Ingredients
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2 cups cooked cannellini beans (about 1 cup dry)
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2 cups vegetable broth
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2 tablespoons white wine vinegar
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1 teaspoon Dijon mustard
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1/2 teaspoon turmeric powder
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1/2 teaspoon cumin seeds
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1/2 teaspoon paprika
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1/4 teaspoon black pepper
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1/2 cup unsalted cashews, soaked in water for at least 2 hours (optional)
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2 cups cooked kale, chopped fine
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2 tablespoons olive oil
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Salt and black pepper to taste
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Fresh sage leaves, finely chopped
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Fresh parsley leaves, chopped
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Grated nutmeg
Directions
Sub-Title: Gluten-Free, High-Protein, Kid-Friendly Recipe Perfect for Fall!
Description: This vegan and gluten-free pumpkin risotto is a creamy and satisfying alternative to traditional risottos made with Arborio rice. Using cannellini beans as the base gives it a hearty texture and boosts its protein content, while still maintaining the classic flavor profile of risotto. The addition of fresh sage and nutmeg adds a touch of warmth and earthiness to this dish, making it perfect for a cozy fall dinner!
Ingredients:
* 2 cups cooked cannellini beans (about 1 cup dry)
* 2 cups vegetable broth
* 2 tablespoons white wine vinegar
* 1 teaspoon Dijon mustard
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon cumin seeds
* 1/2 teaspoon paprika
* 1/4 teaspoon black pepper
* 1/2 cup unsalted cashews, soaked in water for at least 2 hours (optional)
* 2 cups cooked kale, chopped fine
* 2 tablespoons olive oil
* Salt and black pepper to taste
* Fresh sage leaves, finely chopped
* Fresh parsley leaves, chopped
* Grated nutmeg
Instructions:
1. In a high-speed blender, combine the cooked cannellini beans, vegetable broth, white wine vinegar, Dijon mustard, turmeric powder, cumin seeds, paprika, and black pepper until smooth. Set aside.
2. Meanwhile, drain the soaked cashews and discard the water. Add the drained cashews, cooked kale, and olive oil to a food processor and process until smooth and creamy. Set aside.
3. Heat a large saucepan over medium heat and add the optional 2 tablespoons of olive oil if not using the reserved cashew mixture from step 2. Saute the onion and garlic until softened, about 5 minutes.
4. Add the rice and saute for another minute, stirring constantly.
5. Pour in the prepared bean mixture from the blender, stir well, and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
6. Stir in the reserved cashew and kale mixture, followed by salt and pepper to taste. Continue cooking for another 5 minutes, stirring frequently, until the liquid has been absorbed and the risotto reaches your desired consistency.
Serve hot, garnished with fresh sage, parsley, and grated nutmeg. Enjoy!
Note: If you prefer a thicker risotto, simply increase the amount of canned beans used in the recipe.
Steps
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1
Done
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In a high-speed blender, combine the cooked cannellini beans, vegetable broth, white wine vinegar, Dijon mustard, turmeric powder, cumin seeds, paprika, and black pepper until smooth. Set aside. |
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2
Done
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Meanwhile, drain the soaked cashews and discard the water. Add the drained cashews, cooked kale, and olive oil to a food processor and process until smooth and creamy. Set aside. |
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3
Done
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Heat a large saucepan over medium heat and add the optional 2 tablespoons of olive oil if not using the reserved cashew mixture from step |
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4
Done
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Saute the onion and garlic until softened, about 5 minutes. |
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5
Done
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Add the rice and saute for another minute, stirring constantly. |
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6
Done
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Pour in the prepared bean mixture from the blender, stir well, and bring to a simmer. Cook for about 10 minutes, stirring occasionally. |
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7
Done
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Stir in the reserved cashew and kale mixture, followed by salt and pepper to taste. Continue cooking for another 5 minutes, stirring frequently, until the liquid has been absorbed and the risotto reaches your desired consistency. |
