Pumpkin RisottoRich, creamy pumpkin risotto is gluten-free and vegan. I spiced it up with warm Indian spices and smoked sea salt. This is an easy, unusual side to bring or serve on Thanksgiving.

Suitable for:
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets

Pumpkin risotto

Pumpkin risotto

Creamy, warm, smoky pumpkin risotto is the perfect fall or winter side dish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 1 cup arborio rice
  • 4 cups vegetable stock (low-sodium) unsalted chicken stock (see notes for migraine diet)
  • 1 tbsp olive oil (extra virgin)
  • 1 shallots
  • 2 cloves garlic
  • 1 ginger (fresh) about 1 inch piece
  • 1 tsp garam masala
  • 1/2 cup wine (marsala or madeira) (sub stock for wine for migraine diet)
  • 1 tsp smoked salt (omit for low-sodium and migraine diet)
  • 15 ounces pumpkin purée 1 small pie pumpkin (350-450 g)

Notes

Per serving:
  • 188 calories
  • 3 g fat
  • 0 g saturated fat
  • 2 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 432 mg sodium (99 mg sodium with salt omitted)
  • 82 mg potassium
  • 34 g carbohydrate
  • 5 g fiber
  • 4 g sugars
  • 4 g protein
  • 4 Weight Watchers Points Plus
For migraine diet, make sure stock does not include onions. For migraine and low-sodium versions, substitute 1 tsp smoked paprika (pimenton) for the smoked salt. Use stock to deglaze the pan for migraine diet.