Vegan Brown Rice Pumpkin Risotto
 
 
Hazel & Cacao:
Recipe type: Savoury
Serves: 2-3
Ingredients
  • RICE:
  • 1 cup medium grain brown rice
  • 4 cups water
  • pinch salt
  • PUMPKIN RISOTTO:
  • Half butternut or jap pumpkin - cut into small cubes and roasted
  • 1 TBSP extra virgin olive oil
  • 1 red onion - finely chopped
  • 2 garlic cloves - crushed
  • salt and pepper to taste
  • handful of parsley
  • VEGAN CREAM:
  • ⅓ cup cashews
  • 1 cup soy milk
  • juice half a lemon
  • 1 tsp tahini
  • ½ tsp paprika
  • 1 TBSP nutritional yeast
  • pinch of salt
  • pinch of pepper
Method
  1. STEP 1: Begin by peeling your pumpkin and cutting into cubes.
  2. Season your pumpkin with a little salt and pepper and a good drizzle of olive oil and roast in the oven for 20-30 minutes at about 200 C or until slightly browned around the edges.
  3. STEP 2: In the mean time cook your brown rice on the stove in 4 cups of water and salt. Bring water to boil on high and turn down the heat to medium and allow to cook uncovered until rice has absorbed all the liquid and is gluggy and sticky in texture. You may need to add a little more water as you go if your rice is not sticky enough. Stir occasionally to avoid rice sticking to base of pot. Once done, set aside.
  4. STEP 3:For the cream: blend all ingredients together in a high speed blender until smooth and creamy and set aside.
  5. STEP 4: When your pumpkin, brown rice and cream are done you can fry off your chopped onion in a large pot or pan in a little olive oil until it becomes lightly browned. Add your crushed garlic and cook for a few more seconds until garlic becomes fragrant.
  6. Add your rice and roasted pumpkin to the pan and mix well until everything is evenly combined. The pumpkin gets a little crushed during this process and makes the risotto start looking orange in colour, but you should still have a few chunky bits of pumpkin in there.
  7. Season with salt and pepper
  8. STEP 5: Start pouring in your cream a little at a time and mix well, the rice will absorb the cream. Keep adding until you get it as creamy as you like
  9. Throw in a handful of chopped parsley and mix again
  10. Serve with extra parsley and vegan parmesan cheese
Recipe by Talida Voinea at https://talidavoinea.au/vegan-brown-rice-pumpkin-risotto/