Simple Pumpkin Risotto
This creamy vegan pumpkin risotto is made in one pan with canned pumpkin, fresh sage, and Arborio rice. It's rich, dairy-free, and naturally gluten-free, for a fall dinner or holiday side!
Servings: 6 servings
Calories: 359kcal
Equipment
- Sauté Pan
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.
Video
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.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 64g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 597mg | Potassium: 278mg | Fiber: 5g | Sugar: 4g | Vitamin A: 11092IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 5mg
