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 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:
- 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:
- 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:
- 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.
- Step 2: Next, add the remaining ingredients to the pot and stir everything well to combine.
- 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.
- 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.
Vegan pumpkin risotto FAQs:
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.
No it is not. Grains are not allowed on a paleo diet and rice is a type of grain.
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:
Recipe
Vegan Pumpkin Risotto
Equipment
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
- 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.
- Nutritional values are an estimate and will vary depending on the exact ingredients used and the serving size.
Kate
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!
Dr. Erin Carter
Yay! I am so glad you liked it! Thanks for commenting.
Christine M Wawro
This was so easy to make and absolutely delicious!! I brought it to a potluck dinner and EVERYONE loved it and requested the recipe!!
Dr. Erin Carter
Oh I am so happy to hear that! Thanks so much for letting me know!
Laura
This was absolutely delicious! It was quick and easy to put together. I will make this again
Dr. Erin Carter
So glad you liked it!!!