Description
A comforting and nutritious Pumpkin and Mushroom Risotto made with a vegetable-based ‘rice’ from celeriac and parsnip, combined with creamy pumpkin puree, sautéed mushrooms, and fresh spinach. This low-carb, gluten-free dish is perfect for a cozy dinner, providing rich flavors and wholesome ingredients without traditional rice.
Ingredients
Vegetables
- 1 tin pumpkin puree
- 0.5 lbs mushrooms, sliced
- 5.5 oz spinach
- 0.5 lbs celeriac, peeled and chopped
- 0.5 lbs parsnip, peeled and chopped
- 1 medium onion, finely diced
- 2 garlic cloves, finely minced
Broth and Herbs
- 1.33 cups bone broth
- 2 tsp dried sage
- 1 tsp dried thyme
Instructions
- Prepare Vegetable Rice: Add the peeled and chopped celeriac and parsnip to a food processor and pulse until they achieve rice-sized pieces, creating a low-carb vegetable rice base.
- Sauté Mushrooms and Aromatics: Heat 2 tablespoons of filtered water or bone broth in a pot over medium heat. Add the sliced mushrooms, diced onion, minced garlic, dried sage, and dried thyme. Cook for about 5 minutes or until the mushrooms soften and become fork-tender, adding more liquid as needed to prevent sticking.
- Cook Vegetable Rice: Stir in the prepared celeriac and parsnip rice along with the bone broth. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the broth is absorbed and the vegetable rice is tender. Add more broth if necessary to maintain moisture.
- Add Spinach and Pumpkin Puree: Lower the heat to low. Stir in the pumpkin puree and fresh spinach. Cook just until the spinach wilts and the pumpkin puree is warmed through, blending the flavors together.
- Serve: Transfer the risotto to bowls and serve immediately, enjoying a comforting and flavorful meal.
Notes
- Use bone broth or vegetable broth for richer flavor; water can be substituted but will lessen taste depth.
- Ensure celeriac and parsnip are pulsed to uniform rice-sized pieces for best texture.
- Add broth gradually when cooking the vegetable rice to avoid over-saturating the dish.
- This dish is naturally gluten-free and low-carb, making it suitable for gluten-free diets.
- Optional: garnish with fresh herbs such as parsley or grated Parmesan cheese if not vegan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
