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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 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 8
Calories: 233kcal
Author: Alison Corey

Ingredients

  • 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 tablespoon coconut cream
  • ¼ cup nutritional yeast
  • parsley for garnish
  • red pepper flakes for garnish

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Notes

Tips for Making Vegan Pumpkin Risotto
  • Stir the rice often enough that it doesn't stick to the bottom of the pan, but not continuously as this adds air and makes it sticky rather than creamy.
  • Use warm stock, not cold, when adding to the rice. Adding cold stock brings down the temperature of the rice. Using warm stock keeps everything at the same temperature and ensures an even cook.
  • Don't add all the stock all at once. Adding the stock a little at a time helps to create that creamy starchy texture.
  • Don't overcook the rice. Similar to pasta you want your rice to be al dente.
  • Use a pot that is the same size as your burner because if your pot is too large the rice will not cook evenly.
  • Cook the rice at medium heat. Not too hot and not too cold.
  • Add the pumpkin, coconut cream, and nutritional yeast at the end of the cooking process once the rice is al dente. Then remove from heat so that the rice does not continue to simmer.
  • 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.

Nutrition

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