Pumpkin Sage Risotto
Pumpkin Sage Risotto serves: 4 (1 1/2 cups per serving)
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes
Ingredients:
- 5–6 cups (1.2–1.4 L) low-sodium vegetable broth
- 3 Tbsp olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp thinly sliced fresh sage
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground black pepper
- 1/8 tsp ground cinnamon
- 1 1/2 cups (210 g) Arborio rice
- 2 Tbsp apple cider vinegar
- 2 Tbsp coconut butter (coconut manna)
- 1 tsp white miso paste
- 1 cup (245 g) canned pumpkin purée
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a medium saucepan, heat broth and keep warm over low heat.
- In a large, heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add onion, garlic and sage and cook until onion is softened and translucent, about 3 min. Add salt, nutmeg, black pepper, cinnamon and rice and cook, stirring frequently, for 2 min. Add vinegar and cook for 1 min more.
- Add warmed broth, 1 cup (or about 2 full ladles, 240 ml) at a time, and let simmer for 5–6 min, or until liquid has mostly absorbed. Continue to add broth, 1 cup (240 ml) at a time and stirring every few minutes. Broth should be added any time the mixture appears dry. Continue until the rice is cooked through but still slightly al dente, about 25–30 min. Add coconut butter and miso and stir until both have melted and fully incorporated. Add pumpkin and simmer 2–3 min more. The risotto will be slightly loose, but will thicken upon standing (up to 10 min). Ladle into 4 individual shallow soup bowls and enjoy immediately.
Notes:
Storage tip: Risotto will keep in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
Reheating tip: In a saucepan, reheat risotto over medium-low heat with a splash of vegetable broth or water, until warmed through.
Make it soy-free: Substitute chickpea miso for white miso paste, or omit entirely.
Nutrition Information Per Serving:
470 calories, 15.9 g total fat, 5.9 g saturated fat, 1.4 g polyunsaturated fat, 7.8 g monounsaturated fat, 0 mg cholesterol, 821 mg sodium, 360 mg potassium, 73.5 g total carbohydrates, 4.4 g fiber, 5.7 g sugar, 8.2 g protein, 6% calcium, 23% iron
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