Eosinophilic Esophagitis Friendly Vegan Pumpkin Sage Risotto
Total time55 min
Prep time15 min
Cook time40 min
4.6(13)
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Learn more →Ingredients
4 servings
- 5 cups vegetable broth
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 can (15 oz) pumpkin purée
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ cup nutritional yeast
- 2 tbsp vegan butter
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the crispy sage
- 16 fresh sage leaves
- 1 tbsp olive oil
For serving
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
Instructions
- 1
Pour the vegetable broth into a medium saucepan and bring to a gentle simmer over medium-low heat. Keep warm on the lowest setting while you build the risotto.
- 2
Heat 2 tbsp of the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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