close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 1 frittata

The natural sweetness of pumpkin plays well with the savory, earthy notes of fresh mushrooms in this rustic risotto frittata. A cast-iron skillet does double duty for cooking and keeping this hearty dish warm for serving. Fresh gremolata on the side adds color and bright flavor.

Pumpkin Risotto Frittata

Ingredients

  • 1 lb. assorted fresh mushrooms (such as shiitake, cremini, and button), sliced
  • 1 tablespoon tamari
  • Freshly ground black pepper, to taste
  • 1 32-oz. container low-sodium vegetable broth
  • 2 medium leeks, halved and sliced (2 cups)
  • 6 cloves garlic, minced
  • 2 cups dry short grain brown rice
  • 1 15-oz. can pumpkin
  • 2 tablespoons flaxseed meal
  • ½ cup dry whole wheat breadcrumbs
  • 2 tablespoons lemon juice
  • Sea salt, to taste
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 450°F. Line a large shallow baking pan with parchment paper. Spread mushrooms in a single layer in baking pan. Sprinkle tamari and pepper over mushrooms. Roast about 25 minutes or until golden.
  2. Meanwhile, for risotto, in a medium saucepan bring broth and 2 cups water to simmering over medium. In a large saucepan cook leeks and 4 of the garlic cloves over medium about 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add rice; cook and stir 1 minute. Add ½ cup hot broth to rice; cook, stirring constantly, until liquid is almost absorbed. Continue adding broth ½ cup at a time, making sure most of the liquid is absorbed before adding more, until all liquid is absorbed and rice is just tender, about 45 minutes. Stir in pumpkin.
  3. Meanwhile, in a small bowl stir together flaxseed meal and ⅓ cup water; let stand 10 minutes. Stir flaxseed mixture, bread crumbs, roasted mushrooms, and lemon juice into risotto. Season with salt and pepper.
  4. Reduce oven temperature to 350°F. Spoon risotto mixture into a 10-inch cast-iron or oven-going skillet, spreading into an even layer. Bake 40 minutes or until top is dry and frittata seems set. To transport, cover skillet and wrap in a towel.

Comments (2)

(4 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Victoria2 days ago
Reply
Do you want to report this comment as inappropriate?

Can the leftovers be frozen? I added a bit of spice and it was delicious!

Cindi M.5 months ago
Reply
Do you want to report this comment as inappropriate?

Comfort food that’s perfect for a chilly, damp day. I don’t have a cast-iron or an oven-going skillet, so I baked it in a casserole dish without any problem.

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap