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+ servings

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!

Course Appetizer, Side Dish, Vegetables
Cuisine American, Italian
Keyword dairy free risotto, fall recipes, under 30 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Calories 253 kcal



  1. 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

  2. Add the remaining ingredients to the pot and stir everything well to combine

  3. 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

  4. 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

  5. Serve and enjoy!

Recipe 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. This recipe makes great leftovers and stores well in the fridge
  4. Be sure to stir the risotto frequently when cooking so that you don't toast the rice or burn the rice. 
Nutrition Facts
Vegan Pumpkin Risotto
Amount Per Serving
Calories 253 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g69%
Sodium 513mg22%
Potassium 224mg6%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 1813IU36%
Vitamin C 3mg4%
Calcium 15mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.