Vegan Pumpkin Risotto
Embrace the cozy flavors of autumn with this creamy Vegan Pumpkin Risotto—a plant-based twist on the classic Italian favorite! Featuring velvety pumpkin puree, aromatic sage, and nutty nutritional yeast, this dairy-free recipe creates a luscious, cheesy texture without compromise. Every bite of the arborio rice is infused with the richness of simmered vegetable broth, making it a dish that’s as comforting as it is elegant. Ready in under 45 minutes, this vegan risotto is perfect for a quick dinner or entertaining guests. Top it off with crunchy roasted pumpkin seeds and fresh parsley for a stunning garnish that adds texture and freshness. Whether you’re celebrating fall or simply craving a hearty meal, this pumpkin risotto is a delightful and wholesome option that will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 cup Pumpkin puree
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 6 leaves Fresh sage leaves, chopped
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Pumpkin seeds (optional for garnish)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a medium saucepan, heat the vegetable broth over medium heat. Once warm, lower the heat to maintain a gentle simmer.
In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
Add the minced garlic and chopped sage leaves to the pan, and sauté for another 1-2 minutes until fragrant.
Stir in the arborio rice, ensuring each grain is coated in the oil. Toast the rice for about 2 minutes, stirring frequently.
Begin adding the warm vegetable broth, one ladleful at a time, to the pan with the rice. Stir frequently, allowing each addition of broth to be absorbed before adding the next.
After approximately 15 minutes, when the rice is halfway cooked, stir in the pumpkin puree, salt, and black pepper.
Continue adding the broth, one ladleful at a time, and stirring until the rice is creamy and slightly al dente, which will take about 20-25 minutes in total.
Once the rice is cooked to your liking, remove the pan from the heat and stir in the nutritional yeast to add a cheesy flavor.
Taste the risotto and adjust seasoning with additional salt and pepper if necessary.
Serve the risotto immediately, garnished with pumpkin seeds and fresh parsley if desired.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 27.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2995 mg | 64% | |
*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.
