Savory Pumpkin Kale Risotto
This Savory Pumpkin Kale Risotto is one of my go-to comfort foods, packed with rich flavors and nutrients. I love how the creaminess comes from the pumpkin, making it feel indulgent without any dairy!
There's something magical about risotto, don't you think?
It brings back memories of cozy evenings spent stirring a pot while the aroma fills the kitchen.
This pumpkin kale version is my personal favorite, especially in the fall when pumpkins are in season.
The combination of earthy kale and sweet pumpkin creates a dish that's both comforting and nourishing.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned pumpkin puree for creaminess without any coconut milk. If you want to make this even more seasonal, you could roast a fresh pumpkin and blend it up! The kale adds a wonderful texture and loads of nutrients, but feel free to swap it out for spinach or any leafy green you have on hand.
Tips & Notes
- •If you like your risotto extra creamy, you can stir in a splash of unsweetened almond milk just before serving.
- •I keep my nutritional yeast in a glass jar - it stays fresh for days and is great for sprinkling on everything!
Recipe Variations
- •Sometimes I’ll add some sautéed mushrooms for an extra umami kick.
- •If you want to spice things up, try adding a pinch of cayenne or some crushed red pepper flakes!
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It might thicken up as it cools, so just add a bit of vegetable broth or water when reheating to loosen it up.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can make it and store it in the fridge for up to 3 days. Just add a splash of broth when reheating to bring back the creaminess.
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This Savory Pumpkin Kale Risotto is one of my go-to comfort foods, packed with rich flavors and nutrients. I love how the creaminess comes from the pumpkin, making it feel indulgent without any dairy!
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it’s translucent.
- 2
Stir in the minced garlic and cook for another minute until fragrant.
- 3
Add the arborio rice to the pot, stirring to coat it in the oil and toast it slightly for about 2 minutes.
- 4
Gradually pour in the vegetable broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle.
- 5
After about 15 minutes, when the rice is nearly cooked, stir in the pumpkin puree and chopped kale.
- 6
Continue to add broth until the rice is al dente, about 5 more minutes. It should be creamy and slightly thick.
- 7
Stir in the nutritional yeast, salt, pepper, thyme, and lemon juice. Mix well and let it sit for a few minutes to meld the flavors.
- 8
Serve warm, garnished with extra nutritional yeast or a sprinkle of fresh thyme if you like!
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