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.
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
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.