Pumpkin & Sweet Potato Risotto with Sage

All the Thanksgiving recipe research I've been doing has made me hungry & I was ready to make a scrumptious meal. It was a cold & rainy evening, so the obvious choice would’ve been a hearty stew. But I had something else in mind…

I absolutely love risotto for so many reasons. First, it is versatile - you can tailor risotto to the season - asparagus & pea in the spring, tomato & basil in the summer, butternut squash in the fall. Second, it’s fun to make. It may require some TLC, but I enjoy the process of standing over the stove, stirring with one hand & sipping a glass of wine with the other. Next, it’s great as a meatless main dish but also makes a nice side. Finally, it’s always a crowd-pleaser! So on this damp & dreary Sunday, I put on my slippers, lit some candles, poured some wine & made a fit-for-fall risotto. I was craving rich & warm “Thanksgiving-ish” flavors & this dish was born.

PUMPKIN & SWEET POTATO RISOTTO WITH FRESH SAGE

Author: Melissa, Honey Bee Vegan

Recipe Type: Main Dish, Risotto

Cuisine: Vegan

Serves: 4

INGREDIENTS

• 1 medium sweet potato

• 1 shallot, minced

• 2 tablespoon extra virgin olive oil

• 1 cup arborio rice

• ½ cup dry white wine

• 3 cups organic vegetable broth

• 1 cup pumpkin puree

• Sea salt & freshly ground black pepper

• 1 ½ teaspoon fresh sage, minced

• 1 tsp fresh ginger, grated

• A pinch ground nutmeg

• ¼ cup nutritional yeast

1. Preheat the oven to 400 degrees. Cut sweet potato into ¾" cubes, drizzle with olive oil & sprinkle with sea salt. Place on a foil-lined baking sheet & roast for about 25-30 minutes, or until very tender.

2. Meanwhile, bring vegetable broth to a simmer in a small stockpot. Heat olive oil in a dutch oven or large stock pot over medium-low heat. Add shallot & saute until translucent, but not brown.

3. Add rice to the shallot mixture, stir to coat the rice in the oil, then toast the rice for about 2 minutes. Add wine & simmer for about 2 minutes, until mostly absorbed.

4. Add 2 ladles worth of broth, plus sage, salt & pepper, nutmeg, ginger & pumpkin puree. Stir frequently until broth is almost absorbed. Repeat adding 1 ladle at a time until broth is all used. Remove from heat and stir in sweet potatoes, & nutritional yeast, season if needed & serve.

Let it shine as a main dish, or serve in individual ramekins as a satisfying side. Enjoy!