Roasted Pumpkin Sage Risotto
This roasted pumpkin sage risotto is a creamy delight, certain to impress friends and family during the holiday season.
Ingredients
- 1 lb Pumpkin peeled and cubed
- ½ tsp Rosemary
- 2 tbsp Cooking Oil avocado/olive/coconut
- 1 Yellow Onion medium-size; halved and sliced
- 4 cups Water
- 1 cup Arborio Rice washed
- ½ tsp Curry Powder
- ¼ tsp Turmeric
- ¼ tsp Sugar
- ½ tsp Black Pepper or to taste
- ½ tsp Salt or to taste
Garnish
- 2 tbsp Vegan Butter
- 10 cloves Garlic thinly sliced
- 10 leaves Sage fresh
- Vegan Parmesan
Instructions
- Preheat the oven to 400 F. In a mixing bowl add pumpkin, rosemary and one tablespoon of oil. Toss together, then spread mixture on a baking sheet pan and bake for 25 minutes.
- Preheat a medium-size pan over medium heat. Add the remaining tablespoon of oil along with the sliced onion. Sauté until caramelized.
- Add roasted pumpkin, water, rice, curry powder, turmeric, sugar, black pepper and salt. Mix everything together. Bring mixture to boil, then simmer over low-medium heat until water is dissolved. Remove from heat.
Garnish
- Preheat a medium-size skillet over medium heat. Add butter and allow it to melt. Add garlic and sage and sauté until garlic turns golden brown, usually around 1-2 minutes.
- Spread sautéed garlic and sage over each serving of risotto and top with vegan parmesan. Serve while hot.
Notes
Rather not use butter? Avocado, olive and coconut oil make great substitutes. You can just as easily replace the parmesan with feta crumbles, if preferred. You can even substitute your favorite squash for the pumpkin.