Pumpkin Risotto (Vegan, Gluten-Free)

overhead view of plated vegan pumpkin risotto with fork

5 from 3 reviews

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!




  1. 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.
  2. Now add the pumpkin puree and uncooked rice to the skillet and stir together to coat the rice.
  3. 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 1/2 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.)
  4. When adding the last 1/2 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.


  • 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.


Keywords: pumpkin risotto, vegan pumpkin risotto, healthy pumpkin risotto, dairy-free pumpkin risotto