Recipe Category
A delicious fall recipe! Veganized from a 2012 Cooking Light recipe.
Preparation time
1Minutes
Cooking Time
1Minutes
Number of Servings
4
Difficulty
Medium
Ingredients
3 cups vegetable broth
1/2 cup water
2 cups sliced shiitake mushroom caps
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 cup uncooked Arborio rice
2 teaspoons chopped fresh sage
1/2 cup dry white wine
1/2 teaspoon kosher salt
1 cup canned pumpkin puree
2 tablespoons chopped fresh chives
1/4 teaspoon ground red pepper
2 tablespoons nutritional yeast
2 tablespoons pine nuts, toasted
Recipe Steps
Bring broth and 1/2 cup water to a simmer in a medium saucepan. Keep warm over low heat.
Heat olive oil in a large saucepan over medium heat.
Add mushrooms, onion, and garlic; cook 6 minutes or until tender.
Stir in rice and sage; cook 1 minute, stirring frequently.
Add wine; cook 30 seconds or until liquid is absorbed.
Stir in 1 1/4 cups stock mixture and salt; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining stock mixture, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding more (about 22 minutes total).
Remove from heat; stir in pumpkin, chives, red pepper, and nutritional yeast.
Spoon 1 cup risotto into each of 4 bowls; sprinkle evenly with pine nuts.