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!
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 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 makes the perfect plant based comfort food.
- This dairy free pumpkin risotto 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.
- This risotto is made in one pot so the clean up is so easy and simple.
- This vegan risotto with pumpkin is made with pantry staples like vegetable stock (or broth), canned pumpkin, onions and garlic, and canned coconut milk.
Key ingredients and substitutions:
- 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 dose.
- White onion - to help give this 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. Cooked squash would also work to make this into vegan squash risotto.
- Vegetable stock or vegetable broth - this helps add so much flavour to this easy, healthy risotto.
- Full fat coconut milk - Don't try using light coconut milk, the taste won't be as rich!
- Nutritional yeast - this gives it the best cheese like taste!
- Add some fresh sage to make this into vegan pumpkin sage risotto.
- Instead of coconut milk you can use cashew milk.
How to make this recipe:
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 and cook for approximately 5 minutes, until it is translucent.
Next, add the remaining ingredients to the pot and stir everything well to combine.
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.
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!
- 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 want to cook a pumpkin yourself, canned pumpkin puree works great for this recipe.
- 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 store:
Store any leftover risotto in the fridge in an airtight container for up to 5 days.
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 and both work 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
- Roasted red pepper and squash soup
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!
Vegan Pumpkin Risotto
- 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
- 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!
- 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 instead.
- This recipe makes great leftovers and stores well in the fridge for up to 5v days.
- Be sure to stir the risotto frequently when cooking so that you don't toast the rice or burn the rice.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and the serving size.
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