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Pumpkin Leek Risotto
In a nonstick pot over medium heat, add the leeks to the pan and simmer for 6-7 minutes until leeks are softened and golden brown, adding tiny splashes of water as needed to keep them from sticking. Add all of the rice and stir for one minute. Add the white wine vinegar and continue to stir until the rice has absorbed all of the vinegar. Pour in 1 cup of broth and stir until the rice has absorbed . . .
Prep Time: 00:10
Cook Time: 00:25
2/3 cup leeks, chopped
3 tablespoons white wine vinegar*
1 cup arborio rice
1 cup pumpkin puree
3 1/2 cups vegetable broth
1/4 cup vegan parmesan* (cashews + nutritional yeast)
1/2 teaspoon herbes de provence*
1 cup breadcrumbs, optional
salt to taste
1In a nonstick pot over medium heat, add the leeks to the pan and simmer for 6-7 minutes until leeks are softened and golden brown, adding tiny splashes of water as needed to keep them from sticking.
2Add all of the rice and stir for one minute. Add the white wine vinegar and continue to stir until the rice has absorbed all of the vinegar.
3Pour in 1 cup of broth and stir until the rice has absorbed all of the broth. Add another cup of broth and keep stirring until that broth has been absorbed too. Continue with this process until the rice is fluffy and creamy, you may need more or less stock than the amount I listed so taste to check the texture after adding a few cups of broth to see if the rice is cooked through.
4Once rice is cooked, lower the heat to a simmer. Add the pumpkin puree, herbes de provence, and vegan parmesan. Stir and simmer for two more minutes. Remove from heat and add salt to taste. Let cook for 5-10 minutes before serving.
5For risotto balls, once the mixture cools place risotto in the fridge for a few hours or overnight.
6Preheat oven to 400 degrees. Remove from fridge and make into 1 inch balls with a spoon or by hand. Roll the balls in breadcrumbs and place them on a baking sheet. Bake for 15 minutes or until risotto balls are lightly golden on the outside. Serve with marinara or sauce of choice.
If you don't have white wine vinegar, you may be able to use a different kind of vinegar or even lemon juice, but I haven't yet tried this so attempt at your own risk. To make vegan parmesan, blend 1/2 cup of cashews with 1/4 cup nutritional yeast and a pinch of salt in a blender or food processor until powdery. Or you could just use nutritional yeast as the vegan parmesan if you want. *If you don't have Herbes de Provence herb mix, you can substitute with a pinch of each dried thyme and rosemary.
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