Creamy Chili Pumpkin Risotto featuring CGA Caribbean Chili infused coconut oil.
Do you like Risotto?
Risotto is such a hearty cosy dish, and I had a craving for it last week. Finding a vegan version at restaurants is almost impossible, so I decided to make my own. Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. It's super easy to make- all you need are a few ingredients and 30 minutes to make this creamy, decadent dish!
The pureed pumpkin adds a luxurious and silky texture to this Risotto, and it pairs beautifully with the smokey chili oil, fresh lemon, and basil. I added some Vegan prosociano cheese and topped the Risotto with pan fried onions and okra.
See below for the full recipe. You can customize the ingredients and seasonings to your liking.
5 cups pumpkin steamed and pureed
4 cups (divided) veg broth
1 1/3 Cup Arborio Rice (special starchy rice used for making Risotto)
3 Pimemtos, diced
1 Tbl Dried Rosemary
1/3 Cup Diced Onion
2 Tbl (CGA Caribbean) Chili Infused Coconut Oil (plus more for topping)
1-2 Tsp Paprika
1 Cup Fresh Chiffonade Basil
1/3 Cup Grated Vegan Prosociano Cheese
1/2 Lemon juiced
1/3 Cup Coconut Milk
Salt & Black pepper to taste
Heat a skillet on medium heat with the chili infused coconut oil.
Saute the onions and pimentos until tender, then push them to the side of your skillet creating space to toast your rice.
Add the Arborio rice and toast for a minute while stirring.
Stir in paprika, 2 cups vegetable broth and pumpkin puree.
Raise the heat to medium high and allow to come to a boil.
When it begins to boil reduce the heat to medium and cover. Allow to cook for 10 minutes then add the remainder 2 cups of water or vegetable broth. Stir then cover and allow to cook for another 5- 8 minutes until the risotto reached a creamy consistency and the rice is tender.
Turn off the heat and stir in coconut milk, fresh basil and grated vegan cheese, fresh lemon juice, salt and pepper, and chili infused coconut oil.
For the pan fried onions & okra
Sliced red onions
Chili infused coconut oil
Salt to taste
Heat a pan and coat with chili infused coconut oil. When the oil is hot, add onions and okra with a squeeze of lemon juice and a spri6of salt.
Toss frequently until the onions and okra begin to Caramelize. Turn off the heat and serve on top of the risotto whit a drizzle of chili oil and grated vegan cheese.