, stirring, for 1 minute. Add the wine and let it evaporate. Add water or vegetable broth, turn the heat off and mix in the pumpkin puree. Stir until the puree is evenly mixed. Transfer the casserole to a 350ºF oven for 20 minutes.
- Remove from the oven and stir in the parmesan cheese and arugula—season with salt and pepper to taste. Serve immediately.
Notas
Tips for the best pumpkin risotto recipe
Feel free to add onion and garlic instead of the leeks. You could also use shallots.
Add butter instead of olive oil ( I like Miyokos butter); you could use a combination of both, one tablespoon of butter and one tablespoon of olive oil.
How to store risotto
Risotto can be stored in an airtight container in the refrigerator for up to four days. The best way to reheat risotto is on the stove over low heat. Add a little broth or water to the pan and frequently stir until heated.
Serve this vegan risotto with
You could serve it with a delicious salad with a simple vinaigrette on the side; you could top it with roasted chickpeas, meatballs, or with roasted vegetables.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 47g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 692mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5819IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 3mg