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This was originally going to be pumpkin risotto, but my can of pumpkin has mysteriously going missing. Instead, this is just a standard vegan risotto with slightly different spices. (And aren't spices the key to everything?)
2 tbs olive oil
1/2 large onion, chopped
1 c risotto rice
2 cups broth
1 tbs ginger
3 tsp allspice
1 tsp garlic
3 tsp thyme
Optional:
diced sweet peppers (or celery or spinach or other vegetables lying about)
splash of wine, juice, or cider
In a saucepan, sautee the onion along with the spices and peppers, if you are using them. When the onions are translucent and slightly golden, add the rice. After the rice has absorbed the oil, add the splash of wine/juice/cider if you are using it. Stir rice. When that is mostly absorbed (or if you've skipped that step), add between 1/3 and 1/2 cup brother. Stir thorough. When that is mostly absorbed, add more broth. Continue (adding broth or, if you run out of broth, water or wine/juice/cider) until the rice is done, but slightly al dente. Make sure rice doesn't burn.
*
I made this because I, foolishly and wanting a quick meal, made a boxed risotto tonight. It wasn't that it was bad. It just didn't taste like anything at all. Blah. Nothing. This took as much time and only slightly more prep than the box mix (as I was making up the recipe, too). I just used items I already had in the kitchen - I wasn't planning this. You can mix and match vegetables to add to the onion and spice sautee. A good broth ensures a good kick.
For added protein, toss in some canned seafood or leftover chicken. I can't give much advice on cheese if you want it. The somewhat unusual spice combination I use here would call for a cheese with a kick. If I had to choose, I would top it with a hard, sharp grated cheese - maybe some pepper jack or an herbal cheese? A good hard goat or sheep's cheese might work?
2 tbs olive oil
1/2 large onion, chopped
1 c risotto rice
2 cups broth
1 tbs ginger
3 tsp allspice
1 tsp garlic
3 tsp thyme
Optional:
diced sweet peppers (or celery or spinach or other vegetables lying about)
splash of wine, juice, or cider
In a saucepan, sautee the onion along with the spices and peppers, if you are using them. When the onions are translucent and slightly golden, add the rice. After the rice has absorbed the oil, add the splash of wine/juice/cider if you are using it. Stir rice. When that is mostly absorbed (or if you've skipped that step), add between 1/3 and 1/2 cup brother. Stir thorough. When that is mostly absorbed, add more broth. Continue (adding broth or, if you run out of broth, water or wine/juice/cider) until the rice is done, but slightly al dente. Make sure rice doesn't burn.
*
I made this because I, foolishly and wanting a quick meal, made a boxed risotto tonight. It wasn't that it was bad. It just didn't taste like anything at all. Blah. Nothing. This took as much time and only slightly more prep than the box mix (as I was making up the recipe, too). I just used items I already had in the kitchen - I wasn't planning this. You can mix and match vegetables to add to the onion and spice sautee. A good broth ensures a good kick.
For added protein, toss in some canned seafood or leftover chicken. I can't give much advice on cheese if you want it. The somewhat unusual spice combination I use here would call for a cheese with a kick. If I had to choose, I would top it with a hard, sharp grated cheese - maybe some pepper jack or an herbal cheese? A good hard goat or sheep's cheese might work?
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Also, what did you have in mind for the pumpkin recipe? I love pumpkin and would love to try to make a risotto with it sometime, but I am so awful at coming up with my own recipes (though I do alright with baking recipes, oddly enough).
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My roommate is vegan, and I'm sure she'd love this!