Pumpkin-Ginger-Edamame Risotto

Remember that Vegan 100 from the other day? One of the items on there was “Pumpkin-ginger-edamame dumplings.” They sound delicious, right? Well, I Googled them, and couldn’t find mention of them outside of the vegan 100 list. So I was going to make them up myself.

Except I have a huge Pathophysiology exam on Monday, and I don’t have time to make dumpling dough. So I put it aside- but then when I got home from the gym this evening, I was really hungry, and decided to make risotto. I also happened to have some pumpkin, ginger and edamame on hand, so Pumpkin-Ginger-Edamame Risotto was born. Risotto when you’re hungry and want to eat in a hurry? Believe it or not, it cooks very quickly in a pressure cooker, with no constant stirring. So the only time it really takes is the actual cook time, and however long it takes you to cut up some garlic and onions. I got the idea for the pressure cooked risotto from Lorna Sass’ Great Vegetarian Cooking Under Pressure. Lots of cool ideas!

This is a great meal for a cold rainy day like today. I had mine with some Spiced Apple Wine from Bishop Orchards, here in CT.

1 small onion, diced

1-2 cloves garlic, minced

1/2-1 inch ginger root, grated

1 Tbs olive oil

1.5 cups arborio rice

3.5 cups vegan chicken broth

1/2 cup vegan white wine (I use Fish Eye– wicked cheap and works just fine)

1 cup frozen shelled edamame

1 14.5 oz can pumpkin puree

salt & pepper to taste

grated nutmeg (optional)

1. Add the onions to the olive oil in the bottom of you pressure cooker over medium heat. Saute 2-3 minutes, add garlic and ginger, saute a minute longer.

2. Add rice, coat with oil.

3. Add broth and wine. Lock lid into place, and bring up to high pressure. Once at high pressure, cook 4 minutes. Turn burner off, and use quick release method (hold cooker under running cold water) to bring pressure down. Once you’ve heard the pressure come down, turn off water and open away from you face. Return to burner. Rice will be soupy; that’s fine.

4. Add frozen edamame to cooker and turn heat back to medium (no lid). Cook for about another 4 minutes, stirring frequently.

5. Add can of pumpkin. Continue cooking over medium until pumpkin heated through, ~1 minute.

6. Taste for seasoning. You’ll likely need to add salt, depending on the saltiness of your broth. I added just a bit of nutmeg as well- I highly recommend it. Add a little more ginger if needed, and add pepper to taste.

7. Enjoy!