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Vegan Pumpkin Risotto

Vegan Pumpkin Risotto
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A creamy and comforting Vegan Pumpkin Risotto that combines the rich texture of traditional risotto with the natural sweetness of fresh pumpkin. This easy-to-make, plant-based dish is perfect for cozy autumn meals, featuring simple ingredients, wholesome nutrients, and versatile flavors that warm your soul.

Ingredients

Scale

Main Ingredients

  • 1 cup Arborio rice
  • 2 cups fresh pumpkin, peeled and cubed
  • 4 cups warm vegetable broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup plant-based milk (e.g., oat or almond)
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh herbs (sage or thyme), chopped
  • Salt and pepper, to taste

Instructions

  1. Prepare Your Ingredients: Peel and cube the fresh pumpkin into small, even pieces. Finely chop the onion and mince the garlic so they cook evenly and release their flavors gently.
  2. Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add chopped onions and cook until translucent, then stir in the minced garlic allowing it to become fragrant without burning.
  3. Toast the Arborio Rice: Add the Arborio rice to the pan and stir continuously for 2 minutes until the grains are slightly toasted and coated with oil, enhancing their nutty flavor.
  4. Add Pumpkin and Liquid: Pour in the pumpkin cubes, then gradually ladle in warm vegetable broth, stirring often to help the rice release its creamy starch.
  5. Stir in Plant-Based Milk and Nutritional Yeast: When the rice is almost cooked and most liquid is absorbed, stir in the plant-based milk and nutritional yeast for extra creaminess and a cheesy hint.
  6. Finish with Fresh Herbs and Seasoning: Toss in fresh herbs and season with salt and pepper to taste. Gently mix to combine all flavors.
  7. Serve Warm and Enjoy: Once the risotto is creamy and the pumpkin tender, plate immediately for the best texture and enjoy.

Notes

  • Use warm broth to maintain consistent cooking temperature and speed up the process.
  • Stir frequently but gently to keep the risotto creamy without breaking the rice grains.
  • Add broth gradually, allowing the rice to absorb flavors fully and achieve the perfect texture.
  • Opt for sugar or pie pumpkins, which are sweeter and better suited for cooking than large carving pumpkins.
  • Do not overcook; risotto should be creamy but still slightly firm (al dente) for the best mouthfeel.

Nutrition

Keywords: vegan, pumpkin, risotto, autumn, plant-based, gluten free, creamy, comforting

Find it online: https://jamescookes.com/vegan-pumpkin-risotto/