Autumn Eats

 Dig into delicious meals, perfect for when the weather cools down. Time to get cozy!

- REBECCA JURKEVICH

VEGAN PUMPKIN RISOTTO WITH CRISPY SAGE GVO

Active 30 min. | Total 45 min.

4 Tbsp olive oil, divided

1 small onion, finely chopped

Kosher salt and pepper 

2 large cloves garlic, pressed

1 tsp freshly grated nutmeg

2 cups arborio rice

1 cup dry white wine

4 cups low-sodium vegetable broth

1/4 cup sage leaves

1 cup pure pumpkin puree

2 Tbsp nutritional yeast

1. Heat 2 Tbsp oil in large saucepan on medium. Add onion and 1/4 tsp salt and cook, covered, stirring occasionally, until tender and beginning to turn golden brown, 5 to 7 min. Stir in garlic and nutmeg and cook 1 min.

2. Add rice and cook, stirring to coat, 3 min. Add wine and simmer, stirring occasionally, until nearly evaporated, 1 to 2 min. Add broth, 1/2 tsp salt and 1/2 tsp pepper and bring to a boil. Reduce heat and simmer, covered, until liquid is nearly absorbed and rice is tender, 18 to 20 min.

3. Meanwhile, heat remaining 2 Tbsp oil in medium skillet on medium. When oil is hot, add sage and cook, stirring often, until crisp, 1 to 2 min. Transfer sage to paper towel-lined plate.

4. Stir pumpkin puree and nutritional yeast into risotto to combine and warm through. Serve topped with crispy sage and cracked pepper if desired.

SERVES 4 About 541 cal, 15.5 g fat (2 g sat), o mg chol, 978 mg sodium, 90 g carb, 8 g fiber, 5 g sugar (o g added sugar), 11 g pro

SPEND LESS TIME STIRRING

Traditionally, risotto requires constant stirring while adding stock in stages. But during our recipe testing, the Test Kitchen staff found that adding all the broth at once yielded similar results-tender, creamy rice-without all the time spent tending the pan.