Vegan Mushroom Risotto Recipe
Rich and creamy vegan mushroom risotto with pumpkin, fried sage and a pinch of nutmeg, is healthy comfort food at its best. Mushrooms create deep savory flavor, and the pumpkin and onions add a slight touch of sweetness. It's an easy, hearty, and healthy fall recipe that's ready in just 35 minutes!
Servings: 4 servings
Calories: 346kcal
Ingredients
- 4 Tablespoons extra-virgin olive oil
- 3-5 fresh sage leaves, thinly sliced
- ½ yellow onion, finely chopped
- 8 ounces cremini mushrooms, washed and sliced
- 4 garlic cloves, minced
- 1 cup Arborio rice
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups vegetable broth
- ¾ cup pumpkin puree
- pinch of nutmeg
Instructions
- Heat oil in a large skillet over medium heat. Add sage and cook for around 1 minute. Transfer sage to a paper towel to drain.
- In the same skillet, add onion and cook until softened, around 5 minutes. Add mushrooms and saute for another 5-7 minutes, stirring occasionally. Add garlic and cook for an additional minute.
- Stir in rice, salt, and pepper, and cook rice until it has become toasted and golden, around 5 minutes.
- In a small saucepan, whisk together vegetable broth, pumpkin puree, and nutmeg. Bring mixture to a simmer over moderate heat and keep at a light simmer.
- Pour in 1 cup of warm pumpkin broth into the rice and simmer, stirring constantly, until the stock is absorbed.
- Continue simmering, adding broth ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 15-20 minutes total.
- Remove from heat and stir in fried sage leaves. Cover to keep warm.
Notes
- Stir continuously. A key part of making risotto is to keep stirring when incorporating the stock into the rice.
- Keep your vegetable stock/pumpkin mixture at a low simmer. You always want to add warm liquid when making risotto.
- Make sure to use pumpkin puree and NOT pumpkin pie filling for this recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- How to freeze: Transfer to a freezer-safe container and store in freezer for up to 2 months. To thaw, place in the refrigerator overnight.
Nutrition
Calories: 346kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1149mg | Potassium: 421mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7526IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 3mg