Pumpkin Spice Risotto (Vegan)

Instructions

1. Step 1

   Combine the vegetable stock and pumpkin in the medium saucepan. Bring to a gentle simmer over medium heat, stirring until smooth, then hold over low heat.

   Timer: 5 min (fixed)

   Ingredients used: 450.0 gr Pumpkin, 960.0 ml Vegetable Stock

   Cookware: medium saucepan, wooden spoon

2. Step 2

   Heat the olive oil in the large saucepan over medium heat. Add the onion and cook until soft and translucent.

   Timer: 6 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 1.0 piece Onion

   Cookware: large saucepan, wooden spoon

3. Step 3

   Add the garlic, cinnamon, ginger, nutmeg, and clove. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 1.3 gr Ground Cinnamon, 0.2 gr Ground Clove, 1.0 gr Ground Ginger, 0.5 gr Ground Nutmeg

   Cookware: large saucepan, wooden spoon

4. Step 4

   Add the Arborio rice and stir over medium heat until the grains are evenly coated and their edges look slightly translucent.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Arborio Rice

   Cookware: large saucepan, wooden spoon

5. Step 5

   Pour in the white wine and stir until it is almost completely absorbed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large saucepan, wooden spoon

6. Step 6

   Add one ladleful of the hot pumpkin-stock mixture and stir frequently over medium heat until mostly absorbed. Continue adding it one ladleful at a time until the rice is creamy and tender with a slight firmness at the center.

   Timer: 22 min (fixed)

   Cookware: ladle, large saucepan, medium saucepan, wooden spoon

7. Step 7

   Remove the risotto from the heat. Stir in the nutritional yeast, vegan butter, lemon juice, salt, and black pepper until glossy and creamy.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 15.0 ml Lemon Juice, 24.0 gr Nutritional Yeast, 6.0 gr Salt, 30.0 gr Vegan Butter

   Cookware: large saucepan, wooden spoon

8. Step 8

   Divide the risotto among bowls and serve immediately.

   Cookware: ladle