This is one of my go-to fall dinners – it comes together super quickly, it’s dinner-party impressive, and because it’s both gluten free and vegan, it can please any number of people with any number of dietary restrictions. This week marks the beginning of the official #virtualpumpkinparty, started by the lovely Sara Cornelia of Cake over Steak. What is a virtual pumpkin party, you ask? It basically means a bunch of us foodie types get together and share our absolute favorite pumpkin recipes. It’s an gourd-gy orgy. We put the kibosh on a life with no squash. We … okay, I’ll stop now. Onto the pumpkin!
As you all know, I love pumpkin. It tastes like fall on a fork (or spoon! or your fingers!) and fall is my absolute favorite season. It might come from having been raised in seasonless California, but there’s something about the brilliant orange and red leaves drifting from the trees, the crisp bite in the air, the cozy sweaters and evenings spent reading with flickering candles, the ciders and scents of cinnamon and nutmeg that fill the air…and, of course, the food. I’ve been eating Pumpkin Pie Chia Pudding (my absolute favorite fall breakfast) almost every day, and I’m so excited to experiment with the insane-looking pumpkin offerings that my fellow bloggers have shared. I have my eye on The Pig and Quill’s Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream, and the gluten free Pumpkin Flatbread with Gruyère and Crispy Sage from The Bojon Gourmet sounds too good to pass up.
Here’s the full list of deliciousness, if you want to spiral into a pumpkin black hole that may or may not lead to a pumpkin coma. Honestly, not a horrible way to go.
Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze
Britnell • Pumpkin & Goat Cheese Macaroni
A Couple Cooks • Pumpkin Spice Almond Butter
I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
Well and Full • Harissa-Spiced Pumpkin Gnocchi
Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
Girl Versus Dough • Pumpkin Challah
Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
Two Red Bowls • Pumpkin & Caramelized Onion Galette
The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
Nommable • Pumpkin Moon Pies
Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table • Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
The Crepes of Wrath • Pumpkin Pie Cake
The Swirling Spoon • Pumpkin Hand Pies
Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
Beard and Bonnet • Pumpkin Spice Pizzelle Ice Cream Sandwiches
My Name is Yeh • Pumpkin Slice and Bake Cookies
Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
Broma Bakery • Pumpkin Pie White Chocolate Brownies
Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
The Sugar Hit • Pumpkin Everything Bagels
Sprinkled with Jules • Pumpkin Spice French Macarons
Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
Jojotastic • Pumpkin Cinnamon Rimming Sugar
Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
Appeasing a Food Geek • Pumpkin Ale Cake
Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
Fork Vs. Spoon • Pumpkin Buttermilk Pudding
Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
Twin Stripe • Pumpkin Spice Toffee
Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
Brewing Happiness • Caramelized Apple Pumpkin Muffins
Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
Fork to Belly • Pumpkin Orange Brulee Pie
Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
Southern Soufflé • Sorghum Pumpkin Soufflés
Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
The Little Epicurean • Maple Pumpkin Butter Brioche Toast
Vigor and Sage • Maple Pumpkin Harvest Smoothie
Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
The Fauxmartha • Baked Pumpkin Donuts
So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
Wit & Vinegar • Pumpkin Flaxseed Dog Treats
Dunk & Crumble • Pumpkin Roundup
Biscuits and Such • Pumpkin Pound Cake
SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
A Little Saffron • Spiced Pepita Brittle
And now, onto my contribution: the Creamy Vegan Pumpkin Risotto with Sweet and Spicy Pepitas. The risotto is savory and rich, with the starch from the (gluten free!) risotto releasing and making cheese utterly unnecessary. A quick tip: when cooking with wine, I always recommend you a kind that you’d be willing to drink. A lot of people buy the cheapest possible bottles to cook with, assuming that the flavor doesn’t matter nearly as much as when drinking it straight from a glass, but in fact, the opposite is true: when you’re cooking with wine, you’re generally reducing it, making the flavor much more concentrated and noticeable than when you’re sipping it. You don’t have to go all out and dump a $50 sauvignon blanc in your risotto, but it is worth spending $10 or $15 or so to get a bottle you’d be happy drinking. Trust me, you’ll notice the difference in the risotto’s flavor.
This risotto is topped with pepitas, one of my favorite fall foods. They’re wonderful for adding texture and crunch to creamy dishes, like risotto, polenta, oatmeal and chia pudding, but they’re so packed with flavor and health benefits that I often just keep a baggie of them in my purse to eat on the go.
Pepitas (or Pumpkin Seeds – they’re the same thing)
Pepitas are one of nature’s richest sources in a number of minerals – a quarter of a cup boasts 75% of your daily manganese requirements, and more than half of your daily magnesium, zinc, copper and phosphorous needs. They’re also a rich source of antioxidants, stemming largely from their Vitamin E content, which is unique in that it’s broad-spectrum – alpha-tocopherol, gamma-tocopherol, delta-tocopherol, alpha-tocomonoenol and gamma-tocomonoenol are all forms of vitamin E found in pumpkin seeds. All of the forms of Vitamin E are absorbed differently and made use of differently in your body, and pumpkin seeds’ large variety makes it easy for your body to get all the Vitamin E you need.
This recipe was originally published over on A Double Dose, as part of a collab with the lovely Alexis. She has tons of yummy recipes – go check her out!
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Creamy Pumpkin Risotto with Sweet and Spicy Roasted Pepitas (Vegan, Gluten Free)
Ingredients
Risotto
- 1 large onion, minced
- 3 tbsp coconut oil
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable stock
- 3 cloves garlic, minced
- 1/4 tsp salt
- 1 cup pureed pumpkin (fresh or canned is fine)
- 1 tbsp thyme, chopped
Sweet and Spicy Roasted Pepitas
- 1/2 cup raw pepitas
- 1 tsp high heat oil of choice (I used avocado; coconut and ghee would also work well)
- 1/4 tsp chili powder
- 1 tsp maple syrup
- Generous pinch of salt
Instructions
Risotto
- In a medium sized pot, bring the vegetable stock to boil, then reduce heat to low and simmer, covered. In a large pot, warm coconut oil over medium heat. Add onions and saute until translucent, then add arborio rice and salt, stirring until well-coated. Add the white wine and stir, simmering until wine is absorbed, then add the stock from the first pot a bit at the time, waiting until it’s absorbed before adding any more and returning the stock to simmer between. When you add your last round of stock, add the minced garlic. When the final stock has absorbed, add the pumpkin and thyme and stir while cooking for 5 minutes more. Top with roasted pepitas and serve immediately. Serves 2 as a dinner, 4 as a side.
Pepitas
- Preheat oven to 300 degrees. Toss pepitas to coat evenly with oil, chili, maple syrup and salt, then spread in a single layer on a baking sheet and bake for 15 – 20 minutes, or until golden brown, stirring halfway through.
doon malai is best rice
I loved this recipe so rich and creamy
★★★★★
Just a tip – to make spicy pepitas I use aquafaba instead of oil, I mix it with pepper, chili, smoked pepped, black pepper and salt, coat pepitas in the mixture and pour it onto a baking sheet 🙂 they’re addictive
★★★★★
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It was super yummy!! Thanks for the recipe ?
<3
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We wanna say thnx to you for creating this great site and keep going the fabulous job!
This risotto looks so delicious! Can you advise me on which brand of vegetable stock to use. I know that many of them contain gluten. Can I prepare the stock myself? Thanks!
My fav is a Better Homes & Gardens Recipe: Lemonade Roll. It’s the same concept as Pumpkin Roll but ovuoibsly you replace the pumpkin with Lemon. It is light, fluffy & scrumptious. I’m actually going to be making it on Friday for the Visdos family Valentine’s Day celebration. : ) I have a photo of it that I will put onto fb since I’m not sure how to post a pic to your blog.
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This risotto looks so lovely and delicious!!! That color!!! Thanks for participating in this pumpkin fun 🙂
Thanks for hosting, Sara! I hope you’ll do it again next year! 🙂
Pumpkin risotto – now that is something I MUST try. Hope I’ll be able to do it as half tasty as it looks on these great pictures 🙂
Aw, thank you Emma! Let me know if you try it! xx Liz
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I was a little hesitant to try a savory pumpkin recipe, but this turned out to be one of the best things I have ever eaten. Made it for dinner last night and am eating the leftovers now.
★★★★★
I was given a I was given a pumpkin from work & I hated to waste it. I shacreed my cookbooks for a pumpkin pie recipe starting with an actual pumpkin. There wasn’t any. Undaunted, I cut open the pumpkin, dug out the seeds & used a big knife to cut it into chunks, then sliced the hard skins off, boiled the flesh. Then pureed the cooked pumpkin, added the other ingredients and baked the pies. They were very good,looked store bought. I didn’t think about baking them.PS: The canned pumpkin is much easier
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[…] Harvest Smoothie Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free) The Fauxmartha • Baked Pumpkin Donuts So… Let’s Hang Out • Grain-Free Apple […]
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Pumpkin risotto – yeah Imma make that!! The creaminess of the risotto with the pumpkin against the chili roasted seeds – this dish has everything! Love it~
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