APPLE-PUMPKIN RISOTTO WITH CARAMELIZED ONIONS (VEGAN)
This is a hearty, comforting, autumn delight from BUST magazine's new column, "Nickel and Dined" by Isa Chandra Moskowitz, where she presents cheap, fancy, healthy, vegan recipes. Whatever you do, do not omit the caramelized onions. They really pull together all the other flavors. This recipe takes time to make, but it's actually quite easy to throw together, especially if you have all the fruits and vegetables chopped and ready to go before you begin (or recruit a sous chef for that job). Trust me...it's well worth the wait.
Provided by Prose
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees, then prepare the pumpkin. Hack it in half and remove the seeds and stringy bits with a spoon (Tip; clean the seeds, drizzle them with olive oil, and bake at 350 degrees fro 15 minutes for a delectable snack.) Place pumpkin face down on a lightly oiled baking sheet. Bake for about 35 minutes or until easily pierced with a fork. Remove, let cool, then peel or slice off the skin and chop into bite-size pieces.
- While the pumpkin is baking, prepare the caramelized onions. Preheat a heavy-bottomed skillet over low heat. Add 1 tablespoon olive oil and the 2 sliced onions, and toss to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally. Onions should turn a mellow amber color. Remove cover and turn heat up to medium. Stir often for 10 more minutes or until nice and dark.
- Start the risotto right after beginning the onions. Have broth warming on the stove before you begin. Preheat a heavy-bottomed pot over medium heat. Saute the onion, garlic, ginger, and red pepper flakes in the oil for about 7 minutes, stirring often. Add the rice, and stir to coat. Add wine, apples, and 1 cup broth. Stir until most of the broth is absorbed. Repeat this step, adding 1 cup of broth at a time, stirring occasionally, until you have 1 cup left. It should take about 45 minutes. Add the pumpkin (it should be ready by this point) and the last cup of broth and stir. When most of the liquid has been absorbed, add the nutmeg and cinnamon. Also add salt and pepper, to taste, if desired. Cook for 10 more minutes, stirring occasionally. Let sit for 10 minutes, then serve in bowls and top with caramelized onions.
Nutrition Facts : Calories 362.8, Fat 7.5, SaturatedFat 1.2, Sodium 6.4, Carbohydrate 68.1, Fiber 4.7, Sugar 10.7, Protein 6.3
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Danny Mellado
[email protected]I had trouble getting the risotto to the right consistency. It ended up being a bit too soupy.
Mick Sunal
[email protected]This risotto was a bit too sweet for my taste. I think I would have preferred it with less apple and pumpkin.
Evelyn Dominguez
[email protected]I love the combination of apples and pumpkin in this risotto. It's a unique and flavorful dish that I'll definitely be making again.
Lave
[email protected]This is one of my favorite risotto recipes. It's so easy to make and always turns out delicious.
Rebecca Smalley
[email protected]I made this risotto for my family, and they all loved it. Even my picky kids ate it up!
Brian Mbaya
[email protected]This dish is perfect for a fall dinner party. It's elegant and flavorful, and it's sure to impress your guests.
EvilSimba
[email protected]I added some chopped walnuts to my risotto for a bit of extra crunch. It was a great addition and added a nice nutty flavor to the dish.
Mia Aqibe
[email protected]I used butternut squash instead of pumpkin, and it worked out great. The risotto was still creamy and flavorful, and the butternut squash added a nice touch of sweetness.
Awais Ajiz Awais Ajiz
[email protected]I'm not a vegan, but I really enjoyed this vegan risotto. It was creamy and flavorful, and I didn't miss the cheese at all.
emilka Emily Piekos
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. My friends and family love the unique flavor combination.
Md. Sayed Didar
[email protected]I added a bit of extra spice to my risotto with a pinch of cayenne pepper. It gave the dish a nice kick and balanced out the sweetness of the apples and pumpkin.
Renee Watts
[email protected]This dish was easy to make and came together quickly. I used pre-cooked rice to save time, and it turned out great. The caramelized onions were the star of the show, and I will definitely be making them again.
Dougie Hurst
[email protected]I was skeptical about the combination of pumpkin and apple in a risotto, but I was pleasantly surprised. The flavors complemented each other beautifully, and the caramelized onions added a nice touch of sweetness.
Suleman Saghir
[email protected]This apple pumpkin risotto was a delightful culinary experience. The flavors of the caramelized onions, pumpkin, and apples blended perfectly, creating a sweet and savory dish that was both comforting and elegant.