Pumpkin Spice Risotto with Sage
This simple dinner is delicious seasonal comfort food. Warming pumpkin, spice and sage risotto warms your bowl and makes for a delicious vegan entree or side dish.
Servings: 4 servings
Ingredients
- 1 cup arborio rice
- 4 cups veggie broth
- ½ - 1 cup water
- ½ cup white or sweet onion, diced
- 1 teaspoon extra virgin olive oil
- ⅓ cup 100% pumpkin puree, unsweetened
- 2-3 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon cinnamon
- pinch of fresh orange zest
- ⅛ teaspoon smoky paprika
- ⅛ teaspoon cayenne
- salt and pepper to taste
- 2 sage leaves, torn
Instructions
- Warm up a deep skillet over high heat. Add the olive oil and onion. Saute for 2-3 minutes, until caramelized.
- Lower heat to medium and add in the rice, torn sage and one cup of the veggie broth.
- Keep the heat at low-medium, a low simmer, as you continuously stir and move the rice around in the skillet as steam lifts from the pan and the rice absorbs the liquid. When the pan starts to get dry, add another cup of broth and repeat the stirring process. Finally, with the ½ - 1 cup of water, or as much as you need to get the rice to your desired level of tenderness and creaminess. When you add in the last batch of liquid, also add in the pumpkin, maple, cider vinegar, zest and all the spices. Stir until thick, creamy and fluffy. The entire cooking process usually takes about 25-30 minutes.
- Turn off heat and allow the risotto to rest for a few minutes before scooping onto serving bowls. Garnish with a fresh sage leaf. Tip: remove any large pieces of the cooked sage before serving. Small pieces are fine. Black pepper on top.