Dairy-Free Pumpkin Risotto
Embrace the cozy flavors of autumn with this Dairy-Free Pumpkin Risotto, a creamy and comforting dish perfect for both weeknight dinners and special occasions. This recipe swaps dairy for rich pumpkin puree and nutritional yeast, creating a luscious, plant-based risotto that's packed with earthy sweetness and umami. Arborio rice is gently simmered with warm vegetable broth and infused with aromatic garlic, onion, and fresh thyme, while a splash of dry white wine adds depth and complexity to every bite. Finished with a hint of nutmeg and a sprinkle of parsley for a fresh, vibrant touch, this gluten-free and dairy-free risotto is a testament to delicious seasonal cooking. Serve piping hot and savor the ultimate vegan comfort food that’s as wholesome as it is indulgent! Keywords: dairy-free pumpkin risotto, vegan risotto, plant-based comfort food, autumn recipes, pumpkin recipes.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable broth, warmed
- 1 cup pumpkin puree
- 0.25 cup nutritional yeast
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the arborio rice to the saucepan, stirring continuously for 2-3 minutes until the edges of the rice turn translucent.
Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
Begin adding the warmed vegetable broth to the rice mixture one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next ladle. This process should take about 20-25 minutes.
Once the rice is creamy and tender, stir in the pumpkin puree, nutritional yeast, thyme, nutmeg, salt, and black pepper.
Continue to cook for another 5 minutes, stirring gently, to ensure everything is well combined and heated through.
Taste and adjust the seasoning if needed.
Serve the risotto hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5779 mg | 251% | |
| Total Carbohydrate | 296.7 g | 108% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 18.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2116 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
