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This one-pot creamy pumpkin risotto is creamy, comforting, cozy, satisfying, and perfect for entertaining this fall! A naturally vegan, gluten-free meal, perfect for weeknights or the Holidays!
Velvety Rich and Creamy Pumpkin Risotto (Vegan)
This year, our pumpkin obsession has reached new heights, and we’ve whipped up batch upon batch of cozy vegan pumpkin chocolate chip muffins, vegan pumpkin cake, pumpkin gnocchi, and pumpkin pasta bake. However, if you’re looking for a vegan pumpkin recipe perfect for impressing a crowd, you have to try this comforting yet ‘fancy’ creamy pumpkin risotto recipe!
Risotto is a traditional Italian dish that cooks short-grain arborio rice in broth, slowly but surely, until it’s ultra smooth and creamy. This time around, we’re celebrating fall flavors by adding pumpkin and fresh sage to this healthy yet satisfying vegan pumpkin risotto.
While risotto has a bit of a (somewhat undeserved) reputation for being tricky to prepare, it actually isn’t – it just requires a little patience. When making this easy pumpkin risotto broth is added to the rice, one cup at a time, stirring constantly between each addition until it’s fully absorbed before moving to the next cup. Plus, we’ve used canned pumpkin puree to cut down on a heap of prep time and effort.
Once ready, the rice has softened and released its starches to transform the dish into a super creamy vegan risotto ready to wow friends and family as a weeknight dinner, on date nights, or part of your holiday meal. It’s cozy, creamy, rich, and super satisfying.
Best of all, you can adapt the recipe in several ways and jazz it up with all your favorite toppings! Looking for even more vegan risotto inspiration? Check out our creamy brown rice risotto, veggie vegan risotto, or even a slow cooker risotto with kale.
The Ingredients and Substitutes
You only need 10 ingredients (plus salt and pepper) to infuse this recipe for pumpkin risotto with plenty of cozy fall flavor and a delicious rich creaminess.
What Could I Add to Pumpkin Risotto?
- Other seasonings: There are several simple ways to build upon the flavor.
- Nutmeg (just a little to deepen the pumpkin flavor)Red pepper flakes/ cayenne pepper (for a little – or a lot – of heat)
- Nutritional yeast (for an umami-rich, nutty, ‘cheesy’ flavor)
- White miso paste: Add 1-2 tbsp for heaps of umami depth.
- Pumpkin: Add more flavor by making roasted pumpkin risotto with air fryer pumpkin to garnish the risotto.
- Lemon juice/balsamic: To add acidity, balance sweetness, and brighten the overall flavor.
- Maple syrup: Just a little to enhance the pumpkin’s sweetness.
- To garnish: There are several delicious options to make this vegan risotto your own with your choice of garnish. E.g., pan-fried crispy sage, parsley, roasted pumpkin seeds, vegan feta cheese, dried cranberries or pomegranate seeds, toasted breadcrumbs, vegan bacon bits, air fryer chickpeas, balsamic vinegar, pepper, etc.
Flavor Variations
- Mushroom and pumpkin risotto: Pumpkin sweetness perfectly complements savory, umami-rich mushrooms. Simply sauté mushrooms (like cremini, shiitake, porcini) with vegan butter and garlic, then stir half into the risotto and half to top it.
- Spinach and pumpkin risotto: Add several handfuls (about 100g) at the end to wilt before serving. Great for adding tons of extra nutrients. Optionally add peas, too.
- Leek and pumpkin risotto: Replace the onion with leek for a sweeter flavor and optionally garnish with caramelized leek.
How to Make Vegan Pumpkin Risotto
Step 1: First, peel and finely dice the onion, thinly slice the garlic, and mince the fresh sage. Meanwhile, preheat a large, heavy-based, lidded pan over medium heat with the oil.
Step 2: Once hot, add the onion and garlic and sauté until they lightly brown. Then, add the sage, Italian seasoning, and paprika. Stir.
Step 3: Add the rice, mix well, and toast it until it starts to become translucent (about a minute).
Step 4: Then, reduce the heat to medium-low and add the pumpkin puree and one cup of the (warm) veg broth. Stir constantly until the mixture thickens and most broth is absorbed into the rice. Then repeat, one cup of broth at a time, until you’ve used all the broth and the rice is cooked.
This process will take around 20-30 minutes, continuously stirring. If you think your rice has reached ‘al dente’ stage before using all the broth, don’t use it all.
Step 5: Finally, season the pumpkin sage risotto with salt and pepper (to taste), add the plant-based milk, and stir. Then, enjoy!
Also, taste and adjust any other seasonings (like the paprika/herbs) before serving.
Pro Recipe Tips
- Don’t rinse the rice: It’s the starch on the rice that helps to transform it into a super creamy vegan risotto.
- Use warm stock: This is important for cooking vegan squash risotto evenly and not slowing the process every time you add more broth.
- Be patient: While making this vegan pumpkin risotto recipe isn’t complicated, it requires patience and babysitting. Add the stock a little at a time and leave it to almost entirely soak up before adding the next bit.
- Stir continuously: It’s a little tedious, but homemade risotto benefits from a constant gentle stirring to release the starches and make it creamy.
- To use homemade pumpkin puree: You’ll need about 1 ½ cups of puree – make sure it’s nice and smooth.
FAQs
Short-grain rice is starchier and produces the correct texture for the best risotto with pumpkin. While it’s technically possible to use long-grain rice, it won’t be as creamy and risotto-like, so we don’t recommend it. Plus, longer-grain rice will probably require more liquid/ cooking time.
Absolutely – either roast it to mash OR dice it and pan-fry until tender, then mash. You’ll need 1 ½ cups of mash to replace a can of pumpkin puree.
There are a couple of main things to look out for in perfectly cooked vegan pumpkin risotto.
1. First, the rice should be creamy with just a little bite (aka ‘al dente’). Generally, it will take at least 20 minutes to properly cook.
2. It should be super velvety and creamy but not overly loose. Run a wooden spoon across the bottom of the pan. It should take several seconds to fill in again.
Serving Suggestions
Vegan pumpkin risotto is a super cozy, comforting, and crowd-pleasing addition to your dinner table – whether as a hearty main or smaller side alongside:
- A leafy green salad (like strawberry kale salad), shaved Brussels sprouts salad, etc.
- Garlic bread, vegan focaccia bread, easy vegan dinner rolls, or easy no knead bread
- Roasted vegetables – like simple curry roasted broccoli, carrots, roasted Brussels sprouts with cranberries, green beans
- Sauteed asparagus with lemon and garlic
- Sauteed spinach or kale
- Protein (like quick crispy pan fried tofu or air fryer chickpeas, tempeh, vegan sausage, etc.)
Storage Instructions
This pumpkin risotto is best served fresh. However, you can leave any leftovers to cool and store them in an airtight container in the refrigerator for 4-5 days.
You can also freeze the vegan risotto for 1-2 months, though the rice will be softer upon thawing.
Reheat the risotto over low heat on the stovetop, adding more vegetable broth to loosen the consistency.
Simple Pumpkin Risotto
Video
Equipment
Ingredients
- 5 vegetable bouillon cubes
- 7 cups of water, divided
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 6 cloves of garlic, thinly sliced
- 2 tablespoons of fresh sage, sliced
- 1 tablespoon of Italian seasoning
- 1 teaspoon of paprika
- 2 cups of Arborio rice
- 1 (15-ounce) can of pumpkin puree
- Salt and black pepper to taste
- ¼ cup of plant-based milk
Instructions
- Dissolve all the bouillon cubes in 2 cups of water and set aside.
- In a large pan with a lid, heat the oil over medium heat.
- Add the onion and garlic, mix well, and cook until they start to lightly brown.
- Add the sage, Italian seasoning, and paprika. Mix well and add the rice. Mix well and cook the rice until it starts to get a bit translucent.
- Reduce the heat to medium low and add the pumpkin puree and one cup of water. Constantly stirring to avoid burning, cook until it thickens and most of the water is absorbed by the rice. Add one cup of water and repeat the process until you have used up all the water and the rice is fully cooked. This process takes about 30 minutes, continuously stirring.
- Season with salt and pepper, add the plant-based milk and stir. Taste and adjust any seasoning. Serve immediately.
Notes
- Don’t rinse the rice: It’s the starch on the rice that helps to transform it into a super creamy vegan risotto.
- Use warm stock: This is important for cooking vegan squash risotto evenly and not slowing the process every time you add more broth.
- Be patient: While making this vegan pumpkin risotto recipe isn’t complicated, it requires patience and babysitting. Add the stock a little at a time and leave it to almost entirely soak up before adding the next bit.
- Stir continuously: It’s a little tedious, but homemade risotto benefits from a constant gentle stirring to release the starches and make it creamy.
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!