Vegan Pumpkin Risotto by Vegan Richa

oil, white onion, garlic, mushrooms, dried thyme, onion powder, sage, pumpkin pie spice, white pepper, salt, white wine, pumpkin puree, water or veggie broth or mushroom broth, wild rice brown rice blend, non dairy cream or cashew milk, vegan butter, pumpkin, dried oregano, dried rosemary or fresh, black pepper, garlic powder

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

Category:

– 2 tsp oil (or 1/4 cup broth)
– 1/2 white onion chopped
– 4 cloves of garlic chopped
– 10 oz sliced mushrooms (white, cremini, portabella or mixed)
– 1/2 tsp dried thyme
– 1/2 tsp onion powder
– 1 tbsp chopped fresh sage
– 1/4 tsp pumpkin pie spice or cinnamon (optional)
– 1/4 tsp white pepper
– 1/2 tsp salt
– 1/3 cup white wine (or omit)
– 3/4 cup pumpkin puree
– 2 1/4 cups water or veggie broth or mushroom broth (add some dried mushroom mix powder for additional flavor)
– 1 cup wild rice brown rice blend
– 1/4 cup non dairy cream or cashew milk
– vegan butter (vegan parm, fresh sage for garnish)
– 16 oz cubed pumpkin (butternut squash, winter squash or sweet potato)
– 2 tsp oil (or aquafaba for oil-free)
– 1 tsp dried oregano
– 1/2 tsp dried rosemary or 1 tbsp fresh
– black pepper to taste
– 1/2 tsp salt
– 1/2 tsp garlic powder

Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min

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