Pumpkin Risotto (vegan & gluten free)

Pumpkin Risotto (vegan & gluten free)

Day 10 of 30 Day Recipe Challenge

Pumpkin & Pea Risotto. Delicious fall dish that is easy to prepare. 

Ingredients:

  • 1 cup white rice
  • 2 cups water
  • 2 cups veggie stock
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • ¾ cup onion, finely minced
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 cups frozen peas

Spices: 1/4 tsp of the following – nutmeg, sea salt, red pepper flakes, rosemary, cinnamon and ground ginger.  Grind all spices finely.

Directions:

Toast rice in 2 tbsp of olive oil in a large saucepan.  Add water and vinegar, bring to a boil, then reduce heat and simmer with the lid on until all liquid cooks off.  About 20 minutes.  While the rice is cooking, sauté the onion in a separate pan.  Add all remaining ingredients EXCEPT the peas, bring back to a boil and then reduce heat and simmer and gently stir for another 15 minutes, adding more water if necessary.  Add the peas and cook for another 5 minutes uncovered, gently stirring to keep from sticking to the pan.

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