Recipe: Cook Italian vegan risotto alla zucca at home
Risotto alla zucca, a classic Italian dish, brings autumn's rich flavors to your table. Originating from Italy, it combines creamy risotto with sweet, earthy pumpkin. This beloved Italian recipe is perfect for fall when pumpkins are plentiful. Adapting it for a vegan diet allows everyone to enjoy a piece of Italian tradition at home. Let's start cooking.
Gather the following ingredients
To prepare this delightful dish, you will need one cup of Arborio rice, two cups of diced pumpkin, four cups of vegetable broth, one finely chopped onion, two cloves of garlic minced, one tablespoon olive oil, one-half teaspoon of salt (adjust to taste), one-quarter teaspoon black pepper (adjust to taste), and two tablespoons nutritional yeast for that cheesy flavor without using any dairy products.
Preparing the pumpkin
Begin by preparing your pumpkin. Peel and dice it into small cubes. In a large pan over medium heat, add one tablespoon of olive oil. Then, saute the pumpkin cubes in the oil until they become soft, yet still retain their shape well. This should take about 10 minutes. Once done, set them aside on a plate for later use in the recipe.
Cooking the base
In the same pan used for the pumpkin, add a bit more olive oil if needed. Proceed to saute the chopped onion until it becomes translucent. Next, incorporate the minced garlic and cook for another minute until it releases a pleasant fragrance. Then, carefully add the Arborio rice, ensuring each grain is well-coated with the oil and lightly toasted, taking about two minutes.
Adding broth gradually
Warm the vegetable broth in another pot or microwave until hot but not boiling. Begin adding this broth to the rice mixture one ladle at a time, stirring continuously on medium heat. Wait for each addition to be nearly absorbed before adding more. This should take around 18-20 minutes, aiming for rice that is tender yet has a slight firmness to the bite.
Final touches
Once the risotto is creamy yet al dente, gently mix in the cooked pumpkin cubes and nutritional yeast for a cheesy flavor without cheese. Adjust salt and pepper to taste. Serve warm and savor your Italian vegan risotto alla zucca! This dish not only suits vegan preferences but also showcases an exquisite Italian culinary tradition for all to enjoy at home.
