It’s getting cooler outside!!! Yipppeee!!! That means we can welcome the yummy fall flavors like pumpkin, butternut squash, apples cider and mint!! I thought I would start off fall with a recipe that have tested for two years, and have finally got it down. First time I made this, I didn’t cook the rice long enough. The next time, it ended up too sweet. Then too salty, then too spicy. UGH…but I finally have it down!
2 Tbsp. olive oil
1 small onion, chopped
4 cloves garlic, chopped
1 lb. Arborio rice
1 cup white wine
6 cups vegetable stock
15 oz. can pumpkin puree
2 tsp. curry powder
½ tsp. ground nutmeg
¼ tsp. red pepper flakes, more if you want the dish to be spicy
3 Tbsp. Nutritional Yeast
¼ c. chopped fresh parsley
Salt and black pepper to taste
1. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add onion and garlic and cook until translucent.
2. Heat vegetable stock in another large stock pot on low. This is just to keep the stock warm, so that it’s not cold when you add it to the rice.
3. Add rice to onion/garlic mixture and stir well to coat with oil. Allow rice to toast for a few minutes, stirring constantly. Add wine and stir until totally evaporated.
4. Add 1 – 2 cups of stock and mix well. Allow to cook until almost all the liquid has evaporated, stirring often. Continue adding stock by ladle, stirring and cooking until liquid has mostly evaporated each time.
5. At last addition of stock, also stir in pumpkin puree, curry powder, nutmeg, and red pepper flakes.
6. Cook until rice is tender, but the rice is still a little “loose” or wet. The nutritional yeast will thicken this up quickly.
7. Turn off heat and fold in nutritional yeast, remaining tablespoon of olive oil and parsley. Season to taste and serve immediately.