October 15, 2014

Pumpkin Pesto Risotto

Pumpkin Pesto Risotto! Layers of fall in a healthy vegan dish! Pumpkin Pesto stirred into creamy risotto, topped with roasted butternut squash cubes and a dollop of pesto!

Pumpkin Pesto Risotto! Layers of fall in a healthy, #vegan dish! This is the PERFECT main dish or side for the holidays! | www.delishknowledge.com Pumpkin Pesto Risotto! Layers of fall in a healthy, #vegan dish! This is the PERFECT main dish or side for the holidays! | www.delishknowledge.com

Here is something I never thought I would say, at least not this early in the season, but I’m kinda over pumpkin sweetened everything.

I know, I know, I don’t want to admit it to myself but, sadly, it’s true. Sure, I still enjoy a pumpkin coffee here, a bit of pumpkin coffee cake there, but I’m just not as excited about it as I used to be. Maybe it was one too many bowls of pumpkin oatmeal that put me over the top.

The silver lining in this, and there is a silver lining in just about everything, is that I am loving pumpkin in savory dishes! Pumpkin Enchiladas, Pumpkin Fettuccine —> I want all the pumpkin + salty, savory flavors.

Pumpkin Pesto Risotto! Layers of fall in a healthy, #vegan dish! This is the PERFECT main dish or side for the holidays! | www.delishknowledge.com

This pumpkin risotto is layer upon layer of fresh fall flavors.

We’ll start with a pumpkin seed pesto! A simple dip made from pepitas (the hulled seed of pumpkin seeds!), basil, garlic and a smudge of extra virgin olive oil. Make extra to use as a sandwich spread!

The secret to this dish is adding the pesto as you make the risotto.  Toast, add in pesto and a splash of broth, stir until completely absorbed, rinse and repeat.This makes every bite full a pumpkin pesto explosion! I know risotto sounds complicated but it’s not. This dish is ready in 40 minutes, but most of it is mindless stirring. Put on your favorite Netflix show and zone out in pumpkin risotto land.

Once your risotto has reached creamy perfection, top it with roasted butternut squash & more pesto! If you want this to be pumpkin-everything,  you could go all out and use roasted pumpkin here instead. Sometimes, my laziness wins out, and I can never say no to roasted butternut squash —> fall candy.

Pumpkin Pesto Risotto! Layers of fall in a healthy, #vegan dish! This is the PERFECT main dish or side for the holidays! | www.delishknowledge.com

If you make this, or any of my recipes, I would love to see them! Take a photo and tag #delishknowledge! I love looking at your photos. It is not an understatement when I say seeing you enjoying my food MAKES my day! I feel like the Italian grandmother I always wanted to be, going ga-ga over your food photos!

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Pumpkin Pesto Risotto

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 45 mins 1x
  • Category: Main Dish
  • Cuisine: Italian

Description

Pumpkin Pesto Risotto! Layers of fall in a healthy vegan dish! Pumpkin Pesto stirred into creamy risotto, topped with roasted butternut squash cubes and a dollop of pesto!


  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 45 mins 1x
  • Category: Main Dish
  • Cuisine: Italian
  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 45 mins 1x
  • Category: Main Dish
  • Cuisine: Italian
Scale

Ingredients

  • 1 butternut squash, skin removed and diced
  • 1/4 cup olive oil, divided
  • 1 cup pumpkin seeds plus extra for garnish
  • 2 garlic cloves, roughly chopped
  • 1 cup basil leaves
  • 1 lemon, juiced
  • 1 1/2 cups arborio rice
  • 5 cups vegetable broth

Instructions

  1. Toss the diced butternut squash with 1/2 tbsp. olive oil and a pinch of salt/pepper. Place in a 400 degree F oven and roast for 30 minutes until soft and cooked through.
  2. Place the pumpkin seeds, garlic cloves and basil leaves in a food processor. Pulse until finely chopped, about 15 times.
  3. Turn the motor to on and drizzle in 1/8 cup olive oil and juice of one lemon. Season with a small pinch salt/pepper.
  4. Bring the vegetable broth to a simmer.
  5. In a separate pot heat the rice with 1/2 tsp. olive oil. Stir until golden brown.
  6. Add in 1 cup of hot vegetable broth and 1/4 of the pesto. Stir until all the liquid is completely absorbed. Continue to add in vegetable broth, one ladle at a time with a scoop of the pesto. Continue to add the liquid, stir until completely absorbed, and repeat until rice is cooked.
  7. Stir in 3/4 of the cooked, diced butternut squash.
  8. To serve, top with additional butternut squash and chopped pumpkin seeds.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Pumpkin Pesto Risotto! Vegan and Gluten-Free, the perfect dinner for Fall. Creamy risotto with homemade pumpkin pesto and roasted butternut squash. A must-make. | www.delishknowledge.com

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Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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  1. I can’t find your pumpkin enchiladas! The link takes me to an error page; have you removed it from the site? I was just gearing up to make it for dinner. 🙁

  2. Hi – love your recipe – butternut squash (or any kind of squash/pumpkin) is one of my favourite risottos. I used to find the standing at the stove a bit irritating until I worked in some professional kitchens and learnt how every risotto I’d ever eaten was made ahead and simply reheated (or finished) when the order was made – even in michelin starred kitchens. Means I can do the work one day and enjoy it with friends another! If you’re interested in the recipe, here it is http://www.timedeating.co.uk/butternut-squash-risotto

  3. Amazing! I didn´t had pumpkin seeds and basil, so I created my own version using hazelnuts and parsley instead haha. It was delicious, but next time I have to try the original version!

    • I hope you do! This one is pretty much foolproof. It might take a little while, but it’s totally worth it. Just keep stirring… I wasn’t kidding about pulling up a favorite netflix show while you do 🙂

    • You should try it! Risotto is my favorite comfort food. Once you’ve made it a few times, it becomes second nature! Me too- once again, food twins 🙂