Creamy Pumpkin Risotto
I don’t read any meat and cheese centric blogs. I do, however, read plenty of food blogs written by omnivores. I love to find great recipes to veganize. I find it exciting to discover new flavor combinations and be reminded of ingredients that I have forgotten about. The challenge of veganizing a recipe is a thrill to me. I get to feed my family great, new meals. Then when I blog about those meals, I get to show the world how amazing and easy vegan recipes can be.
When I saw Lisa’s recipe for Creamy Pumpkin Goat Cheese Risotto, I knew exactly how I’d make it vegan. I was so excited by the recipe that I even started a new Pinterest board, called I Know I Can Make this Vegan.
And make it vegan, I did. Then I took pictures, and promptly ate a big bowl of it for lunch. Steve, the girls, and I ate the rest for supper. As Steve and I were eating our last bites, we both said we wished there was more. Creamy, savory, rich, and satisfying. I’m pretty sure that if I made this once a week, my family wouldn’t care if I fed them cereal the rest of the time.
You’ll notice that I left out the chopped kale that Lisa used in her recipe. We didn’t have any, when I made this dish, so I didn’t include it. However, I am sure that it only makes the risotto that much better, so you should stir some chopped kale into the cooked risotto, just like Lisa did.
- 6 cups vegetable broth
- 2 cups pumpkin puree
- 2 tbsp olive oil
- 2 cups finely chopped white or cremini mushrooms
- about 10 ounces vegan sausage, cut into small dice*
- 2 cloves of garlic, minced
- 1 tbsp minced, fresh sage
- 1 sprig fresh rosemary
- 1 1/2 cups arborio rice
- 4 slices of Daiya vegan provolone cheese, cut or crumbled into small pieces
- 1. In a 2 quart sauce pot, whisk the broth and pumpkin together. Bring the mixture to a simmer, over low-medium heat.
- 2. In a large pot (about 4 quarts), warm the oil over medium heat. Add the mushrooms and saute, until they release their liquid.
- 3. Add the sausage and garlic, and continue the saute, until the pieces of mushroom and sausage just begin to brown.
- 4. Add the herbs and rice to the pot. Stir everything together, and saute for about a minute.
- 5. Begin adding the simmering broth and pumpkin mixture, about 1 cup at a time. Stir the rice and broth, until the liquid is absorbed, then add the next portion of broth.
- 6. When all the liquid has been cooked into the rice, and the rice is tender, remove the rosemary sprig.
- 7. Gently stir in the cheese, so it melts into the rice, then serve.
- *I used 3 Tofurky Italian sausage links. I quartered them lengthwise, then cut them into about 1/4 inch pieces.