If you’re looking for a cozy, comforting dish that brings the best of fall flavors to your table, this Vegan Pumpkin Risotto Recipe is an absolute must-try. Creamy, savory, and subtly spiced, it combines the rich sweetness of pumpkin with tender arborio rice, creating a dish that’s both hearty and elegant. Whether you’re a longtime vegan or just want to explore new plant-based meals, this recipe is guaranteed to become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this Vegan Pumpkin Risotto Recipe lies in the simplicity and quality of its ingredients. Each component plays a vital role, from the luscious coconut milk that adds creaminess to the touch of warming spices that elevate the dish’s character and depth.
- 2 tbsp coconut oil: For a rich, tropical undertone and smooth texture; olive oil works well too if preferred.
- 1/2 onion, finely chopped: Adds a subtle sweetness and fragrant base to the risotto.
- 1 cup arborio rice: The star of risotto, its starch releases to create that signature creamy texture.
- 2 cups vegetable broth or vegetable stock: Infuses the rice with savory flavor as it cooks.
- 1 cup full fat coconut milk: Boosts creaminess without dairy, keeping the risotto luxuriously smooth.
- 1 cup cooked pumpkin puree or squash puree: Brings natural sweetness and vibrant color to the dish.
- 1/4 cup nutritional yeast: Adds a cheesy, umami depth that pumps up the flavor profile.
- 1/2 tsp sea salt: Enhances all the flavors; adjust to your taste for the perfect balance.
- 1/2 tsp ground cinnamon: A warm spice note that complements the pumpkin beautifully.
- 1/4 tsp ground nutmeg: Adds a subtle hint of earthiness and warmth.
- 1/4 tsp dried thyme: Gives a gentle herbal touch that brightens the richness.
How to Make Vegan Pumpkin Risotto Recipe
Step 1: Sauté the onion
Start by gently melting the coconut oil in a large pot over medium heat. Once the oil is shimmering, add your finely chopped onion. Cook for about five minutes until translucent and fragrant, releasing its natural sweetness. This step creates a flavorful foundation for your Vegan Pumpkin Risotto Recipe that’s absolutely essential.
Step 2: Combine the ingredients
Next, add the arborio rice, vegetable broth, coconut milk, pumpkin puree, nutritional yeast, salt, cinnamon, nutmeg, and thyme to the pot. Stir everything together thoroughly to ensure all the flavors meld nicely from the very beginning. This is where your risotto starts to come alive with that irresistible balance of creaminess and spice.
Step 3: Simmer to perfection
Turn down the heat to a gentle simmer. Let your risotto cook for about 15 to 20 minutes, stirring frequently. This crucial stirring prevents the rice from sticking and helps coax out the starch that makes this dish so creamy. Keep an eye on the texture; you want the rice tender but with a slight bite to avoid it turning mushy.
Step 4: Let it rest
Turn off the heat and pop a lid on the pot. Let your risotto stand for five minutes so the residual steam can soften the rice a bit more and allow the flavors to fully develop. This little pause takes your Vegan Pumpkin Risotto Recipe from good to absolutely outstanding.
Step 5: Serve and enjoy!
After the rest period, give your risotto a final gentle stir and it’s ready to be plated. Serve immediately to enjoy the creamy, cozy goodness at its best.
How to Serve Vegan Pumpkin Risotto Recipe
Garnishes
Garnishing this Vegan Pumpkin Risotto Recipe is where you can get playful. A sprinkle of fresh chopped parsley or sage adds a lovely bright contrast to the creamy texture. Toasted pumpkin seeds lend a satisfying crunch and nuttiness, while a drizzle of extra virgin olive oil or a few grinds of black pepper can elevate the dish’s final presentation and flavor.
Side Dishes
This risotto shines as a standalone meal but pairs wonderfully with light, crisp sides. Consider a fresh arugula salad with a lemon vinaigrette to cut through the richness or some roasted seasonal vegetables for an added depth of flavor and texture. For a heartier meal, a side of garlic sautéed greens like kale or Swiss chard complements the cozy pumpkin perfectly.
Creative Ways to Present
For a festive touch, serve the Vegan Pumpkin Risotto Recipe in small bowls made from hollowed-out mini pumpkins—that makes every bite feel extra special and autumnal. Alternatively, sprinkle with toasted pepitas and pomegranate seeds for a colorful and texturally exciting presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Pumpkin Risotto Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making day two just as delicious if not better. When storing, try to press a piece of plastic wrap directly onto the surface of the risotto to minimize drying out.
Freezing
If you want to save time later, you can freeze this risotto in portion-sized freezer-safe containers. Keep in mind that the texture may slightly change after freezing due to the rice absorbing the liquids differently, but the flavorful comfort will remain intact. Defrost overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your leftovers, gently reheat the risotto on the stovetop over low heat, stirring in a splash of vegetable broth or coconut milk to restore creaminess. Microwave reheating works too—just add a small amount of liquid and cover to keep it moist. Stir often to heat evenly and maintain that perfect velvety texture.
FAQs
Can I use a different type of rice for this Vegan Pumpkin Risotto Recipe?
Arborio rice is ideal because of its high starch content, which creates the creamy texture classic to risotto. While you can experiment with other short-grain rices, the texture may not be as silky and luscious.
Is it necessary to use coconut milk?
Coconut milk adds richness and a creamy mouthfeel without dairy but can be substituted with other plant-based milks like cashew or oat milk. Be sure to choose full-fat versions for best results.
How spicy is the Vegan Pumpkin Risotto Recipe?
This risotto has gentle warmth from cinnamon, nutmeg, and thyme—not spicy heat. It’s comforting and mellow, making it approachable for all palates.
Can I add protein to this dish?
Absolutely! Toss in pan-fried tofu cubes or crispy chickpeas to amp up the protein content while keeping it deliciously vegan.
What’s the best way to make pumpkin puree at home?
Simply roast peeled and chopped pumpkin or squash in the oven until soft, then blend it until smooth. Homemade pumpkin puree is fresh, flavorful, and free from additives.
Final Thoughts
This Vegan Pumpkin Risotto Recipe is the heartwarming hug your kitchen deserves during chilly days or whenever you crave something special yet simple. With its creamy texture, subtle spices, and wholesome ingredients, it’s a dish that welcomes you in and feels like home. I can’t wait for you to try it and share the cozy joy it brings to your table!
Print
Vegan Pumpkin Risotto Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This creamy and comforting Vegan Pumpkin Risotto is a perfect autumn-inspired dish that combines tender arborio rice with rich pumpkin puree and warm spices. Made without dairy, this risotto uses coconut oil and full-fat coconut milk to create a luscious texture, enhanced by nutritional yeast for a cheesy, savory flavor. Quick to prepare and packed with seasonal goodness, it’s an excellent plant-based main or side dish for cozy dinners.
Ingredients
Vegetables and Oils
- 2 tbsp coconut oil (or substitute with olive oil)
- 1/2 onion, finely chopped
- 1 cup cooked pumpkin puree or squash puree
Grains and Liquids
- 1 cup arborio rice
- 2 cups vegetable broth or vegetable stock
- 1 cup full fat coconut milk
Flavorings and Spices
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt (or more to taste)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
Instructions
- Sauté the Onion: Add the coconut oil to a large pot over medium-high heat and allow it to melt completely. Once melted, add the finely chopped onion and cook for about 5 minutes until the onion becomes translucent and fragrant.
- Add Ingredients: To the pot, add the arborio rice, vegetable broth, full-fat coconut milk, pumpkin puree, nutritional yeast, sea salt, ground cinnamon, ground nutmeg, and dried thyme. Stir thoroughly to combine all the ingredients evenly.
- Simmer: Reduce the heat to a low simmer. Let the mixture cook gently for 15-20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. Continue cooking until the risotto reaches your preferred creamy consistency and the rice is tender but still slightly al dente.
- Rest: Turn off the heat, cover the pot with a lid, and let the risotto sit undisturbed for 5 minutes. This resting period allows the rice to soften further and the flavors to meld beautifully.
- Serve: Remove the lid, give the risotto a final gentle stir, and serve warm. Enjoy your creamy vegan pumpkin risotto as a hearty main or side dish.
Notes
- You can substitute coconut oil with olive oil if preferred.
- If you want a thinner consistency, add a little more vegetable broth while simmering.
- Use fresh homemade pumpkin puree or canned pumpkin puree – both work well.
- For added texture, consider stirring in toasted pumpkin seeds or fresh herbs before serving.
- Adjust salt and spices according to taste preferences.
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