Pumpkin Risotto
Yield 4 Servings
Free of: gluten and top 8 allergens.
This creamy pumpkin risotto will make a perfect accompaniment to any holiday meal. If you've never made risotto before, this easy recipe is a great place to start.
Ingredients
1 quart vegetable broth
1 cup water
1 bay leaf
2 tbsp grapeseed or vegetable oil
1/2 cup diced yellow or white onion
1-1/2 cups Arborio rice, unrinsed
1/2 tsp salt
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup canned unsweetened pumpkin puree
2 tsp finely zested lemon
1 tbsp fresh lemon juice
1 tbsp dairy-free, soy-free margarine, such as Earth Balance
1/4 cup pumpkin seeds, toasted
1/4 cup allergen-free biscotti crumbs - optional (See Recipe Notes)
Instructions
- In a medium saucepan, bring broth, water and bay leaf to a simmer. Turn heat to low to keep the broth hot.
- Heat oil in a large heavy duty saucepan, in the 3- to 4-quart range. Add onions and saute over medium heat for 4 minutes until onions begin to soften, being careful not to brown them.
- Add Arborio and salt. Stir with a wooden spoon for 2 minutes until all the grains are slightly toasted and well coated with oil. Set your timer for 18 minutes. This is the approximate time it takes to make a perfect risotto.
- Add wine and stir until completely absorbed. Begin to add hot broth, 1/2 cup at a time, stirring frequently. The risotto should be simmering throughout the cooking process. Depending on your stove, it will be over medium-high or medium heat. Wait until each addition is almost completely absorbed before adding the next half cup.
- After approximately 15 minutes, add pumpkin. Stir to combine and cook for an additional 3 minutes, adding broth as necessary.
- When risotto is cooked, add lemon zest, lemon juice and 1/4 cup broth. Remove from heat and stir in margarine.
- Plate and garnish with pumpkin seeds and cookie crumbs, if desired. Serve immediately, as grains will continue to cook.
Notes
- If you have a plain biscotti that meets your family's dietary needs, crush a couple biscotti into small chunks by placing in a strong ziplock bag. Proceed to crush with a rolling pin.
- We used Enjoy Life Soft Baked Gingerbread Spice cookies. To give the same texture as crumbled biscotti, we crumbled 4 cookies and toasted in a 300 degree oven for 5 minutes. We had extra crumbs that were delicious on Vanilla Coconut Bliss!
Courses Mains, Starters
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/pumpkin-risotto/