A brightly hued dish, it features risotto tinged with the lively orange color of the pumpkin, speckled with vibrant purple chunks of beetroot, topped with a scattering of toasted pumpkin seeds and a dash of fresh vibrant green parsley.

Roasted Pumpkin and Beetroot Risotto

Name: Roasted Pumpkin and Beetroot Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 medium size pumpkin peeled and diced; 2 medium size beetroot peeled and diced; 3 tablespoons olive oil; 2 cups arborio rice; 6 cups vegetable broth heated; 1 medium size onion chopped; 2 garlic cloves minced; 1 cup white wine; 2 tablespoons vegan butter; 2 tablespoons nutritional yeast; 1/4 cup pumpkin seeds toasted; a handful fresh parsley chopped; to taste salt; to taste pepper

Creamy risotto with sweet roasted pumpkin and tangy beetroot.

Category Main Course

Prep 15 minutes

Cook 45 minutes

Style Fusion

Technique Roasting

Diet Friendly Vegan

Daily recipe · November 01, 2023

A little about this dish

In celebration of World Vegan Day, we're crafting a stunning dish that combines the earthy goodness of the season's harvest with a riot of color. It's a heart-warming Pumpkin and Beetroot Risotto, where the natural sweetness of roasted pumpkin paired with the tangy and earthy oven-roasted beetroot creates a cozy and comforting meal. The visual impact makes it ideal for your Instagram feed!

Ingredients (for 4)

Medium size pumpkin — 1 — peeled and diced
Medium size beetroot — 2 — peeled and diced
Olive oil — 3 tablespoons
Arborio rice — 2 cups
Vegetable broth — 6 cups — heated
Medium size onion — 1 — chopped
Garlic cloves — 2 — minced
White wine — 1 cup
Vegan butter — 2 tablespoons
Nutritional yeast — 2 tablespoons
Pumpkin seeds — 1/4 cup — toasted
Fresh parsley — a handful — chopped
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🌡️🎃🔥

Preheat your oven to 400°F (200°C). Toss the diced pumpkin and beetroot in a tablespoon of olive oil. Season with salt and pepper, then roast for 20-25 minutes until tender.
Step 2 — 🧅🔪🍳

Sauté the chopped onion and minced garlic in 2 tablespoons of olive oil over medium heat in a large non-stick skillet until they turn translucent.
Step 3 — 🍚🍷🔁

Add the Arborio rice to the skillet, stirring until each grain is coated with oil. Pour in the white wine and keep stirring until it's nearly completely evaporated.
Step 4 — 🥣💧↪️

Gradually ladle the heated vegetable broth into the skillet, stirring frequently. Ensure the liquid is fully absorbed before adding the next portion. Continue this process for roughly 20 minutes until the rice is al dente.
Step 5 — 🎃🥣✨

Stir the roasted pumpkin and beetroot into the skillet. Add vegan butter and nutritional yeast. If needed, add more broth to adjust the consistency of the risotto. Season with more salt and pepper to taste.
Step 6 — 🎃🌱🍽️

Garnish the risotto with toasted pumpkin seeds and freshly chopped parsley. Your Roasted Pumpkin and Beetroot Risotto is now ready to serve!

A final fox tip

Did you know beetroot has been gaining popularity as a superfood due to its richness in vitamins, minerals, and antioxidants? Feel free to add some roasted vegetables or tofu for added protein. To make it more kid-friendly, stir in some vegan cheese!