南瓜菇菇燉飯 Vegan Pumpkin Mushroom Risotto

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.

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

Pumpkin is one of my favorite root vegetables. I use pumpkin in soups, stir-fry, snacks, even desserts. (You couldn’t miss this vegan coconut pumpkin pie!) This time I was thinking about making something new, so here is this 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。

This recipe starts at 2:27
Vegan Pumpkin Mushroom Risotto

Honestly speaking, I was just using something I saw in my fridge that day, including pumpkin (for sure), mushrooms, coconut milk, and the rice in my pantry. I fall in love with risotto recently, so I was determined to make a not-so-common risotto by combining these ingredients.

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

There are different types of pumpkin in the market. I usually pick the most common one: Chinese pumpkin, but I actually love Kabocha, the Japanese type the most. Anyway, you could try to use different types of pumpkin or butternut squash in this recipe.

Different from common-seen pumpkin risotto, this vegan pumpkin risotto surely doesn’t have any dairy product and meat. I use lite coconut milk in this recipe so it carries a slight coconut-y undertone. If you’re not a big fan of coconut, you can also use unsweetened almond milk or veggie stock.

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

This risotto is quite simple in both ingredients and taste. It got the pumpkin, mushrooms, rice, and a bit of ground thyme (or rosemary would be great I think), with some basic ingredients like onion and garlic.

It tastes light compared with many pumpkin risottos from restaurants which usually use pumpkin puree and heavy cream. And I think it’s a great dish to kick start this autumn (or any others?) as well.

If you like pumpkin as I do, check out my favorite Pumpkin Curry, No-Bake Chocolate Pumpkin Cheesecake and Coconut Pumpkin Pie. And for now, let’s cook some risotto, shall we?

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!

I hope you enjoy it as much as I do. If you make this recipe, don’t forget to tag @Barrelleaf + #barrelleaf on Instagram. I always love to see them and to know how it went out. 🙂

希望你像我一樣喜歡這個食譜。若你有製作這個食譜,歡迎 tag @Barrelleaf + #barrelleafInstagram 上, 與我分享你的成品照和心得。我很愛看到你們的成品與想法!

完整食譜 How To Make

南瓜菇菇燉飯 Vegan Pumpkin Mushroom Risotto

Barrel Leaf
Warm-y, light yet creamy with pumpkin, this Vegan Pumpkin Mushroom Risotto is one of the comfy meal options for you in this autumn.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Italian, vegan
Keyword: 30 minutes or less, autumn recipe, dairy-free, dinner, gluten-free, vegan
Servings: 2 people
Author: Barrel Leaf

Ingredients

  • 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

Instructions

  • 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

Notes

  • This recipe starts at 2:27.

註:此頁面含合作聯盟連結,透過連結購買能透過第三方間接提供小贊助於此站,提供更豐富優質食譜與內容,您的購買並不會有任何多的附加費用。有關詳細內容可至此頁面閱讀。謝謝你的耐心閱讀與支持! 🙂
Note: This page contains affiliate links, which support me with a small commission to produce more great content on this site at no additional cost to you. You could go to the Disclosure Policy Page for more information. Thank you for reading and supporting Barrel Leaf.


More

發佈留言

發佈留言必須填寫的電子郵件地址不會公開。 必填欄位標示為 *