Go Back
Bowl of Vegan Pumpkin Risotto. Garnished with a sprig of sage and chopped parsley.

Vegan Pumpkin Risotto

Our Vegan Pumpkin Risotto is perfect for family dinners or to impress guests at your next dinner party. Perfect for Fall and Winter cozy menus or for entertaining. It's a delectable creation that's both comforting and sophisticated. This creamy dish showcases the autumnal richness of pumpkin puree, complemented by aromatic sage and a touch of nutmeg. The velvety Arborio rice, stirred to perfection with nutritional yeast for a cheesy undertone, creates a luxurious texture and taste that's sure to please.
Servings 4
Print Recipe Pin Recipe
Total Time 30 minutes

Ingredients
  

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1 cup canned pumpkin puree
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup nutritional yeast (for cheesy flavor)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt and pepper, to taste
  • 2 tablespoons vegan butter or olive oil
  • chopped fresh parsley or sage leaves, for garnish (optional)

Instructions
 

  • Heat the vegetable broth in a saucepan, and add 1 tablespoon of lemon juice to it, and keep it warm over low heat.
  • In a large pan, melt the vegan butter or heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. About 3 minutes.
  • Add the minced garlic and continue sautéing for another 1-2 minutes until fragrant.
  • Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to lightly toast.
  • Add the pumpkin puree to the rice and stir to combine.
  • Sprinkle in the ground nutmeg, ground sage, black pepper, and nutritional yeast. Mix well.
  • Begin adding the warm vegetable broth to the rice mixture, one ladle (1/2 cup) at a time.
  • Stir continuously (do not let it to stick to the bottom) and allow the liquid to absorb before adding the next ladle of broth. Continue this process until the rice is creamy and cooked to al dente texture.
  • Taste the risotto and adjust the seasoning, adding salt if necessary.
  • Once the rice is cooked, remove the pan from heat. If needed, add a bit more warm broth to achieve the desired creaminess.
  • Serve the pumpkin risotto hot, garnished with chopped fresh parsley.