Pumpkin-Carrot Risotto Jack-o-Lanterns

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Pumpkin-Carrot Risotto is already a pretty amazing dish, but what happens when you add a little bit of creativity? Pumpkin-Carrot Risotto Jack-o-Lanterns is the perfect main dish for a Halloween dinner.

Vegan | Gluten-free | Soy-free

Risotto is a traditional Italian dish that has many variations, but one thing that must always remain the same, is the creaminess. Today, we’re preparing it with pumpkin puree and carrot juice. 

Now, you may be surprised by the combination of rice, pumpkin & carrot; and you’re totally right! This combo is very unusual, but that doesn’t mean it’s not delicious. These ingredients perfectly balance each other while giving the risotto an intense flavor and the creaminess that we’re looking for.

This is truly one of the best risottos you can make if you want a tasty and hearty meal at the same time. 

How To:

This is made in a very similar way to normal risotto, but with the particularity that instead of using 6 cups of veggie broth, we’re going to use 4 cups of broth & 2 of carrot juice, and the pumpkin puree. Other than that, it’s just about the same than my original risotto recipe. You can use either homemade or store-bought juice, just make sure that it doesn’t have any sugar.

As for the pumpkin puree, you can use a homemade version (roasted or steamed pumpkin, and then blended), or canned (with no sugar or salt added). The trick to get an extra creamy risotto, is to add the puree when the rice is fully done, along with vegan butter and vegan grated parmesan. 

Jack-o-Lanterns:

To make the little pumpkins you’ll need black olives & broccoli stems. With a cookie scooper, form each ball, then slightly wet your hands and form pumpkin shape. Then slice the olives into the desired shapes (eyes, nose mouths) and stick to the pumpkins. Finish them off and top with small broccoli stems. 

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Pumpkin-Carrot Risotto Jack-o-Lanterns

Rating: 5.0/5

( 1 voted )

Prep Time: 20 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 tbsp  avocado oil or olive oil
• 1 cup yellow onion, chopped
• 2-4 cloves garlic, minced
• 1 ½  cups medium-grain rice or arborio rice, rinsed
• 2 tbsp vegan butter
• ¾  cup lemon juice
• 4 cups vegetable broth
• 2 cups carrot juice
• 2-3 tbsp nutritional yeast
• ¼ cup pumpkin puree
• Salt and pepper to taste
• Optional herbs: sage & oregano
• Optional: vegan grated parmesan cheese
• For garnish: black olives and broccoli stems

Procedure

1. In a large pot heat up the veggie broth and in a smaller pot warm the carrot juice; bring both to a boil. For about 3-5 minutes; when done, remove from heat, and set aside.
2. Heat up (on medium) oil in a large cooking pot, add chopped onion & minced garlic; cook until translucent (about 3-5minutes). This is also where, if desired, you add the herbs.
3. Stir in rice for brief toasting until it’s completely incorporated with the garlic & onion mix. Add butter, lemon juice, and cook until almost all of it has been absorbed.
4. Pouring process: For every two ½ cup of broth pour, pour one ½ cup of carrot juice. Stir between every pour, and add more liquid only when the previous por has been absorbed. Alternate between the 2, to make sure the flavors balance each other out, while having full control of the color. Do this until all (or most) of the broth and juice is used and rice is thick and al dente. This process can take up to 20-25 minutes. Don’t try to rush the process by adding a lot of liquid to the pot at once. If you do that, your risotto won’t cook evenly and the whole thing will turn into a soup. Remember to stir frequently.
5. When the rice is al dente, stop adding broth and mix in the pumpkin puree, nutritional yeast, butter and salt & pepper, until it’s well incorporated. If desired, also add vegan grated parmesan cheese. At this point, the rice should still have a little bit of firmness left in it and the texture of the dish is creamy.
6. Remove from heat, and allow to cool down. 
7. To make jack o’ lanterns, form small balls (about 2 tablespoons each) out of risotto, pressing firmly with hands. 
8. To form eyes and mouths, cut black olives into shapes and press into the rice balls. To make the “pumpkin stem”, cut a small & thin stem from broccoli and stick into the head of the risotto ball. 
9. Serve immediately & ENJOY!

Did You Make This Recipe?

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Previous Previous Dip Recipes:

• Vegan Caramelized Onion Dip
• Garlic & Herb Bread Dip
• Vegan Chick’n Dip

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