About this recipe
This is the perfect oven-baked pumpkin risotto when craving something savory, comforting, creamy, and delicious. This vegan risotto comes together pretty fast and is always a showstopper.
ingredients for the vegan baked pumpkin risotto
- Extra virgin olive oil
- Leek, sliced and washed.
- Sage, use fresh sage leaves.
- Arborio rice
- White wine, optional
- Liquid, use water or vegetable stock.
- For pumpkin puree, you can use my homemade roasted pumpkin puree or canned.
- Parmesan cheese.
- Arugula, I like the peppery taste of arugula, but you could definitely substitute it with spinach.
How to clean leeks?
First, trim the root end and the dark green leaves to clean the leeks. Cut the leek in half lengthwise and then rinse it under cold water, letting the water run through it to remove dirt or sand. Once the leek is clean, you can slice or dice it as desired. Save the dark green leek part to make vegetable broth.
How to make pumpkin risotto?
In a large oven-proof casserole or cast iron braiser, heat the olive oil over medium-high heat, add the leeks and a pinch of salt, and cook until softened, about 5 minutes.
Add the rice and sage and cook, stirring, for 1 minute. Add the wine and let it evaporate. Add water or vegetable broth, turn the heat off, and mix in the pumpkin puree. Stir until the puree is evenly mixed; this will help the rice release its starch. Transfer the casserole to a 350ºF oven and bake for 20 minutes.
Remove from the oven and stir in the parmesan cheese and arugula—season with salt and pepper to taste. Serve immediately.
What is arborio rice?
Arborio rice is a type of short-grain rice that is often used in risotto. It is a starchy rice that absorbs liquids well, which makes it ideal for dishes that are creamy and full of flavor.
Tips for the best pumpkin risotto recipe
Feel free to add onion and garlic instead of the leeks. You could also use shallots. You could add butter instead of olive oil ( I like Miyokos butter) or a combination of both: 1 tablespoon butter and 1 tablespoon olive oil.
How to store risotto
Risotto can be stored in an airtight container in the refrigerator for up to four days. The best way to reheat risotto is on the stove over low heat. Add a little broth or water to the pan and frequently stir until heated.
Serve this vegan risotto with
You could serve it with a delicious salad with a simple vinaigrette on the side, topped with roasted chickpeas, meatballs, or roasted vegetables.
Baked pumpkin risotto
Equipment
- Cast iron braiser oven proof
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek sliced and washed
- 6 sage leaves
- 1 1/2 cup arborio rice
- 1/4 cup white wine optional
- 3 1/2 cups water or vegetable broth
- 3/4 cup pumpkin puree
- 1/2 cup parmesan cheese
- 4 oz arugula
Instructions
- In a large oven-proof casserole or cast iron braiser, heat the olive oil over medium heat, add the leeks and a pinch of salt, and cook until softened, about 5 minutes. Add the rice and sage and cook, stirring, for 1 minute. Add the wine and let it evaporate. Add water or vegetable broth, turn the heat off and mix in the pumpkin puree. Stir until the puree is evenly mixed. Transfer the casserole to a 350ºF oven for 20 minutes.
- Remove from the oven and stir in the parmesan cheese and arugula—season with salt and pepper to taste. Serve immediately.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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