You’re going to love this rich and creamy vegan pumpkin risotto! Creamy, rich, and perfectly seasonal, this autumnal meal is a keeper. Vegan, gluten-free, and made in under 30 minutes!
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It’s that time of the year for pumpkin, warm spices, and ultimate comfort food. Not only does cooler weather bring spicy and aromatic flavors, but it also brings hearty meals that are filling, perfect for the family, and wildly versatile.
Just like this AMAZING vegan pumpkin risotto.
This creamy vegan risotto is the definition of savory and simple. It is a quick and easy weeknight meal that can be made in a matter of minutes. Top this with your favorite vegan parmesan for the best vegan comfort meal you can find.
This recipe is fail-proof, kid-friendly, made in 30 minutes, vegan, and gluten free! Oh, and it’s perfect for whenever you’re craving those pumpkin flavors!
So what are you waiting for? Let’s get started!
Recommended Ingredients & Equipment
Made with pantry-friendly ingredients and a staple or two from the refrigerator, this pumpkin risotto is one of the easier recipes you’ll find. All the ingredients should be available at your local grocery store.
Here is everything you need.
Ingredient Notes
- Vegetable Broth – Choose your favorite storebought variety or make your own vegetable broth at home.
- Pumpkin Puree: I like to use canned pumpkin puree becase it makes things easier when we are short on time, but you can make your own puree, too. Don’t want to use pumpkin? Use butternut squash or sweet potatoes instead.
- Arborio Rice – Arborio rice is the best rice for this recipe but any short-grain rice will do.
- Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.
- Vegan Parmesan Cheese – I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan.
- Coconut Milk – If you don’t want any coconut flavor, feel free to substitute with your favorite unsweetened vegan creamer or non-dairy milk.
Recommended Equipment
For this recipe, you will need a large heavy-bottomed pan. You will also need a ladle, a chef’s knife, and basic kitchen utensils. (<<affiliate links)
Step-by-Step Instructions
Step One – Sauté the Onions and Garlic
First, heat the vegan butter in a large heavy-bottomed pan over medium heat. Once melted, sauté the onion for about 2-3 minutes until soft and translucent. Add the garlic and thyme and saute for another 60 seconds until deliciously fragrant.
Step Two – Add Remaining Ingredients
Add the rice and toast for 1 minute, stirring constantly. The rice will look shiny once coated with butter.
Stir in 1 cup of the vegetable broth, lemon juice, vegan cream, pumpkin puree, and salt. Once the rice has absorbed all the liquid, bring down the heat to medium-low.
Step Three – Cook the Rice
Using a ladle, scoop one ladle full of vegetable broth into the rice and stir until it has mostly evaporated. Continue doing this, one ladle at a time, until all the vegetable broth is used and the rice is thick and cooked. You may need to add 1 – 2 more ladles of hot water depending on how quickly the rice is cooked.
Pro Tip: As you add the broth, you’ll want to stir constantly to avoid the rice sticking to the bottom and burning as well as allowing you to get a consistent cook on the rice. This process takes between 20-30 minutes of constant stirring but the effort is so worth it.
Keep cooking until all the liquid has been absorbed and the rice is thick and creamy.
Serving and Storing
Serving – Top with vegan parmesan cheese and parsley to serve immediately. Risotto can be served alongside cauliflower steaks or with a fresh salad.
Storing – Leftover risotto should be stored in the refrigerator for up to 3 days. To reheat, gently reheat the risotto over the stovetop. You may need to add about ¼ cup of water as the risotto reheats for extra creaminess.
Tips and Tricks
- Use short grain rice such as arborio. This rice absorbs the liquids and gives you the classic risotto texture.
- Take your time. Risotto is made by the rice slowly absorbing the vegetable broth one ladle-full at a time. Cook over low heat, maintaining a slow simmer.
- While the rice absorbs the liquid, make sure to stir constantly to encourage an even cook and prevent burning.
- If the rice is still not rich and creamy after all the vegetable broth is used up, you may have cooked it down too quickly. Simply add 1 – 2 more ladles of hot water until you have the desired consistency.
- Don’t like pumpkin? Use butternut squash or sweet potatoes instead.
Frequently Asked Questions
Leftover pumpkin puree? No problem! You can use it up in a variety of different ways such as use it in pancakes, bread, other sauces, soups, and much more.
If your risotto rice is undercooked, you may have cooked out the liquid too fast. Lower the heat to a simmer and add an additional cup of hot water or vegetable broth until your rice is the desired consistency?
The coconut milk gives this vegan risotto a slight coconut flavor. If you don’t like that taste, simply swap it out for cashew cream or unsweetened vegan creamer.
More Vegan Risotto Recipes
- Creamy Vegetable Risotto
- Spring Risotto w/ Asparagus and Peas
- Vegan Cheesy Risotto
- Creamy Mushroom Risotto
Make sure to check out all my vegan side dishes for more inspiration!
Vegan Pumpkin Risotto
Ingredients
Pumpkin Risotto
- 1 ½ cup arborio rice
- 6 cups vegetable broth
- 1 cup pumpkin puree
- 2 tablespoons vegan butter
- ¼ cup coconut milk
- 1 tablespoon fresh thyme
- 1 medium white onion, diced
- 4 garlic cloves, minced
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 ½ teaspoon salt
Optional Toppings
- vegan parmesan
- fresh parsley
Instructions
- In a large pan/skillet, melt the butter over medium-high then sauté the onion for about 2-3 minutes until soft and translucent. Add the garlic and thyme and saute for another minute, until fragrant.
- Add the rice and toast for 1 minute, stirring constantly. The rice will look shiny once coated with butter.
- Stir in 1 cup of the vegetable broth, lemon juice, vegan cream, pumpkin puree, and salt. Once the rice has absorbed all the liquid, bring down the heat to medium-low. Using a ladle, scoop one ladle full of vegetable broth into the rice and stir until it has mostly evaporated, stirring constantly. Continue doing this, one ladle at a time, until all the vegetable broth is used and the rice is thick and cooked. This will take about 20-25 minutes until the rice will be creamy but have a slightly al dente texture.Note: You may need to add 1 – 2 more ladles of hot water depending on how quickly the rice is cooked.
- Top with some vegan parmesan cheese and/or parsley to serve serve.
Notes
- Use short grain rice such as arborio. This rice absorbs the liquids and gives you the classic risotto texture.
- Take your time. Risotto is made by the rice slowly absorbing the vegetable broth one ladle-full at a time. Cook over low heat, maintaining a slow simmer.
- While the rice absorbs the liquid, make sure to stir constantly to encourage an even cook and prevent burning.
- If the rice is still not rich and creamy after all the vegetable broth is used up, you may have cooked it down too quickly. Simply add 1 – 2 more ladles of hot water until you have the desired consistency.
Nutrition
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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