Roasted Pumpkin & Basil Risotto with Toasted Pine Nuts
A stunning golden risotto — tender roasted pumpkin cubes that melt into the rice, creating a luxuriously creamy texture and natural sweetness without any dairy. Fragrant fresh basil stirred through at the very end keeps it bright and herbaceous, while toasted pine nuts add wonderful buttery crunch. Elegant, comforting, and beautifully balanced — rich enough for a special meal, simple enough for everyday! Completely plant-based, no butter or cheese needed.
Shared by jessy
Time
65 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Roasted Pumpkin;
- 400 g pumpkin or butternut squash — peeled, seeded, cut into 1.5 cm cubes
- 1 tbsp extra-virgin olive oil.. ½ tsp sea salt.. ¼ tsp black pepper
- #Risotto Base;
- 1 large shallot or small onion — very finely diced
- 2 cloves garlic — minced finely
- 1½ cups Arborio rice — uncooked, do not rinse
- ½ cup dry white wine (or 2 tbsp lemon juice + extra stock)
- 4–5 cups vegetable stock — kept hot.. ¼ tsp nutmeg.. ¼ tsp white pepper
- #Finish & Toppings;
- ½ cup fresh basil leaves — roughly torn, plus extra whole leaves for garnish
- ⅓ cup pine nuts — toasted.. 2 tbsp nutritional yeast.. 1 tbsp lemon juice
- 1–2 tbsp extra-virgin olive oil or vegan butter.. Sea salt — to taste
👩🍳 Instructions
- 1
Roast the pumpkin: Preheat oven to 200°C (400°F). Toss pumpkin cubes with olive oil, salt, and pepper. Spread in a single layer on a baking tray. Roast 25–30 minutes until tender and golden at the edges. Mash roughly half the pumpkin to create natural creaminess; leave the rest whole. Set aside.
- 2
Warm the stock: Pour vegetable stock into a separate pot and keep it at a gentle simmer — warm stock absorbs best and keeps the risotto creamy.
- 3
Sauté aromatics: Heat 1 tbsp olive oil in a wide heavy pan over medium-low heat. Add shallot — cook 4–5 minutes until soft and translucent, do not brown. Add garlic — cook 1 minute more until fragrant.
- 4
Toast the rice: Add Arborio rice. Stir constantly 2 minutes until grains turn translucent at the edges and smell nutty.
- 5
Simmer slowly: Pour in wine — stir until fully absorbed. Add hot stock one ladle at a time, stirring frequently. Wait until almost all liquid is absorbed before adding more. Continue 18–20 minutes until rice is tender yet firm to the bite, and mixture is thick and creamy.
- 6
Combine & finish: Stir in both mashed and whole roasted pumpkin, nutritional yeast, nutmeg, white pepper, lemon juice, and olive oil or vegan butter. Remove from heat. Gently fold in torn basil — do not overmix. Let rest 2 minutes to thicken. Taste and adjust salt.
- 7
Toast pine nuts: Dry-fry in a small pan over low heat 2–3 minutes until golden and fragrant. Watch closely — they burn fast!
- 8
Serve: Ladle into warm bowls. Top generously with toasted pine nuts and fresh basil leaves. Enjoy immediately!