Pumpkin Risotto

Puree:

  • 3/4 cup raw cashews, soaked in water overnight
  • 1 cup soy milk or almond milk, unsweetened
  • 1 1/2 cups vegetable stock
  • 2 cloves garlic
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped pumpkin, steamed
  • 1 teaspoon cinnamon

Risotto:

  • 1 1/2 tablespoons olive oil
  • 1/2 cup leeks, cleaned and diced
  • 1 cup diced pumpkin, lightly blanched
  • 1/4 cup white wine
  • 1 1/2 tablespoons sage, minced
  • 3 tablespoons parsley, minced
  • 3 cups cooked short grain brown rice
  • Sprinkle of cinnamon
  • Flake sea salt, to finish
  • Black pepper, to taste

1. Prepare Puree: In a blender, blend the steamed pumpkin, cinnamon, soaked cashews, soy milk, vegetable stock, sea salt and garlic until smooth. Set aside.

2. On medium heat, heat a deep sauté pan and add the olive oil and leeks, stirring until golden.

3. Deglaze with white wine.

4. Prepare Risotto: Add the diced pumpkin and allow to sauté for a moment. Then add the brown rice, sage and parsley. Mix thoroughly and sauté for 2 to 3 minutes.

5. Pour the cashew cream over the rice mixture and lower heat to medium-low. Stir continuously for about 5 minutes. It will start to reduce and thicken. If the risotto gets too thick, thin out with a splash of vegetable stock.

6. Remove from heat, season with black pepper and serve warm.

Photo Credit: Kate Lewis

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