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This creamy vegan pumpkin risotto is made in one pan with canned pumpkin, fresh sage, and Arborio rice. It’s rich, velvety, and naturally dairy-free and gluten-free, so it’s perfect for weeknight dinners, date nights, or your holiday table!
Every fall, I make batch after batch of pumpkin recipes, from vegan pumpkin chocolate chip muffins to vegan pumpkin cake and pumpkin pasta bake. But when I want a pumpkin dinner that feels a little fancy, this pumpkin sage risotto is the one I make.
Risotto has a reputation for being tricky, but it just takes a little patience. You add warm broth one cup at a time and stir until the rice soaks it up. Canned pumpkin saves you all the peeling and roasting, too. Have more puree to use up? Try one of my vegan recipes with pumpkin puree.
Quick Glance
- Recipe Name: Creamy Vegan Pumpkin Risotto
- Why You’ll Love It: A rich, creamy pumpkin risotto made with canned pumpkin, fresh sage, and no dairy.
- Time and Difficulty: About 50 minutes, mostly stirring, easy.
- Main Ingredients: Arborio rice, canned pumpkin, onion, garlic, fresh sage, Italian seasoning, paprika, vegetable broth, and plant-based milk.
- Method: Sauté the aromatics, toast the rice, then add the pumpkin and warm broth one cup at a time, stirring until creamy.
- Texture and Flavor: Velvety and creamy with a little bite, savory, and warmly herby.
- Quick Tip: Keep the broth warm in a medium saucepan so the rice cooks evenly.
Table of Contents
What Makes This Vegan Pumpkin Risotto So Good
Risotto is a classic Italian dish of short-grain rice cooked slowly in broth until it releases its starches and turns ultra creamy. This Italian-inspired pumpkin version celebrates fall with canned pumpkin and fresh sage.
- No dairy needed: The rice starch and a splash of plant-based milk make it creamy, with no butter or cheese.
- Canned pumpkin: No peeling or roasting, so it comes together with very little prep.
- One pan: Everything cooks in one large sauté pan, plus a medium saucepan to keep the broth warm.
- Pantry staples: Arborio rice, broth, and dried herbs keep it budget-friendly.
- Holiday-worthy: It feels special enough for Thanksgiving, but it is simple enough for a weeknight.
- A reader favorite: It has a 5-star rating from 73 readers, and you can watch me make it in the recipe video.
Vegan Pumpkin Risotto Ingredients
You only need 10 ingredients, plus salt and pepper. You’ll find the full amounts in the recipe card below.
- Arborio rice: This short-grain rice is starchy, which is what makes risotto creamy. I haven’t tested it, but carnaroli rice should work too. Don’t rinse it.
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Homemade puree works too (see the FAQs).
- Vegetable broth: I dissolve vegetable bouillon cubes in water, but Better Than Bouillon works great too. Use 1 teaspoon per cup of water, so 7 teaspoons for the 7 cups. Store-bought vegetable broth or no-chicken broth works just as well. Keep it warm in a medium saucepan while you cook.
- Onion and garlic: A large yellow onion and plenty of thinly sliced garlic build the savory base.
- Fresh sage: Sage and pumpkin are a classic pairing. Fresh sage has the best flavor.
- Italian seasoning and paprika: Add warmth and depth. Smoked paprika works if you like a smoky flavor.
- Olive oil: For sautéing the onion and garlic.
- Plant-based milk: A splash at the end makes the risotto extra creamy. Use an unsweetened variety.
- Salt and pepper: Season at the end, since bouillon and broth vary in saltiness.
Recipe Variations
- Mushroom and pumpkin risotto: Sauté sliced mushrooms (like cremini or shiitake) with a little vegan butter and garlic, then stir half into the risotto and use half on top.
- Spinach and pumpkin risotto: Stir in a few handfuls of spinach at the end and let it wilt before serving. Add peas, too, if you like.
- Leek and pumpkin risotto: Use leeks instead of the onion for a milder, sweeter flavor.
- Miso pumpkin risotto: Stir in 1 to 2 Tablespoons of white miso paste at the end for a savory, umami depth.
- Roasted pumpkin topping: Top the risotto with cubes of air fryer pumpkin for extra pumpkin flavor.
What Could I Add to Pumpkin Risotto?
- More flavor: A pinch of nutmeg, red pepper flakes, or a spoonful of nutritional yeast for a nutty, cheesy flavor. Vegan parmesan works, too.
- A little acidity: A squeeze of lemon juice or a drizzle of balsamic vinegar balances the pumpkin.
- A touch of sweetness: A little maple syrup brings out the pumpkin flavor.
- Toppings: Crispy fried sage, parsley, roasted pumpkin seeds, vegan feta, dried cranberries, pomegranate seeds, toasted breadcrumbs, or air fryer chickpeas.
How to Make Vegan Pumpkin Risotto
Before you start, finely dice the onion, thinly slice the garlic, and slice the sage. You’ll find the detailed instructions in the recipe card below, along with the recipe video.
Step 1: Warm the broth and sauté the aromatics. Dissolve the bouillon cubes in the water in a medium saucepan and keep it warm over low heat. Heat the oil in a large sauté pan over medium heat, then add the onion and garlic and cook until they start to lightly brown.
Step 2: Add the herbs and spices. Stir in the sage, Italian seasoning, and paprika.
Step 3: Toast the rice. Add the rice, mix well, and toast it for about a minute, until it starts to turn translucent.
Step 4: Add the pumpkin. Reduce the heat to medium-low. Add the pumpkin puree and 1 cup of the warm broth, and stir constantly until most of the liquid is absorbed.
Step 5: Keep adding the broth. Add the remaining broth 1 cup at a time, stirring until each addition is mostly absorbed before adding the next. This takes about 30 minutes.
Step 6: Finish and serve. Season with salt and pepper, stir in the plant-based milk, and taste and adjust the seasonings. Serve right away.
PRO TIP: The rice is done when it’s creamy with just a little bite in the center. If it reaches that point before you’ve used all the broth, you don’t need the rest.
Toni’s Recipe Tips
- Don’t rinse the rice: The starch on the rice is what makes the risotto creamy.
- Use warm broth: Cold broth slows down the cooking every time you add it, so keep it warm in a medium saucepan.
- Be patient: Add the broth a little at a time and let it almost fully soak in before adding more.
- Stir often: Gentle, frequent stirring releases the rice’s starches. Stir slowly so the rice doesn’t turn into a paste.
- Check the texture: It should be loose and creamy, like porridge. When you drag a spoon across the bottom of the pan, it should take a few seconds to fill back in.
- Serve it right away: Risotto thickens as it sits. If it gets too thick, stir in a splash of warm broth.
- Homemade pumpkin puree: You’ll need about 1 ½ cups. Make sure it’s nice and smooth.
Serving Suggestions
Serve this vegan pumpkin risotto as a hearty main or a holiday side dish, alongside:
- A green salad: Like strawberry kale salad or shaved Brussels sprouts salad.
- Bread: Garlic bread, vegan focaccia bread, vegan dinner rolls, or no-knead bread.
- Roasted vegetables: Like curry roasted broccoli, carrots, roasted Brussels sprouts with cranberries, or green beans.
- Asparagus: Try my lemon asparagus with caramelized shallots.
- Protein: Like crispy pan-fried tofu, tempeh, or vegan sausage.
More risotto ideas: try my creamy brown rice risotto, vegetable vegan risotto, or slow cooker risotto with kale.
Make Ahead and Storage
- Best fresh: Risotto is at its creamiest right after cooking, so I recommend making it just before serving.
- Fridge: Let leftovers cool, then store them in an airtight container in the fridge for 4 to 5 days.
- Freezer: You can freeze it for 1 to 2 months, though the rice will be softer after thawing.
- Reheat: Warm it over low heat on the stove, stirring in a splash of vegetable broth to loosen it.
Vegan Pumpkin Risotto FAQs
Short-grain rice is starchier and gives risotto its creamy texture. You can use long-grain rice, but it won’t be as creamy, and it will probably need more liquid and a longer cooking time, so I don’t recommend it. I haven’t tested it, but carnaroli rice should be a good swap for Arborio.
Yes! Either roast it and mash it, or dice it and pan-fry it until tender, then mash it. You’ll need about 1 ½ cups of mashed pumpkin to replace the can of pumpkin puree.
The rice should be creamy with just a little bite in the center, which usually takes at least 20 minutes. It should also be velvety but not too loose. Drag a wooden spoon across the bottom of the pan, and it should take a few seconds to fill back in.
Yes! Use the same amount of warm vegetable broth in place of the water and bouillon cubes. Taste it before seasoning, since broths vary in saltiness.
Yes, for 1 to 2 months, though the rice will be softer after thawing. Thaw it in the fridge overnight and reheat it on the stove with a splash of broth.
More Pumpkin Dinner Recipes
Vegan Side Dishes
Easy Pumpkin Rice
Vegan Dinners
Vegan Pumpkin Stuffed Shells With Sage Cream Sauce
Vegan Dinners
Creamy Pumpkin Pasta (Vegan)
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Vegan Side Dishes
Pumpkin Gnocchi [4-Ingredient]
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Simple Pumpkin Risotto
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Video
Ingredients
- 5 vegetable bouillon cubes or 7 teaspoons Better Than Bouillon vegetable base
- 7 cups (1.7 L) water or 7 cups vegetable broth and skip the cubes
- 3 Tablespoons (45 ml) olive oil
- 1 large yellow onion finely diced
- 6 garlic cloves thinly sliced
- 2 Tablespoons fresh sage sliced
- 1 Tablespoon Italian seasoning
- 1 teaspoon paprika
- 2 cups (400 g) Arborio rice
- 1 (15-ounce / 425 g) can pumpkin puree not pumpkin pie filling
- Salt and black pepper to taste
- ¼ cup (60 ml) plant-based milk
Instructions
- In a medium saucepan, dissolve the bouillon cubes in the water. Keep the broth warm over low heat.
- In a large sauté pan with a lid, heat the oil over medium heat. Add the onion and garlic and cook until they start to lightly brown.
- Add the sage, Italian seasoning, and paprika and stir. Add the rice and cook, stirring, for about 1 minute, until it starts to turn translucent.
- Reduce the heat to medium-low. Add the pumpkin puree and 1 cup of the warm broth. Stir constantly until it thickens and most of the liquid is absorbed.
- Add the remaining broth 1 cup at a time, stirring often and letting each addition absorb before adding the next, until the rice is creamy and tender with a little bite. This takes about 30 minutes, and you may not need all the broth.
- Season with salt and pepper and stir in the plant-based milk. Taste and adjust the seasonings, then serve right away.
Notes
- Don’t rinse the rice. Its starch is what makes the risotto creamy.
- Keep the broth warm so the rice cooks evenly.
- Add the broth a little at a time and let it almost fully soak in before adding more.
- Stir often and gently to release the starches without turning the rice into a paste.
- To use homemade pumpkin puree, you’ll need about 1 ½ cups of smooth puree.
- Risotto thickens as it sits. Store leftovers in an airtight container in the fridge for 4 to 5 days and reheat them with a splash of broth.
When is the water with bullion used? I just see it being set aside. Thank you
Hi! The vegetable broth water is added in step 5 🙂 Hope you enjoy the recipe!
So in step 4, the rice is cooked without liquid?
Thanks
I’m also confused. I even watched the video, and it seems like it’s 5 cups of water for the broth. There’s seven cups of water total listed, but it’s not clear if and/or when the 2 cups of water vs the other 5 cups of water listed are used in the recipe. It looks like a delicious flavor combination, but I’m wary to make. Thank you!
Hi! So sorry for the confusion! You’ll need 2 cups of water to dissolve the bouillon cubes in. Then, in step five you’ll add in 1 cup of water with the pumpkin puree and then you’ll add in the rest of the cups of water in this step until the rice is fully cooked. Hope that helps and hope you enjoy it if you give it a go 🙂
Thanks so much for asking, Jenny! I’ve updated the recipe card to make this clearer. Dissolve the bouillon cubes in all 7 cups of water to make one pot of warm broth, then add it to the rice 1 cup at a time, stirring until each cup is mostly absorbed before adding the next. I hope you’ll give it another try!
Hello…..
I live in Australia, and unfortunately we dont have pumpkin puree in cans….
Could I maybe use ordinary pumpkin for the Risotto….??
We have Kent Pumpkins…
If i can, how much would I need to use, and in what way would I prepare the pumpkin….??
Thank you….🙂
Hi! You can make your own pumpkin puree 🙂 Here are some instructions I found online 🙂 “To make pumpkin puree from raw pumpkin, first cut a sugar pumpkin in half, remove the seeds, and roast the halves cut-side down in the oven at 375°F for about 35-45 minutes until tender. Once cooled, scoop out the flesh and blend it in a food processor until smooth.”
Hope you enjoy the recipe 🙂
Can I freeze this risotto? For how long?
Hi! You can freeze the vegan risotto for 1-2 months, though the rice will be softer upon thawing. 🙂
Question about the recipe, “5 bouillon cubes” what size cubes? Does this mean five 1 cube:1 cup H20 or five 1 cube:2 cups H20. Thanks!
5 individual cubes! 🙂
This just screams the perfect cozy fall meal!
This risotto is incredibly creamy. Perfect side for any dish, especially during the fall. Love!
For sure! It compliments so many dishes so easily!
This pumpkin risotto is so easy and delicious!
Agreed! It makes making risotto a breeze!
I love this risotto, perfect for fall 🙂
Yess! Gotta love the pumpkin addition to this recipe!
Simple, healthy, and delicious! Very good recipe!
Gotta love the tasty healthy ones, for sure! So good!
This pumpkin risotto is full of flavour and I love the 🍄 which make it so moorish.
Agreed! The mushrooms add such an amazing touch to the recipe!
A simple recipe but delicious and flavorful.
My husband loves it so much!
So glad you guys are enjoying this one! It’s a delicious one, alright!
I’m obsessed with the pumpkin risotto. It’s so good!
You are not alone! It’s such a yummy recipe!
I love the flavors of this risotto. It was easier to make than I thought it would be! I’ll definitely be making this again
Right?! So simple and so delicious! Perfect for a weeknight meal!
love how creamy this risotto turns out!
I love risotto for it’s delicious simplicity. It is intimidating to many and looks impressive but it’s so easy! Plus, you can add so many flavours to it…like pumpkin! Thanks for this easy and delicious recipe.
Agreed! This recipe makes it incredibly simple to make too!