Rather than using cream or cheese, I often add a little pumpkin puree to my risotto recipes right before serving. The pumpkin doesn’t add any flavor to the risotto- just a delightful creaminess. After seeing leftover hummus in my refrigerator and not having a purpose for it, I began to wonder if hummus would work in the same way in a risotto recipe. Well, it turns out that while hummus and risotto may be an unconventional pairing, they definitely make a delightful combination. The hummus adds the same wonderful creaminess that the pumpkin does but also adds the perfect hint of hummus flavor to this delicious risotto dish.
If you’re looking for more risotto recipes, try one of these:
Portobello Leek Risotto
Butternut Squash Risotto
Double Mushroom Risotto
Creamy Hummus Risotto
Click Here for Printable Recipe
1 and 1/3 cups vegetable broth
1/2 teaspoon extra virgin olive oil
4-5 baby bella mushrooms, thickly sliced
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove
1/4 cup arborio rice
1/4 cup hummus*
1/2 cup spinach
Zest and Juice from 1/2 a small lemon
1 tablespoon fresh parsley, chopped
Salt & Pepper
1. Add broth to a small saucepan and bring to a boil, stirring occasionally. Reduce heat to low, and let broth simmer while you prepare the risotto.
2. Add olive oil to a medium saucepan and heat to medium low. Add garlic and sauté for 1 minute.
3. Add mushrooms to saucepan and let cook, undisturbed, for 4-5 minutes, or until browned on the bottom. Stir mushrooms, then sauté for about 5 minutes more, or until golden brown on all sides. Season mushrooms with oregano, cumin, salt, and pepper.
4. Raise heat to medium, then add rice. Sauté rice with mushrooms and garlic for about 1 minute.
4. Use a ladle to add about a 1/2 cup of broth to the rice then stir frequently, until most of the liquid is evaporated, 2-3 minutes.
5. Continue to add broth 1/2 cup at a time until liquid is almost evaporated after each addition. Stir the rice often during cooking, but it doesn’t have to be stirred constantly. Keep adding broth until rice is creamy but still al dente (17-18 minutes). All of the broth (or at least the majority of it) should be used.
6. Once the rice is cooked, add the hummus and cook until heated through, 2-3 minutes.
7. Stir in spinach and cook 2-3 minutes or until spinach is just wilted. Season risotto with salt and pepper.
7. Remove saucepan from heat and stir in lemon zest, lemon juice, and parsley
8. Scoop into serving bowl and enjoy!
Nutrition Information—approximately 285 calories per serving (entire recipe)
*Use your favorite hummus recipe or try one of these variations:
Spicy Buffalo Hummus
Kale & Artichoke Hummus