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!
Servings: 6
Calories: 253kcal
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.
- 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.
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