Simple Pumpkin Risotto
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!
Servings: 3 servings
Calories: 716kcal
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.
Video
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.
Nutrition
Calories: 716kcal | Carbohydrates: 127g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1201mg | Potassium: 544mg | Fiber: 10g | Sugar: 7g | Vitamin A: 22418IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 9mg