Name: Creamy Pumpkin Risotto with Brussels Sprouts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4, 4 servings
Ingredients: 1 onion (diced); 3 garlic cloves (minced); 2 tbsp olive oil; 1 ½ cups Arborio rice (300 g); ¼ cup vegan white wine (60 ml) (optional, or sub more vegetable stock); approx. 3 ½ cups vegetable broth (900 ml); 1 cup pumpkin puree * (240 ml) (see recipe notes); ¾ cup coconut milk * (150 ml) (see recipe notes); salt, pepper (to taste); 4 tbsp Vegan Parmesan / nutritional yeast flakes (optional); 1 tbsp olive oil; 3 cups Brussels sprouts (halved); pecan nuts (or walnuts, pumpkin seeds)

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Creamy Pumpkin Risotto with Brussels Sprouts

Nutrition Facts

Per serving · recipe makes 4 · 25m total

Servings

Calories

30% of a 2,000 cal day

592KCAL

Protein

10g21% DV

% DAILY VALUE

Total Fat27g

35%

Saturated12g

58%

Unsaturated15g

—

Total Carbs80g

29%

Fiber7g

26%

Total Sugars8g

—

incl. Added Sugars0g

Starch65g

—

Sodium642mg

28%

% Daily Value is based on a 2,000 calorie day.

A creamy vegan risotto flavored with pumpkin, Brussels sprouts, and pecans. Perfect for fall, it's comfort food that's healthy and gluten-free.

Ingredients

4 SERVINGS

1onion — diced
3garlic cloves — minced
2 tbspolive oil
300 gArborio rice — 1½ cup
¼ cupvegan white wine — 60 ml, or more vegetable stock, optional
3½ cupsvegetable broth — 900 ml
1 cuppumpkin puree — 240 ml
¾ cupcoconut milk — 150 ml
salt, pepper — to taste
4 tbspVegan Parmesan — or nutritional yeast flakes, optional
1 tbspolive oil
3 cupsBrussels sprouts — halved
pecan nuts — or walnuts or pumpkin seeds

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

25m total

Read the method on Bianca ZapatkaBianca Zapatka’s original page

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maingrain bowlgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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