Vegan Pumpkin Chestnut Risotto (GF)
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Vegan Pumpkin Chestnut Risotto (GF)

This Vegan Pumpkin Chestnut Risotto is really filling, and such a comforting way to warm up on a chilly evening!
Course Main Course
Cuisine Italian
Keyword vegan pumpkin risotto, vegan risotto for thanksgiving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 375kcal
Author Rhian Williams

Ingredients

  • 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

Instructions

  • 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 

Nutrition

Calories: 375kcal