Apple Pumpkin Risotto With Caramelized Onions Vegan Recipes

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APPLE-PUMPKIN RISOTTO WITH CARAMELIZED ONIONS (VEGAN)



Apple-Pumpkin Risotto With Caramelized Onions (Vegan) image

This is a hearty, comforting, autumn delight from BUST magazine's new column, "Nickel and Dined" by Isa Chandra Moskowitz, where she presents cheap, fancy, healthy, vegan recipes. Whatever you do, do not omit the caramelized onions. They really pull together all the other flavors. This recipe takes time to make, but it's actually quite easy to throw together, especially if you have all the fruits and vegetables chopped and ready to go before you begin (or recruit a sous chef for that job). Trust me...it's well worth the wait.

Provided by Prose

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs sugar pumpkin (or any winter squash)
1 tablespoon olive oil
2 large sweet onions, thinly sliced
2 tablespoons olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 cups arborio rice
1/3 cup dry white wine
5 cups vegetable broth, kept warm on the stove top
2 green apples, peeled and diced into 1/4-inch chunks
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees, then prepare the pumpkin. Hack it in half and remove the seeds and stringy bits with a spoon (Tip; clean the seeds, drizzle them with olive oil, and bake at 350 degrees fro 15 minutes for a delectable snack.) Place pumpkin face down on a lightly oiled baking sheet. Bake for about 35 minutes or until easily pierced with a fork. Remove, let cool, then peel or slice off the skin and chop into bite-size pieces.
  • While the pumpkin is baking, prepare the caramelized onions. Preheat a heavy-bottomed skillet over low heat. Add 1 tablespoon olive oil and the 2 sliced onions, and toss to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally. Onions should turn a mellow amber color. Remove cover and turn heat up to medium. Stir often for 10 more minutes or until nice and dark.
  • Start the risotto right after beginning the onions. Have broth warming on the stove before you begin. Preheat a heavy-bottomed pot over medium heat. Saute the onion, garlic, ginger, and red pepper flakes in the oil for about 7 minutes, stirring often. Add the rice, and stir to coat. Add wine, apples, and 1 cup broth. Stir until most of the broth is absorbed. Repeat this step, adding 1 cup of broth at a time, stirring occasionally, until you have 1 cup left. It should take about 45 minutes. Add the pumpkin (it should be ready by this point) and the last cup of broth and stir. When most of the liquid has been absorbed, add the nutmeg and cinnamon. Also add salt and pepper, to taste, if desired. Cook for 10 more minutes, stirring occasionally. Let sit for 10 minutes, then serve in bowls and top with caramelized onions.

Nutrition Facts : Calories 362.8, Fat 7.5, SaturatedFat 1.2, Sodium 6.4, Carbohydrate 68.1, Fiber 4.7, Sugar 10.7, Protein 6.3

PUMPKIN RISOTTO WITH CARAMELIZED ONIONS AND CANDIED WALNUTS



Pumpkin Risotto with Caramelized Onions and Candied Walnuts image

This recipe is a bit labor-intensive, but so worth it for a really special meal or to satisfy that craving for savory fall fare. This creamy pumpkin risotto is a very comforting dish on a cold night! Just add a protein to make it a meal! I recommend tofu, pork, or chicken.

Provided by MMMICHELLE

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h40m

Yield 6

Number Of Ingredients 13

1 pie pumpkin
4 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
1 onion, cut into half-moons
1 cup chopped walnuts
2 tablespoons white sugar
2 (14 ounce) cans vegetable broth
2 teaspoons dried sage, divided
1 cup Arborio rice
½ teaspoon dried rosemary
¼ cup dry white wine
½ cup grated Parmesan cheese
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Slice top off of pumpkin and cut in 1/2. Scoop out and discard seeds and pulp. Place pumpkin cut-side down on a baking tray.
  • Bake in the preheated oven until easily pierced with a fork, 30 to 45 minutes. Scoop flesh from rind into a food processor and blend into a puree.
  • Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a pan over medium-low heat. Add onion and cook, stirring frequently, until brown, wilted, and sweet, 15 to 30 minutes.
  • At the same time, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add walnuts and cook for 5 minutes. Add sugar and stir constantly until coated, about 2 minutes. Remove from heat and set aside.
  • Whisk pumpkin puree and vegetable broth together in a medium saucepan over medium heat. Bring to a simmer, about 5 minutes, then reduce heat to low.
  • Warm 1 1/2 tablespoons butter in a small pan and add 1 teaspoon sage, about 1 minute. Set sage butter aside.
  • Warm remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add rice; cook and stir until coated with oil and slightly translucent, about 3 minutes. Stir in remaining 1 teaspoon sage and rosemary. Add wine and stir until absorbed, 2 to 3 minutes.
  • Add pumpkin-broth mixture to the rice 2 ladlefuls at a time, stirring well after each addition. Wait until liquid is almost completely absorbed before adding more, about 7 minutes between additions, until all broth is added and rice is tender and creamy, about 30 minutes total.
  • Stir Parmesan cheese, remaining 1 1/2 tablespoons butter, and pepper into the risotto. Drizzle with sage butter and coated walnuts before serving.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 59.3 g, Cholesterol 26.2 mg, Fat 31.9 g, Fiber 4.3 g, Protein 11.5 g, SaturatedFat 8.6 g, Sodium 376.3 mg, Sugar 11.3 g

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