This unique risotto is rather simple and vegan. Originally called Thanksgiving risotto, it’s a great dish served anytime during the fall. In fact, I just had some leftovers for lunch. The fresh tart cranberries give it a nice punch and the creamy pumpkin really brings the dish together. Carrots and kale also star in the veggie packed risotto.
Time: ~ 1 1/2 hours (okay that’s a lot of time, but most of it is taken up by cooking the brown rice and later stirring. You can text and stir at the same time, carefully)
Serves: A lot. Still eating leftovers over here.
- 1 bag of fresh cranberries
- 1/2 onion, chopped (about 1 cup)
- 2 carrots (or 6 baby carrots), chopped
- 3 cups low-sodium vegetable broth (my favorite broth- Better Than Bouillon)
- 1 (15-ounce) can pumpkin purée
- 1 1/4 cup dry brown rice (cooked 2 1/2 cups)
- 2 cups thinly sliced kale
- 1/4 teaspoon ground cloves
- 2 tablespoon minced fresh sage
- 1 teaspoon minced fresh thyme
- 1/2 cup chopped pecans, toasted
- Cook the rice to package directions (typically 45 mins). Set aside.
- While the rice is cooking, chop your veggies and herbs- carrots, onions, kale, sage and thyme.
- Rinse the cranberries in cold water. Line a pan with aluminum foil. Roast the cranberries in the oven at 425°F for about 15 mins. They will pop. Set aside.
- In a very large pan, take 1 cup of broth and onions and carrots, cook until veggies are very soft.
- Put the pumpkin puree, step 4 veggie mixture , and 1/2 cup broth into blender. Blend until smooth.
- Bring rice and puree mixture together in pan. Add remaining broth-1 1/2 cup.
- Stir in greens, cranberries, and cloves. Cook about 10 mins on medium and stir.
- Remove from heat, stir in herbs- sage and thyme.
- Plate and garnish with pecans.
- I’ll probably be making this again for Christmas, because Mom likes it now. 🙂