Savory Pumpkin Spiced Risotto
 
Prep time
Cook time
Total time
 
A creamy risotto made with coconut milk and canned pumpkin. Seasoned with pumpkin pie spice and a touch of thyme. Perfectly savory side for your holiday entertaining.
Author:
Recipe type: Side Dishes
Serves: 4-6
Ingredients
  • 1 can full fat coconut milk
  • ½ cup water
  • 1 teaspoon butter
  • 1 teaspoon pumpkin pie spice
  • ¾ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • ½ cup canned pumpkin
  • ½ small onion, diced
  • 1 cup brown rice
  • 1 cup sliced carrots (about 2-3)
  • 2 celery stalks, sliced
  • ⅓ cup dried cranberries
  • ¼ cup toasted pumpkin seeds, pecans, or walnuts
Directions
  1. In a large saucepan, add coconut milk, water, butter, pumpkin pie spice, thyme, pepper, salt, canned pumpkin, and onions. Heat on high until boiling. Stir and add brown rice. Stir again, cover and reduce heat to low. Simmer for 45-50 minutes or until most liquid is absorbed.
  2. While rice is cooking, peel carrots and wash celery. Slice both into ¼" thick pieces. After 35 minutes of cooking, add to rice. Quickly stir and place lid back on top to avoid temperature dropping. Allow rice to continue cooking for the remaining cook time.*
  3. Once rice is done, stir in dried cranberries. Serve warm and top with toasted pumpkin seeds, pecans, or walnuts.
Notes
*If rice is tender after 50 minutes, but there is too much liquid, remove lid and stir over medium low heat until liquid reduces to desired consistency.
Recipe by Breezy Bakes at https://www.breezybakes.com/savory-pumpkin-spiced-risotto/