南瓜菇菇燉飯 Vegan Pumpkin Mushroom Risotto

Vegan Pumpkin Mushroom Risotto

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吃起來暖心、不厚重,而又有南瓜帶來的綿潤感,這個南瓜菇菇燉飯是秋季午晚餐的好選擇之一。

Vegan Pumpkin Mushroom Risotto

南瓜菇菇燉飯 Vegan Pumpkin Mushroom Risotto

南瓜是我最愛的根莖類植物之一,我把南瓜用在湯、拌炒、點心,甚至是甜點裡。(別錯過全素南瓜椰香派),這次我想煮點不一樣的東西,於是就有了這南瓜菇菇燉飯。

此道食譜開始於 2:27
Vegan Pumpkin Mushroom Risotto

老實說,這個燉飯的組成,其實就是當時我冰箱裡剩的東西,包含:南瓜 (當然)、菇類、椰奶,還有在廚櫃裡的米。我最近特別愛吃燉飯,所以就想用這些食材,來製作和一般不太一樣的燉飯口味。

Vegan Pumpkin Mushroom Risotto

市場裡有不同品種的南瓜,我最常買的是台灣常見的中國東洋南瓜,但其實我最愛的是日本品種栗子南瓜。總之,你可以用不同種的南瓜來嚐試於這個食譜,甚至是胡南瓜。

不同於常見的南瓜燉飯,這道全素南瓜燉飯當然沒有奶製品與任何肉。這次我是使用淡椰奶,讓它帶有一點點椰奶的香氣與甜味,如果你不愛椰奶的味道,你也可以用無糖的杏仁飲,或是蔬菜高湯來替代。

南瓜蘑菇燉飯 Vegan Pumpkin Mushroom Risotto

這道燉飯不管是在食材或是味道上都很簡潔,它有南瓜、菇類、米,還有一些百里香粉 (或用迷迭香應該也會很棒),搭配一些基本的基底食材:蒜頭、洋蔥。

相較起我以前在外頭餐廳常用南瓜泥與鮮奶油製成的南瓜燉飯,這個南瓜燉飯保留南瓜的塊狀、口感較清爽。它也是道讓我覺得很適合作為開啟這個秋季(或是任何一個)的餐點。

如果你像我一樣深愛南瓜,那麼別錯過我最愛的 全植南瓜咖哩免烤巧克力南瓜乳酪蛋糕,還有椰香南瓜派。至於現在,我們先來煮燉飯吧!

南瓜菇菇燉飯 Vegan Pumpkin Mushroom Risotto

Warm-y, light yet creamy with pumpkin, this Vegan Pumpkin Mushroom Risotto is one of the comfy meal options for you in this autumn.
作者: Nora Hsu
準備10 minutes
料理20 minutes
總共30 minutes
哪道菜: Dinner, Lunch
料理別: Italian
Keyword: 30 minutes or less, autumn recipe, dairy-free, dinner, gluten-free, vegan
份量: 2 people

食材

  • 2 tsp olive oil 橄欖油
  • ½ large onion 洋蔥, diced
  • 2 garlic cloves 蒜辦, minced
  • 1 celery stalk 西芹, finely chopped
  • ¼ small pumpkin 南瓜, chopped into small chunks
  • 100 g cremini mushrooms 蘑菇, sliced
  • 60 ml beech mushrooms 雪白菇, optional
  • 100 g arborio rice 義大利燉飯米
  • ½ tsp ground thyme 百里香粉, or 1 tsp dried thyme or 1 handful of fresh ones
  • 300 ml (½+¼) lite coconut milk 淡椰奶, or almond milk
  • salt 鹽, to taste
  • ground black pepper 黑胡椒粉, to taste
  • ½ – 1 Tbsp nutritional yeast

作法

  • Start by chopping the vegetables and mushrooms.
  • Add the oil to a non-stick deep pan or a small pot over medium heat.
  • Once the pan is heated, add the chopped onion, garlic. Stir fry until they are fragrant.
  • Add the celery and mushrooms. Keep stir fry until the mushrooms start to soften a bit. Then add in the pumpkin to join the stir-fry party. Add a dash of hot water as needed to prevent sticking.
  • Add the rice and ground thyme. Stir and cook for about 30 seconds. Then add the lite coconut milk a scoop at a time to cook the rice. Stir occasionally.
  • Add the beech mushrooms to the pan to cook together.
  • Once the rice is cooked, add the salt, pepper, and nutritional yeast to your taste. Serve with more nutritional yeast flakes or vegan parmesan if you like.

Video


備註

  • This recipe starts at 2:27.
創作內容皆受智財權保護,未經同意請勿擅自利用

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