*Warning if you have children reading: This blog is hilarious and awesome but completely not child-appropriate.
**If you live in the Chicago area we highly recommend checking out Sketchbook. The staff is super nice, the brews are super tasty, and they have free beer samples. And you get the warm fuzzy feelings from supporting a local business (in addition to the warm fuzzy feelings you get from their product).
Pumpkin Apple Risotto (serves 4)
2 Tbls. vegan butter
1/2 yellow onion
2-3 cloves garlic
1/2 cup hard cider*
2 1/2 cups vegetable broth, divided (I used this recipe)
2/3 cup pumpkin puree
1/3 cup applesauce (one of the little single-serving containers)
1 cup arborio rice
1/4 cup nutritional yeast
1/2 tsp. pumpkin pie spice
1 1/2 Tbls. apple cider vinegar
Salt and pepper
*If you don't cook with alcohol you can try regular cider, though it may be too sweet. Or just use an extra 1/2 cup of vegetable broth.
Heat the butter in a large pan over medium heat. While it is heating, dice the onion and mince the garlic. Saute in butter for 10-15 minutes until everything is soft and starting to get brown around the edges.
While the onion and garlic are cooking, combine the pumpkin puree, applesauce, and 1 cup of the veggie broth. Set aside.
When the onion and garlic are ready, add in the rice. Cook for a few more minutes, stirring frequently, until the rice smells toasty.
Add in the cider and cook, stirring constantly, until it is all absorbed. This only takes a couple minutes so watch carefully!
Add in half of your pumpkin/apple/broth mixture and stir frequently until the liquid is all absorbed (about 10 minutes).
Repeat with the other half of the mixture, then with 1 cup of remaining broth.
Finally, add in your last 1/2 cup of broth, the nutritional yeast, spice, and vinegar. Stir until the liquid is all absorbed and the risotto is thick and creamy, tasting for salt and pepper and adjusting as needed. My broth wasn't very salty and thus I needed to add a lot, but if your veggie broth was salty to begin with you may not need to add any salt.
Ahh, finally, the reward for all your hard work :). I think this would be even more delightful topped with parsley or other fresh herbs.
Heat the butter in a large pan over medium heat. While it is heating, dice the onion and mince the garlic. Saute in butter for 10-15 minutes until everything is soft and starting to get brown around the edges.
While the onion and garlic are cooking, combine the pumpkin puree, applesauce, and 1 cup of the veggie broth. Set aside.
When the onion and garlic are ready, add in the rice. Cook for a few more minutes, stirring frequently, until the rice smells toasty.
Add in the cider and cook, stirring constantly, until it is all absorbed. This only takes a couple minutes so watch carefully!
Add in half of your pumpkin/apple/broth mixture and stir frequently until the liquid is all absorbed (about 10 minutes).
Repeat with the other half of the mixture, then with 1 cup of remaining broth.
Finally, add in your last 1/2 cup of broth, the nutritional yeast, spice, and vinegar. Stir until the liquid is all absorbed and the risotto is thick and creamy, tasting for salt and pepper and adjusting as needed. My broth wasn't very salty and thus I needed to add a lot, but if your veggie broth was salty to begin with you may not need to add any salt.
Ahh, finally, the reward for all your hard work :). I think this would be even more delightful topped with parsley or other fresh herbs.
No comments:
Post a Comment