Autumn-Inspired Pumpkin Risotto with Beans
Pumpkin Risotto Beans is a creamy, comforting dish that embodies the flavors of fall. Combining Arborio rice, pumpkin purée, and black beans, this vegetarian meal is perfect for cozy evenings or holiday celebrations.
Equipment
- - Large sauté pan or skillet
- - Wooden spoon
- - Ladle
- - Measuring cups and spoons
Ingredients
- | Arborio rice | 1 ½ cups | Base for creamy risotto |
- | Canned pumpkin purée | 1 cup | Adds smooth sweet flavor |
- | Cooked black beans | 1 cup | Provides protein and texture |
- | Vegetable broth | 5 cups | Creates a rich and flavorful base |
- | Olive oil | 2 tbsp | Sautéing aromatics |
- | Garlic | 2 cloves minced | Adds depth to the dish |
- | Fresh thyme or sage | 2 sprigs | Enhances fall flavors |
- | Dry white wine optional| ½ cup | Deglazes pan and adds acidity |
- | Vegan parmesan optional| To taste | Adds a cheesy finish |
- | Salt and pepper | To taste | Balances flavors |
Instructions
- **Sauté Aromatics**
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- **Toast the Rice**
- Add Arborio rice and stir for 2-3 minutes until the grains are lightly toasted and translucent at the edges.
- **Deglaze the Pan**
- Pour in white wine (if using) and stir until absorbed.
- **Add Broth Gradually**
- Ladle in warm vegetable broth, ½ cup at a time, stirring frequently. Wait until each addition is absorbed before adding the next.
- **Incorporate Pumpkin and Beans**
- Stir in pumpkin purée and black beans after about 15 minutes of adding broth. Continue cooking until the rice is tender and creamy, about 20-25 minutes total.
- **Season and Finish**
- Stir in fresh thyme or sage. Adjust seasoning with salt and pepper. Optionally, garnish with vegan parmesan, pepitas, or a drizzle of olive oil.
- **Serve Immediately**
- Plate the risotto while warm. Pair with a fresh green salad or roasted vegetables for a complete meal.