Easy and creamy Vegan Pumpkin Risotto that's a healthy and comforting meal for the fall and winter seasons! This recipe is gluten-free, dairy-free, and allergy-free. A classic Italian rice recipe, full of cozy flavors, that's only 7 ingredients and made in 20 minutes, all in one pan! This simple and quick dish is perfect as a light dinner or veggie-packed side dish!
The creamiest vegan risotto without the cream! No need for heavy cheese and dairy in this healthy pumpkin risotto recipe. Pumpkin acts as a perfect ultra-creamy smooth base for the rice to practically disappear in! Thick and hearty, but light and healthy. It's your perfect solution for serving up some healthy comfort food this fall and winter! Don't worry, it's also beyond easy to make and ready in 20 minutes! What more could you ask for?
What Is Pumpkin Risotto?
Classic Italian risotto made without dairy or alcohol! Packed with smooth and creamy pumpkin puree for the ultimate satisfying autumn meal! Risotto is essentially slow-cooked rice and becomes creamy and thick due to the Arborio short-grain rice that releases its starch and absorbs the broth it's slow-cooked in. The rice absorbs all the liquid and plumps up, creating this thick, ooey, gooey, creamy sauce and texture. The rice becomes super soft and almost disappears! The pumpkin puree replaces all the dairy in the dish and adds so much flavor and nutrition while keeping the dish from clumping up too much!
Why You'll Love This Vegan Pumpkin Risotto
This recipe isn't just a healthier version of risotto, but it's packed with vitamins, minerals, and antioxidants from real pumpkin! This risotto is:
- Gluten-Free
- Vegan & Vegetarian
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
- Sugar-Free
- Kid-Friendly
- Healthy & Vegetable-Packed
- Easy & Quick Light Dinner or Side Dish
Ingredients To Use
- Arborio Rice: This short-grain Italian rice is key for a perfect risotto! This short, round, and chubby rice has a high starch content that slowly gets released during the cooking process, allowing the grains to plump up, absorb the cooking liquid and become super creamy. You won't typically eat Arborio rice on its own, that's why it's perfect for creamy recipes like risotto and rice pudding!
- Vegetable Broth: By using all vegetable broth as your cooking liquid, you keep this risotto vegetarian and alcohol-free. No wine is needed so it's perfectly kid-friendly (and budget-friendly too!) Choose a low-sodium or no-salt-added broth so you have more control over the sodium content and you can salt your dish to taste!
- Pure Pumpkin Puree: You can't have PUMPKIN risotto without the pumpkin! You can use homemade puree or just a can of 100% pure pumpkin for this recipe! (Make sure you don't accidentally grab pumpkin pie filling! This is a savory sugar-free dish!) The pumpkin adds, extra creaminess, flavor, nutrition, and that beautiful orange color to the rice!
- Onion + Garlic + Olive Oil: Some simple onion and garlic sauteed with a splash of olive oil will add so much flavor to this easy risotto!
- Nutritional Yeast + Seasonings: For cheesiness, nuttiness, and umami, nutritional yeast is a must! The nutritional yeast and pumpkin add a perfect natural vegan cheese flavor. You can finish flavoring this risotto with some black pepper, dried savory herbs like thyme, sage, and rosemary!
What Rice Should I Use For Risotto?
Arborio rice is the best rice to use for risotto, but you can also use other high-starch short-grain varieties like Carnaroli, Vialone Nano. These all are round and plump, giving the risotto a nice texture and chew!
What Type of Pumpkin is Best?
Since this risotto is made in 20 minutes, you'll want a pre-made pumpkin puree. That's why a can of 100% pure pumpkin is the easiest and quickest option. You can also use homemade pumpkin puree if you have some canned or on hand. Other options with a similar taste to pumpkin include butternut squash, buttercup squash, red kuri, and kabocha.
What Herbs Go Well with Pumpkin?
Savory, seasonal, warming herbs like thyme, sage, and rosemary are perfect for this pumpkin risotto! All the aromas of Thanksgiving and cozy autumn comfort food!
How To Make Pumpkin Risotto
One pan, 20 minutes, you can do it!
- Saute the onion and garlic with a touch of olive oil.
- Add and mix together the uncooked rice and pumpkin.
- Begin adding in the vegetable broth, half a cup at a time.
- Continue simmering until all the broth is used up and the rice is plump and cooked through.
- When adding the last half cup, add in the nutritional yeast and seasonings.
- Mix everything together until your pumpkin risotto is thick, creamy, and all the broth is absorbed.
Additional Tips
- If you want a less thick risotto, add more broth and remove the pan from the heat before it is all absorbed. Note that this risotto will thicken further as it sits.
- Adjust the amount of nutritional yeast and seasonings to taste. You can even leave out the nooch entirely if you're not feeling "cheesy".
- If you want this recipe to be oil-free, you can dry saute the onion and garlic. As the onion sweats in the hot pan, it releases natural moisture anyway.
- Make sure to stir your risotto frequently so it does not get stuck to the bottom of your pot or pan.
How To Store Leftovers
You can store leftover risotto in an airtight container for 5-6 days in the fridge. Reheat the risotto in a pot on the stove with an extra splash of broth to get things moving. Heat just enough to warm through. You can even repurpose your leftovers in dishes like stuffed peppers, burritos, patties or burgers, even arancini!
Can Your Freeze Risotto?
If you want to freeze leftover pumpkin risotto you can put the cooked and cooled risotto in a ziplock bag. Press it flat and freeze solid. Frozen risotto is best used within 6 months of freezing. You can thaw it in the fridge overnight and reheat it on the stove as instructed above.
What To Serve With Risotto?
You can serve risotto as an entree or as a side dish! It serves about 4 as a main and 6 as a side. If you're serving it as an entree, pair it with a grilled protein on top, a small side salad, or green veggies. As a side dish, risotto goes well with chicken, fish, or a cozy lentil loaf!
More Vegan Rice Recipes:
- Beetroot Risotto
- Carrot Risotto
- Spanish Vegan Paella
- Lemon Chickpea & Rice Casserole
- Vegan Dirty Rice
- One-Pot Red Beans & Rice
Pumpkin Risotto (Vegan, Gluten-Free)
Easy and creamy Vegan Pumpkin Risotto that's a healthy and comforting meal for the fall and winter seasons! This recipe is gluten-free, dairy-free, and allergy-free. A classic Italian rice recipe, full of cozy flavors, that's only 7 ingredients and made in 20 minutes, all in one pan! This simple and quick dish is perfect as a light dinner or veggie-packed side dish!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 4-6 Servings 1x
- Category: Main, Side
- Method: Stove Top
- Cuisine: Italian
Ingredients
- ½ Cup Chopped Onion
- 1 Tsp Minced Garlic
- 1 TB Extra Virgin Olive Oil
- 1 Cup Pure Pumpkin Puree
- 1 Cup Arborio Rice
- 3 Cups Low-Sodium Vegetable Broth (divided into ½ cups)
- 1 to 2 TB Nutritional Yeast (to taste)
- 1 Tsp each Dried Crushed Rosemary, Dried Thyme, Ground Sage (to taste)
- ¼ to ½ Tsp Black Pepper (to taste)
Instructions
- Heat the olive oil in a skillet or pot, over medium-high heat on the stove, and add the chopped onion and garlic. Saute for about 3 minutes.
- Now add the pumpkin puree and uncooked rice to the skillet and stir together to coat the rice.
- Reduce the heat to low and start adding the broth, ½ cup at a time. Stir frequently to avoid the rice from sticking to the bottom of the pan. Once the rice has absorbed most of the liquid, add the next ½ cup and repeat until all the broth is used up. (You'll know it's time to add the next ½ cup when the risotto begins to bubble, like cooking pancakes.)
- When adding the last ½ cup of broth, stir in the dried herbs, pepper, and nutritional yeast. Stir together the risotto until it's reached your desired consistency, then remove the skillet from the heat and serve.
Notes
- You can adjust the herbs, seasonings, and nutritional yeast to taste.
- For a runner risotto, add extra vegetable broth and remove the risotto from the heat before it is all absorbed.
- Leftover risotto can be stored in the fridge for 5-6 days. Reheat on the stove with an extra splash of broth to loosen the risotto back up.
- Freeze extra risotto flat in a ziplock bag for up to 6 months. Thaw in the fridge and reheat as instructed above.
Nutrition
- Serving Size: 1 Serving
Keywords: pumpkin risotto, vegan pumpkin risotto, healthy pumpkin risotto, dairy-free pumpkin risotto
When pumpkin season rolls around and the craving for comfort food comes calling, you know what to do. This creamy vegan pumpkin risotto will be your go-to dish all season long!
So tell me:
+ What's your favorite savory pumpkin dish? Pasta is always a good idea...or maybe soup?
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Donna
Pinned I have never tried to make risotto so thanks for sharing a delicious looking recipe.
★★★★★
Rebecca Pytell
Very easy to make!
Liz
This sounds like a great fall recipe!
★★★★★
Rebecca Pytell
Of course!
Larch
This looks so tasty and perfect for the autumn! I will be making this tonight!
★★★★★
Rebecca Pytell
Let us know what you think!
Courtney
This looks so delicious! I will definitely be adding this to our menu next week.
Rebecca Pytell
You'll certainly enjoy!
Karen
This looks so good! Risotto is one of my all-time favorite dishes. I've never thought of making a pumpkin version.
Rebecca Pytell
Such a comforting meal!