Risotto was always one of my favorite dishes from the Italian cuisine. There is just so much creamy goodness on each spoonful, you can't go wrong with that! And what is fall without a pumpkin risotto recipe? I mean it's literally coziness in a pot. Perfect to share with loved ones on a chilly fall evening.
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Ingredients:
400 g risotto rice
500 ml vegetable stock
1/2 butternut squash or 350 g pumpkin of your choice, cubed
120 g mushrooms, sliced
1 onion, chopped
2 cloves of garlic, crushed
2 tbs nutritional yeast or cheese
2 tsp smoked paprika
1 tsp cumin
Freshly cracked black pepper
Salt
Juice of half a lime
Instructions:
In a large pot, heat up some olive oil and gently fry your onion and garlic until browned slightly.
Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After about a minute, it will look slightly translucent.
Add about 1 1/2 cups of the vegetable stock and keep stirring.
Once the stock has cooked into the rice turn down the heat to a simmer.
Mix in your spices. Keep adding in your veggie stock gradually and stir continuously.
Repeat until the rice is soft. It will take about 15 min.
Remove from the heat and add in your cheese or nutritional yeast, lime and adjust your seasoning to your liking.
Garnish with some green onion or herbs and serve hot!
