This year, my 4-year-old and I went to the neighborhood pumpkin field numerous times and bought a ton of our favorite pie pumpkins, which are somewhat flat with off-white skin and vivid orange inside. They were originally seen by us several years ago, and we were informed they produced excellent pie. I exclusively use this type of pumpkin from now on. They are so delicious that after I scoop out the hot pumpkin after roasting it, my kid will eat it straight away in a bowl without any additional ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 6 cups vegetable stock, or more if needed
- 4 tablespoons olive oil, divided
- 2 (8 ounce) packages baby bella mushrooms, chopped
- 1 medium onion, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 ½ teaspoons dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly cracked black pepper, or to taste
Instructions
- Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
- Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
- Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.
- I used homemade vegetable stock made with plenty of mushrooms for this risotto — it makes a huge difference.
Reviews
I didn’t have 16 oz. of mushrooms so I substituted a can of cooked chickpeas.
Instead of arborio rice, I just used normal rice.
Doesn’t really taste like risotto but still good for eating. Thanks for the vegan recipe.
Made with Cauliflower Rice, so I only made a couple changes to reduce liquid used, but it was delicious!
I added sweet peas to the mix because I did not have celery stalks and used chicken stock instead. Absolutely delicious! We had it with Parmesan Crusted halibut with creamy garlic sauce. Yum!!!!
I gave it a 5 star, mainly because I’m a huge risotto fan. This dish is chalked full of flavor, the mushrooms were delicious. I recommend this to any vEgan or meat eater!