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    Home » Recipes » Side Dish

    The Best Vegan Pumpkin Risotto

    Modified: Oct 27, 2024 • Published: Sep 3, 2022 by Dr. Erin Carter • This post may contain affiliate links • 6 Comments

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    This is the best vegan pumpkin risotto recipe. 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.

    A bowl of vegan pumpkin risotto with a spoon in it and garnished with fresh parsley.

    Fall means it's time for all the pumpkin recipes like pumpkin Rice Krispie squares, healthy pumpkin mousse, and giant bowls of creamy risotto. I cannot wait for you to try this recipe!

    Table of Contents
    • Why you will love this recipe:
    • Ingredients and substitutions:
    • Recipe variations and add ins:
    • How to make vegan pumpkin risotto:
    • Top tips: 
    • How to serve:
    • Vegan pumpkin risotto FAQs:
    • Other vegan recipes you will love:
    • Recipe

    Why you will love this recipe:

    • This vegetarian pumpkin risotto is so rich and creamy and has the most delicious flavour with hints of pumpkin, cinnamon and herbs.
    • It's really easy to make and this vegan pumpkin risotto is made in one pot so the clean up is so simple!
    • This dairy free pumpkin risotto has a nice cheesy texture and flavour from the addition of nutritional yeast, yet is completely dairy free and cheese free.
    • It stores well and makes great leftovers so it's a great option for meal prep.
    • This vegan pumpkin risotto is made with no cream, no wine, and no butter.
    • Besides being dairy free and vegan this risotto recipe is also gluten free and plant based. It's the best healthy comfort food!

    If you are looking for more delicious vegan fall recipes you need to try my healthy turnip and apple casserole and vegan apple pie bars.

    Ingredients and substitutions:

    The ingredients needed to make pumpkin risotto separated into bowls including white rice, broth, pumpkin puree, spices and oil.
    • Arborio rice - short grain rice is key for making risotto. Longer grain rice doesn't absorb the liquid as well so it doesn't get as soft and creamy as arborio rice does. 
    • Avocado oil or coconut oil - either of these fats can be used to sauté the onion. You could also swap this for a vegan butter or olive oil.
    • White onion - to help give this vegan pumpkin risotto even more flavour. You can swap this for any type of onion that you like including a yellow onion or sweet onion. 
    • Pumpkin puree - you can either cook your own pumpkin and make pumpkin puree, or you can use canned pumpkin puree.
    • Vegetable stock or vegetable broth - this helps add so much flavour to this easy, healthy risotto. 
    • Coconut milk - I recommend using full fat coconut milk rather than light coconut milk as it won't turn out as rich and creamy if you try and use light coconut milk (since it contains more water).
    • Nutritional yeast - this gives it the best cheese like taste!
    • Seasonings: salt, cinnamon, nutmeg, and thyme combine to give this plant based risotto the best flavour.

    Recipe variations and add ins:

    • Add some fresh sage to make this into vegan pumpkin sage risotto.
    • Add cooked mushrooms to turn it into mushroom risotto.
    • Instead of coconut milk you can use unsweetened cashew milk.
    • Instead of pumpkin you could make this risotto with cooked butternut squash to make vegan squash risotto.
    • Add a bit of crushed garlic for even more flavour!

    How to make vegan pumpkin risotto:

    Chopped onions cooking in a pot on the stovetop.
    1. Step 1: First, add the coconut oil to a large pot on medium hight heat and let it melt. Once the oil is melted add the chopped onion to the pot and cook for approximately 5 minutes, until it is translucent. 
    A pot on the stovetop with coconut milk, white rice, pumpkin puree and nutritional yeast in it.
    1. Step 2: Next, add the remaining ingredients to the pot and stir everything well to combine.
    A pot on the stovetop with an orange liquid simmering in it.
    1. Step 3: Then 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 prefer.
    A pot on a stovetop with a lid on the pot.
    1. Step 4: Now 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. Then serve and enjoy!

    Top tips: 

    • 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.
    • I don't recommend using brown rice to make this risotto.
    • Be sure to stir the risotto frequently when cooking so that you don't toast the rice or burn the rice!

    How to serve:

    This risotto is best served when it's warm. It can be served as a side dish with many different main dishes and is great to serve at Thanksgiving, but you could also turn it into a complete meal by adding protein to this dish such as tofu, beans, cooked chicken, turkey or beef. To give it an even cheesier taste you can top it with vegan parmesan before serving.

    A large bowl of pumpkin risotto garnished with fresh parsley and a blue hand towel beside it.

    Vegan pumpkin risotto FAQs:

    What types of rice can you use to make risotto?

    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.

    Can I use canned pumpkin for this recipe?

    Yes! I have tried this recipe with homemade cooked pumpkin and canned and both work well.

    Is this recipe paleo?

    No it is not. Grains are not allowed on a paleo diet and rice is a type of grain.

    How should I store this risotto?

    Store any leftover vegan pumpkin risotto in the fridge in an airtight container for up to 5 days. This risotto also freezes really well in a freezer safe container for up to 3 months.

    Other vegan recipes you will love:

    • A paleo pumpkin chocolate chip cookie on a baking sheet with sea salt on top of it.
      Paleo Pumpkin Chocolate Chip Cookies (gluten-free)
    • A bowl of pumpkin and sweet potato soup topped with chopped cilantro and pumpkin seeds.
      Pumpkin and Sweet Potato Soup
    • A paleo apple pie bar with a bite out of it and pieces of cooked apples beside it.
      Healthy Apple Pie Bars (gluten-free, vegan & paleo)
    • A pan filled with cooked dairy free scalloped potatoes garnished with fresh thyme.
      Dairy-Free Scalloped Potatoes (gluten-free, vegan & paleo)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    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!
    4.85 from 32 votes
    Print Pin Rate
    Course: Appetizer, Side Dish, Vegetables
    Cuisine: American, Italian
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 253kcal
    Author: Dr. Erin Carter

    Equipment

    • Large pot or stockpot

    Ingredients

    • 2 tablespoon 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 teaspoon sea salt (or more to taste)
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon dried thyme

    Instructions

    • 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 translucent.
    • Add the remaining ingredients to the pot and stir everything well to combine.
    • 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.
    • 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.
    • Serve and enjoy!

    Notes

    1. Be sure to use full fat coconut milk and not light coconut milk for this recipe.
    2. If you don't tolerate coconut I recommend using cashew milk instead. 
    3. Nutritional values are an estimate and will vary depending on the exact ingredients used and the serving size. 

    Nutrition

    Calories: 253kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Sodium: 513mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1813IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Kate

      July 10, 2025 at 4:11 am

      I was hunting down a vegan pumpkin risotto recipe that didn't have white wine in the ingredients list (because I was out and feeling too lazy and hungry to walk to the shops) and boy am I glad I found this one. This *really* is the best vegan pumpkin risotto recipe! I made it tonight and am so stoked with how it turned out. It's definitely going into regular rotation. Thank you!5 stars

      Reply
      • Dr. Erin Carter

        July 10, 2025 at 9:31 am

        Yay! I am so glad you liked it! Thanks for commenting.

        Reply
    2. Christine M Wawro

      September 26, 2024 at 7:01 am

      This was so easy to make and absolutely delicious!! I brought it to a potluck dinner and EVERYONE loved it and requested the recipe!!5 stars

      Reply
      • Dr. Erin Carter

        October 20, 2024 at 8:29 am

        Oh I am so happy to hear that! Thanks so much for letting me know!

        Reply
      • Laura

        February 16, 2025 at 8:34 pm

        This was absolutely delicious! It was quick and easy to put together. I will make this again 5 stars

        Reply
        • Dr. Erin Carter

          April 12, 2025 at 8:40 am

          So glad you liked it!!!

          Reply

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    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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