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Pumpkin Risotto

10 minutes
20-25 minutes


OZO® Plant-Based Ground ½ Package
Vegetable stock 3 to 4 Cups
Pumpkin purée ½ Item
Olive oil 2 Tablespoons
White onion, chopped 1 Medium
Nutmeg 1 Teaspoon
White salt, freshly ground 1 Teaspoon
Arborio rice 1 Cup
White wine (or extra cup vegetable stock) 1 Cup
Parmesan cheese (freshly grated), plus more for serving 1 Cup
Plant-based Ground


Step 1
In a small skillet over medium heat, cook the OZO Plant-Based Ground for about 4-5 minutes, breaking it up as it cooks, then set aside.
Step 2
In a medium saucepan over medium heat, whisk together the stock and pumpkin pureé. Bring to a simmer, then reduce heat to low. Cover and keep warm.
Step 3
Heat the oil in a large Dutch oven or saucepan over medium heat.
Step 4
Add the onion, nutmeg and salt, and cook until softened, about 2-3 minutes.
Step 5
Add the rice and cook for one minute longer to give it a toasted flavor.
Step 6
Add the white wine and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated.
Step 7
Add another ladle of stock, and continue cooking until that liquid has evaporated.
Step 8
Continue cooking, adding a ladle of stock at a time and allowing to evaporate in between each addition, until the rice is done, about 20-25 minutes.
Step 9
Stir in the grated cheese and salt to taste, then transfer to a serving bowl or individual plates.
Step 10
Top with the cooked ground and extra Parmesan and enjoy!

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