Pumpkin Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin risotto made with arborio rice, vegetable broth, and coconut milk, seasoned with fresh sage and nutmeg. Rich and comforting as either a fall main or holiday side dish. Vegan and gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegan butter
- 2 medium shallots, (diced)
- 2 garlic cloves, (minced)
- 1/2 cup dry white wine
- 2 cups arborio rice
- 6 cups vegetable broth, (hot)
- 1 cup canned pumpkin puree
- 1/2 cup full-fat coconut milk
- 2 tablespoons finely chopped fresh sage
- 1/4 teaspoon ground nutmeg
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 780mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 149mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 780MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.