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!

最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

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.

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