Pumpkin is the official vegetable of October. Well, maybe not, but here in the Zengarry kitchen it is!
Packing a hearty punch of beta-carotene and with health claims that range from improved eye sight, to increased weight loss, to reduced cancer risk, there are any number of reasons to add more of this seasonal veggie to your diet! But the best reason to eat it is this... IT TASTES GREAT IN EVERYTHING!
Pumpkin pie, Pumpkin spice muffins (try Isa's recipe from Vegan with a Vengence, its' to die for), Pumpkin and Spinach Lasagna that I posted a while ago and now, Pumpkin Risotto.
This would make a great central dish for Thanksgiving this weekend or a welcomed contribution to a pot luck, just reheat it in a fancy dish, add the pine nuts and watch it get devoured! Although, this recipe only serves 3-4 as a main dish, so I would double if you're planning to feed a crowd!
a splash of olive oil
1 small onion finely chopped
1 cup Arborio / risotto rice
1/4 cup dry white wine (optional)
4 cups of vegetable broth heated, but not to boiling.
1/2 tsp of chopped thyme
about 1 cup of pumpkin purée
1/2 tsp salt
3 Tbsp. Zengarry Gruyère-style or Gruyère with Cumin Cashew Cheese
toasted pine nuts (about 2 Tbsp)
In a heavy based pot, heat a splash of olive oil over medium heat and fry the onion until it starts to soften. Add the rice and stir to coat. The rice will get a little translucent.
Heat your vegetable broth in a separate pot. Don't boil it. Once heated keep the broth on low heat to keep it hot.
Add the wine to the onion and allow the liquid to evaporate. Add a ladle full of stock to the pot with the rice, stirring it until most of the liquid has been absorbed. Keep the pot at medium low heat, so that the broth simmers gently when added. Keep adding stock one ladle at a time. Add the thyme about half way through the cooking process.
When almost all the broth is absorbed, add the pumpkin purée and the Zengarry Gruyère style Cashew Cheese and stir until well combined. Remove from the heat and let sit covered while you toast the pine nuts.
Check the seasoning, adding salt and pepper to taste. Sprinkle with toasted pine nuts and serve.