This Vegan Pumpkin Chestnut Risotto is filling, comforting and warming!
Kabocha is a Japanese variety of squash, and I decided to use it for this risotto recipe as it’s sweeter than pumpkin or butternut squash and has a silkier texture, meaning it adds the creamy texture to risotto that butter and cheese normally does.
I’ve added edamame (which are packed full of healthy protein) and chestnuts because they’re in keeping with the Japanese theme of the dish, and their flavour compliments the richness of the kabocha well.
I’ve also added soy sauce, which may seem a little out of place in a risotto, but it actually goes remarkably well with the other flavours in the dish. I got the idea to add it because in Japan, kabocha is traditionally cooked with soy sauce and sugar. I’ve also added miso for a little extra umami flavour!
You can find edamame and chestnuts in the frozen food aisle of most supermarkets.
I hope you’ll love this Vegan Pumpkin Chestnut Risotto! Looking for more yummy rice recipes? You might like my:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Vegan Pumpkin Chestnut Risotto (GF)
- 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
- 1 onion, diced
- 1 clove of garlic, minced
- 1 small kabocha pumpkin
- Handful edamame beans
- Handful cooked chestnuts
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 1 ½ cups uncooked risotto rice (you can also substitute Japanese rice)
- 2 tablespoons tamari (or soy sauce if not gluten-free)
To serve (optional):
- Fresh parsley, roughly chopped
- Heat the oil in a shallow, wide-bottomed pan with a lid
- Add onion and garlic once the oil is hot and fry until they’re soft and slightly browned
- Meanwhile, cut the kabocha into small pieces (keeping the skin on)
- Place the kabocha pieces into a separate pan, cover with water, and boil for 15 minutes (or until soft)
- Once the kabocha has cooked, drain it (you can keep the water the kabocha was boiled in to add to the risotto later), peel off the skin, cut it into cubes and leave it to the side
- Add the rice, edamame, chestnuts, miso, stock cube and tamari to the onions and garlic in the other pan and add enough water to cover everything
- Keep stirring the rice as it cooks, adding more water when necessary. It’s important to keep stirring as this releases the starch from the rice, which makes the creamy texture of risotto
- Add the kabocha cubes towards the end and mix together – don’t worry if some of the pieces get broken up, this is what makes the dish colourful!
- Once you think the rice is as soft or as hard as you want it to be, turn off the heat and leave the pan with the lid on for five minutes before serving
- Sprinkle over fresh parsley to serve, if desired
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