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vegan pumpkin risotto in black bowl topped with parsley and red pepper flakes
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5 from 6 votes

Vegan Pumpkin Risotto

Vegan Pumpkin Risotto is a warm and comforting autumn meal. With a rich and creamy texture it'a a savory traditional Italian dish.
Prep Time40 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: vegan pumpkin risotto
Servings: 8
Calories: 233kcal
Author: Alison Corey


  • 6 ¼ cups vegetable stock
  • 1 cup dry white wine
  • 1 cup yellow onion diced
  • 2 cloves garlic mined
  • 2 cups arborio rice
  • 15 oz pumpkin puree
  • 2 tbsp coconut cream
  • ¼ cup nutritional yeast
  • parsley for garnish
  • red pepper flakes for garnish


  • Add ¼ cup of vegetable stock to a large pot heated to medium-high. Add chopped onion. Sauté for about 5 minutes or until translucent. Add minced garlic and sauté an additional 1-2 minutes or until fragrant. Reduce heat to medium. Add arborio rice. Coat in onions and stock.
    saute onions in pan
  • Add dry white wine. Cook, stirring frequently until rice has absorbed the liquid. Heat stock in a separate saucepan on low heat. Add 3 cups of warm vegetable stock. There should be enough stock that it covers the rice completely. Continue cooking, stirring frequently until all liquid has been absorbed.
    arborio rice and stock in pot
  • Add 1 cup of stock. Stir frequently until the liquid has been absorbed. Add another cup of stock. Repeat the process, stirring frequently until liquid has been absorbed. Add an additional cup of stock, and repeat the process again. Cook the rice until it is al dente and most of the liquid has been absorbed.
    creamy arborio rice in pot
  • Add pumpkin purée. Stir to combine. Add coconut cream and nutritional yeast. Stir to combine. Remove from the heat. Serve topped with fresh herbs and optional red pepper flakes.
    vegan pumpkin risotto in pot



  • This recipe is best enjoyed fresh. If you have leftovers store in an airtight container in the refrigerator for up to 2 days. When ready to reheat add risotto and a bit of extra vegetable stock to bring back some of the creaminess.
  • Stir the rice often enough that it doesn't stick to the bottom of the pan, but not continuously.
  • Use warm stock.
  • Don't add all the stock all at once.


Calories: 233kcal | Carbohydrates: 49g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 739mg | Potassium: 216mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8664IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 3mg