Creamy Pumpkin Risotto (Vegan)

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 pumpkin muffins, cake, and 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 brown rice risotto, veggie 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.

• Pumpkin puree: Make sure to use a can of plain pumpkin puree, not pumpkin pie filling (or make your own).

You can also use this method to make delicious vegan butternut squash risotto or rely on red kabocha squash, acorn squash, etc.

• Aromatics: This recipe for pumpkin risotto needs onion (yellow or white) and garlic for a flavorful base. Add flavor depth using roasted garlic instead (you’ll need more).
• Oil: Use any neutral cooking oil like vegetable oil, avocado oil, etc.
• Fresh sage: Pumpkin and sage risotto is super complementary.
• Vegetable broth: Use high-quality, rich vegetable broth – regular or reduced sodium. Stock cubes/pot + water also works (we used the latter). Make sure it’s warm.
• Rice: Traditionally, risotto is made with arborio rice or carnaroli rice, which are short grain, high-starch, and perfect for risotto.
• Plant-based milk: Use any unsweetened dairy-free milk. E.g., soy milk, oat milk, etc. Use canned coconut milk or a plant-based cream instead for the creamiest results.
• Seasonings: Add depth to the pumpkin sage risotto with a simple combination of:
  • Italian seasoning (or single herbs like rosemary, thyme, oregano, basil, etc.)
  • Paprika (regular or smoked)
  • Salt & black pepper (to add to taste. Use sea salt/ kosher salt, not table salt)

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 roasted cubed 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, crispy 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

• 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.

• 2) Once hot, add the onion and garlic and sauté until they lightly brown. Then, add the sage, Italian seasoning, and paprika. Stir.

• 3) Add the rice, mix well, and toast it until it starts to become translucent (about a minute).

• 4) Then, reduce the heat to medium-low and add the pumpkin puree and one cup of the (warm) veg broth.

• 5) 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.

• 6) 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

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 kale salad), shaved Brussels sprouts salad, etc.
• Garlic bread, focaccia, fluffy dinner rolls, or warm crusty bread
• Roasted vegetables – like broccoli, carrots, Brussels sprouts, green beans
• Lemon asparagus
• Sauteed spinach or kale
• Protein (like crispy tofu or chickpeas, tempeh, 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.

More Cozy Vegan Pumpkin Recipes

• Easy vegan pumpkin soup
• Pumpkin stuffed pasta shells
• One-pot pumpkin chili
• Pumpkin curry

You might also enjoy browsing through 24 easy vegan canned pumpkin recipes!

Photos by Alfonso Revilla