Vegan Creamy Pumpkin Risotto With Sweet and Spicy Roasted Pepitas

Vegan Creamy Pumpkin Risotto With Sweet and Spicy Roasted Pepitas

Ditch the meaty main with this show-stopping entrée.

Serves: 4

This rich pumpkin risotto gets added crunch and heat from toasted-and-spiced pumpkin seeds in this recipe from the One Green Planet’s Fall: Plant-Based Recipes to Celebrate Harvest Season cookbook.

What you need:

For the risotto:
1 large onion, minced
3 tablespoons coconut oil
1 cup arborio rice
½ cup dry white wine
4 cups vegetable stock
3 cloves garlic, minced
¼ teaspoon salt
1 cup puréed pumpkin 
1 tablespoon thyme, chopped

For the roasted pepitas:
½ cup raw pepitas
1 teaspoon olive choice
¼ teaspoon chili powder
1 teaspoon maple syrup
½ teaspoon salt

What you do:

  1. For the risotto, in a medium-sized pot, bring stock to a boil, then reduce heat to low and simmer, covered.
  2. In a large pot over medium heat, warm coconut oil. Add onions and cook until translucent, then add rice and salt, stirring until well-coated. Add wine and stir, simmering until wine is absorbed. Add stock from first pot one spoonful at a time, waiting until it’s absorbed before adding more, stirring continuously, and returning stock to simmer between. Add minced garlic. 
  3. When all stock has absorbed, add pumpkin and thyme, and stir while cooking for five minutes more. 
  4. Preheat oven to 300 degrees. Toss pepitas to coat evenly with oil, chili, maple syrup, and salt, and spread in a single layer on a baking sheet and bake for 15 to 20 minutes, or until golden brown, stirring halfway through.
  5. Divide risotto into serving bowls and sprinkle with toasted pepitas.
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