This Vegan Pumpkin Risotto has the most incredible flavour. Rich and creamy with hints of pumpkin, cinnamon and sage you will love the cheesy flavour that the nutritional yeast gives it. This recipe is easy to make and is also gluten free and dairy free!
Vegan Pumpkin Risotto Recipe
Fall means comfort food! And nothing says comfort food like a giant bowl of creamy risotto. And it’s even better when that risotto includes pumpkin. It’s such a healthy vegetable with such a rich flavour. I cannot wait for you to try this recipe!
Why this is the best vegan pumpkin risotto:
- It’s so rich and creamy and has the most delicious flavour with hints of pumpkin, cinnamon and herbs. It makes the perfect plant based comfort food.
- It has a nice and cheesy texture from the addition of nutritional yeast, yet is completely dairy free.
- It’s really easy to make and makes great leftovers.
- It’s made with pantry staples like vegetable stock (or broth), canned pumpkin, onions and garlic, and canned coconut milk.
Key ingredients for this vegan pumpkin risotto:
- Arborio rice – short grain rice is key for making risotto!
- A white onion – to help give this risotto even more flavour
- Cooked pumpkin or squash (canned pureed pumpkin also works)
- Vegetable stock or vegetable broth
- Full fat coconut milk – Don’t try using light coconut milk, the taste won’t be as rich!
- Coconut oil – this is the brand I use and love – if you don’t have coconut oil you could easily use olive oil instead
- Nutritional yeast – this gives it the best cheese like taste!
- Sea salt, ground cinnamon, ground nutmeg and dried thyme
Tips for making this risotto:
- Not all types of rice work for risotto, but besides Arborio you can also use other Italian short-grain rice varieties like Carnaroli, Vialone, Nano, and Baldo. Just note that I have not tested this recipe with any other type of rice so you may need to adjust the cooking time if you try a different one.
- If you don’t tolerate coconut, I would use cashew milk instead
- This risotto makes great leftovers and keeps well in the fridge
- Feel free to add other vegetables such as cooked vegetables or spinach to this risotto to give it a different flavour
- Feel free to add a clove of crushed garlic to give this risotto even more flavour!
- Add a couple fresh sage leaves to this plant based risotto to pump up the flavour even more!
- If you don’t want to cook a pumpkin yourself, canned pumpkin puree works great for this recipe
- Be sure to stir the risotto frequently when cooking so that you don’t toast the rice or burn the rice!
Frequently asked questions:
The most common type of rice used is Arborio but you can also use other short grain rices including Carnaroli, Vialone, Nano, and Baldo. Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a thicker, more creamy risotto.
Yes! I have tried this recipe with homemade cooked pumpkin and canned pumpkin puree and both work really well.
Other delicious recipes you will love:
- Chicken and Leek Risotto
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin and Sweet Potato Soup
- Paleo Pumpkin Chocolate Muffins
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Vegan Pumpkin Risotto
This vegan pumpkin risotto is so rich and creamy! You will love its delicious flavour and how easy it is to make! It's also gluten free and dairy free!
Ingredients
- 2 tbsp coconut oil (or sub with olive oil)
- 1/2 onion, finely chopped
- 1 cup arborio rice
- 2 cups vegetable broth or vegetable stock
- 1 cup full fat coconut milk
- 1 cup cooked pumpkin puree or squash puree
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt (or more to taste)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
Instructions
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Add the coconut oil to a large pot on medium hight heat and let it melt. Once melted add the chopped onion and cook for ~5 minutes, until it is transluscent
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Add the remaining ingredients to the pot and stir everything well to combine
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Reduce the heat and allow the ingredients to simmer for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot, until it has the consistency that you like
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Turn off the heat and place the lid on the pot. Let it stand for 5 minutes to allow the rice to soften even more
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Serve and enjoy!
Recipe Notes
- Be sure to use full fat coconut milk and not light coconut milk for this recipe
- If you don’t tolerate coconut I recommend using cashew milk insteadÂ
- This recipe makes great leftovers and stores well in the fridge
- Be sure to stir the risotto frequently when cooking so that you don’t toast the rice or burn the rice.Â
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