Name: Creamy Pumpkin Risotto with Brussels sprouts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup pumpkin puree; pecan nuts; 1/4 cup vegan white wine; 1 onion; salt, pepper; 1 1/2 cups Arborio rice; 3 cups Brussels sprouts; 4 tbsp Vegan Parmesan / nutritional yeast flakes; 3/4 cup coconut milk; 3 garlic cloves; approx. 3 1/2 cups vegetable broth; 2 tbsp olive oil; 1 tbsp olive oil; salt, pepper

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

This Vegan Pumpkin Risotto with Brussels Sprouts is the perfect fall comfort food. It‘s healthy, gluten-free and incredibly delicious! The recipe is simple and ready in only 30 minutes.

Tree Nuts

Vegetarian

Vegan

Canned Vegetables

gram

pumpkin puree

Nuts Seeds & Mixes

pecans

Wine

milliliter

white wine

Fresh Vegetables

onion

Seasonings

Salt & Pepper

Grains & Rice

arborio rice

brussels sprout

Cheese

vegan parmesan cheese

Non Dairy Milk

coconut milk

garlic

Stocks & Broths

vegetable broth

Oils

olive oil

Iodine

Minerals

Total polyunsaturated fatty acids

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Cyanocobalamin (B12)

Vitamins

Vitamin C

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Choline

Selenium

Protein

Calories

Water

Lutein+zeaxanthin

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Vitamin K

Alpha-carotene

Lycopene

Beta-cryptoxanthin

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Creamy Pumpkin Risotto with Brussels sprouts 

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