5 from 1 vote
fork in a plate of creamy risotto
Southwest Pumpkin Risotto
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
A creamy, southwest flavored risotto with a gentle nod to autumn.
Course: Entree
Cuisine: dairy free, egg free, gluten free, nut free, oil free, soy free, vegan
Keyword: easy risotto recipes, pumpkin risotto vegan, risotto ideas, types of risotto rice
Servings: 6
Calories: 274 kcal
Author: Jenn Sebestyen
Ingredients
For the Rice:
  • 1 1/2 cups risotto rice (Acquerello or Arborio)
  • 1/2 cup Spanish wine (I used a Malbec)
  • 5 cups vegetable broth (I only used 4.5 cups, but just in case you need more, have it ready)
  • 1.5 tbsp lime juice
For the Veggies:
For the Pumpkin Sauce:
Toppings, optional
  • Avocado
  • Chopped tomaoto
  • Cilantro
  • Green Onion
  • Dash of Sriracha
  • Squeeze of lime juice
  • Crushed tortilla chips
Instructions
  1. Gently heat the vegetable stock in a sauce pan with 1.5 tbsp of lime juice in a sauce pan and keep it warm on low heat.
  2. In a large pot, sauté the onion, bell pepper, and spices (listed under Veggies above) in 1/4 cup vegetable broth, about 5-7 minutes or until the veggies start to soften.
  3. Meanwhile, make the pumpkin sauce. In a small bowl, whisk everything together listed under pumpkin sauce above and set aside.
  4. When veggies are tender, add the corn, black beans, green chiles, and salt/pepper and sauté another 2 minutes. Add another tbsp or two of veggie broth if veggies are starting to stick. Transfer to a bowl and set aside.
  5. In the same pot you sautéed the veggies in, add the rice over medium heat and stir constantly for 1-2 minutes just to toast gently. Add the wine and and stir until the liquid is completely absorbed by the rice.
  6. Add about 1/2 cup of vegetable broth to the rice at a time. After each addition, stir constantly until the liquid is almost fully absorbed. It's ok if it still looks a little wet, but if you drag a spoon through the rice, it should be able to stay separated. Continue with this process until the rice is cooked through. Start testing the rice (by eating a small piece) after about 15-20 minutes. Mine took about 25 minutes, but check early just in case your cooks faster than mine did. You may not use all of the veggie broth...that's ok, but it's better to have it ready just in case. I used about 4.5 cups overall.
  7. When you are happy with the texture of the rice, take off the heat and stir in the veggie mixture and pumpkin sauce you made earlier until well combined. Taste and adjust seasonings to your liking.
  8. Garnish with the toppings of your choosing and enjoy!
Recipe Notes

~Have leftovers? Make it into Quesadillas!

~Nutrition facts calculated without any toppings.

 

 

Nutrition Facts
Southwest Pumpkin Risotto
Amount Per Serving
Calories 274 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 775mg34%
Potassium 462mg13%
Carbohydrates 58g19%
Fiber 8g33%
Sugar 6g7%
Protein 11g22%
Vitamin A 4800IU96%
Vitamin C 107.3mg130%
Calcium 50mg5%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.