Cooking with NMC Episode 20: Creamy Vegan Pumpkin Risotto

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: grated parmesan

Ground flaxseed provides similar nutty flavor while being more accessible.

vegan butter

🥗Healthier: coconut oil

💰Cheaper: olive oil

Coconut oil is a healthier fat alternative.

Welcome to another episode of Cooking with NMC. I'm dietician Samantha Detoy. Today we're making a delicious, comforting, creamy vegan pumpkin risotto.

Heat a saucepan over medium heat.

Add coconut milk to the saucepan and bring to a simmer.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add arborio rice and toast for 2-3 minutes, stirring frequently.

Pour in a ladle of warm coconut milk and stir until absorbed.

Continue adding coconut milk, one ladle at a time, stirring frequently until rice is creamy and al dente, about 18-20 minutes.

Stir in pumpkin puree, nutritional yeast, sage, thyme, salt, and black pepper.

Add spinach and cook until wilted, about 2-3 minutes.

Finish with a squeeze of lemon juice and stir in for creaminess.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary