Risotto is such a delicious dish, throw some pumpkin in there and I am hooked for life. Since my last savory pumpkin recipe was not vegan, I decided to go vegan with this one. The pumpkin added a creaminess to the dish that I really liked.
It needed some savory to balance the sweetness, so I went with nutritional yeast. It is often used as a cheese replacement and it did add that nuttiness that parm would usually lend to a dish. If you are a non-vegan cheese lover feel free to sub out the nutritional yeast for Parmesan. In my house, it was nutritional yeast for me, and cheese for hubby.
I also use farro in here instead of the traditional Arborio rice because you can just stick it in a pot and cook it, and I love the flavor and texture of it. If you can’t find it, or are gluten intolerant, go for Arborio!
I made a big old batch of this on Saturday, then sat down and watched the new Doctor Who. If I was still in middle school, this confession would likely lead to getting labeled as a nerd. But, as Ben Wyatt says “Nerd culture is mainstream now. So when you use the word ‘nerd’ derogatorily, that means you’re the one that’s out of the Zeitgeist.” Might be one of my favorite quotes of all times. Amazing.
Health highlight of pumpkin: Pumpkin, humble though it may seem, is actually a superfood. It is high in carotenoids (which are antioxidants), full of fiber, and low in calories. Pumpkin is a good source of potassium, and a very good source of iron, and vitamin c. Despite the natural sugars in pumpkin, it is a strongly anti-inflammatory food. Pumpkin can help protect your vision, regulate your blood sugar, and may even help prevent cancer.
2 tablespoons EV Olive Oil
3 ribs Celery (diced)
1 Onion (diced)
½ teaspoon Dried Thyme (or 2 teaspoons fresh)
1 ½ cups Farro
3 cups Water
1 cup Pumpkin
¼ cup Nutritional Yeast
Salt and Pepper (to taste)
- In a medium/large pot add the oil, onions, celery and thyme
- Cook until the veggies soften, about 3 mins
- Add the farro and water and crank the heat up to high
- Bring to a boil then turn to low and add a lid
- Cook the farro until tender but chewy, about 40 minutes
- Stir in the pumpkin, and nutritional yeast
- Dish up and serve!!
What is your favorite TV show?