Your cart is currently empty!
Balanced Pumpkin Risotto
Creamy pumpkin risotto made with hearty beans, kale, and crushed walnuts for a cozy, nutrient-packed meal.
Ingredients
- 3 cups (420 g) pumpkin - seeded and diced
- 4 tsp (20 ml) olive oil - divided
- sea salt flakes - to taste
- freshly ground black pepper - to taste
- 1 whole garlic head - small
- 2 cups (135 g) kale - finely chopped
- 1 tsp (6 g) white miso paste
- ¼ cup (30 g) nutritional yeast
- 3 cups (710 ml) vegetable stock - warm, divided
- 1 leek - green part removed, cleaned, and finely chopped
- ⅔ cup (120 g) arborio rice
- 6 sage leaves - chopped
- 1 cup (170 g) white kidney beans - cooked
- 1 tbsp (8 g) walnuts - crushed
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced pumpkin with 2 teaspoons of the olive oil and a pinch of salt, and arrange in a single layer on a baking sheet. Cut ½ inch (1.3 cm) off from the top of the garlic to expose the cloves, wrap in parchment paper and bake along with the pumpkin for 30 minutes. Allow to cool, then squeeze the garlic out of the skin.
- Massage the kale with 1 teaspoon of the remaining olive oil and bake for 10 minutes.
- Divide the cooked pumpkin into two equal-sized portions. Blend one portion with the roasted garlic, miso paste, nutritional yeast and 1 cup (240 ml) of the vegetable stock.
- In a large pot over medium heat, heat the remaining teaspoon of olive oil, add the leek and cook for 5 minutes. Stir in the arborio rice and sage leaves.
- Once the rice is translucent, lower the heat to low and add the pumpkin puree and cannellini beans. Gradually add the remaining vegetable stock, ½ cup (120 ml) at a time, stirring continuously. Monitor closely to prevent the rice from sticking to the bottom. Once all the liquid has been absorbed, taste to ensure the rice is cooked al dente. Adjust the salt, if needed.
- Plate the risotto and top with the remaining cooked pumpkin, crispy kale and crushed walnuts.
