Easy vegan pumpkin risotto

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This easy vegan pumpkin risotto recipe is great for in fall during the pumpkin season. Great alternative to regular rice and it’s such a warming and good dish. Roasting the pumpkin in the oven makes it even better!

If you are ever looking to have a cozy fall evening with some wonderful food, this rice is a perfect option and I recommend getting maybe some hummus with it.

We love using homemade stock for these kinds of recipes because it’s so simple to make.

Difficulty: Beginner Prep Time 9 min Cook Time 40 min Total Time 49 mins Best Season: Fall

Description

This vegan pumpkin risotto is a must-try for the next pumpkin season!

Ingredients

Instructions

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  1. Optional - soak your rice overnight for faster cooking.

  2. Start by chopping up your pumpkin into small pieces and remove the skin. Same for the onion and garlic.

  3. To a big pot add some coconut oil, let heat up and add in your onion and garlic. Let sautรฉ for a few minutes, add then add in the chopped pumpkin followed by some veg stock or water. Let it boil for 5-10 minutes until soft.

  4. Once soft, lightly mash with a fork. Then add in your rice followed by the stock/water.

    If using peas, add them now followed by salt, black pepper and ginger.

  5. Let simmer for 20-30 minutes until the rice is soft. Garnish with some freshly chopped parsley.

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