Creamy Vegan Pumpkin Risotto – My Darling Vegan

You’ll love this rich and creamy vegan pumpkin risotto! Creamy, rich and perfectly seasonal, this fall meal is a keeper. Vegan, gluten-free and prepared in less than 30 minutes!

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It’s the time of year for pumpkin, warm spices, and the ultimate comfort food. Not only does cooler weather bring spicy and aromatic flavors, but it also brings hearty, hearty meals that are perfect for the family and extremely versatile.

Just like this AMAZING vegan pumpkin risotto.

This creamy vegan risotto is the definition of tasty and simple. It’s a quick and easy weeknight meal that can be prepared in minutes. Top it with your favorite vegan parmesan for the best vegan comfort meal you can find.

This recipe is foolproof, child-friendly, made in 30 minutes, vegan and gluten-free! Oh, and it’s perfect whenever you’re craving those pumpkin flavors!

So what are you waiting for? Let’s get started!


Recommended Ingredients and Equipment

Made with pantry-friendly ingredients and a staple or two from the fridge, this pumpkin risotto is one of the easiest recipes you’ll find. All ingredients should be available at your local grocery store.

Here’s everything you need.

Ingredients for vegan risotto measured and placed on a marble counter.

Notes on ingredients

  • Vegetables soup – Choose your favorite store-bought variety or make your own vegetable broth at home.
  • Pumpkin puree: I like to use canned pumpkin puree because it makes things easier when we’re short on time, but you you can make your own pureeAlso. Don’t want to use pumpkin? Instead, use butternut squash or sweet potatoes.
  • Arborio rice – Arborio rice is the best rice for this recipe, but any short grain rice will work.
  • Vegan Butter – Look for a high-quality, non-hydrogenated vegan butter. I recommend either Earth Balance Or at Miyoko.
  • Vegan Parmesan Cheese – I recommend Violife Parmesan. It’s creamy, melty and tastes exactly like I remember parmesan tasting. If you do not have access to Violife, you can do your own Parmesan cheese.
  • Coconut milk – If you don’t want coconut flavor, feel free to substitute it with your favorite unsweetened vegan creamer or dairy-free milk.

Recommended equipment

For this recipe you will need a large, thick-bottomed frying pan. You will also need a ladle, a chef’s knife and basic kitchen utensils. (<


Step by step instructions

Step One – Brown the Onions and Garlic

Left: onions sautéed in a black pan.  On the right, sautéed onions, garlic and thyme.

First, heat the vegan butter in a large, heavy skillet over medium heat. Once melted, sauté the onion for about 2-3 minutes until soft and translucent. Add the garlic and thyme and sauté for another 60 seconds until deliciously fragrant.

Step Two – Add Remaining Ingredients

On the left, rice added to sautéed aromatics.  On the right, cream, pumpkin puree and vegetable broth mixed with grilled rice.

Add the rice and grill for 1 minute, stirring constantly. The rice will appear shiny when coated with butter.

Stir in 1 cup of vegetable stock, lemon juice, vegan cream, pumpkin puree and salt. Once the rice has absorbed all the liquid, lower the heat to medium-low.

Step Three – Cook the Rice

On the left, liquid and rice simmer in a black pan.  Right, finished risotto in a black pan with fresh herbs and vegan parmesan.

Using a ladle, pour a ladle full of vegetable stock into the rice and stir until it is almost completely evaporated. Continue doing this, one ladle at a time, until all the vegetable stock 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 stock, you will need to stir constantly to prevent the rice from sticking to the bottom and burning, as well as to allow you to get the rice cooked consistently. This process takes between 20 and 30 minutes of constant stirring, but it’s definitely worth the effort.

Continue cooking until all the liquid is absorbed and the rice is thick and creamy.

Pumpkin risotto finished in a black skillet with a large serving spoon.

Serve and store

Portion – Garnish with vegan parmesan and parsley to serve immediately. Risotto can be served with cauliflower steaks or with a fresh salad.

Storage – Leftover risotto should be stored in the refrigerator for up to 3 days. To reheat, gently warm the risotto on the stovetop. You may need to add about ¼ cup of water while the risotto heats for added creaminess.

Tips and tricks

  1. Use short grain rice like arborio. This rice absorbs liquids and gives you the classic risotto texture.
  2. Take your time. Risotto is made by slowly absorbing the vegetable stock, one ladle at a time. Cook over low heat, maintaining a slow boil.
  3. While the rice absorbs the liquidbe sure to stir constantly to promote even cooking and prevent burning.
  4. If the rice is still not rich and creamy Once all the vegetable broth is used up, you may have cooked it too quickly. Simply add 1-2 more ladles of hot water until you reach your desired consistency.
  5. Don’t like pumpkin? Instead, use butternut squash or sweet potatoes.

Frequently asked questions

What can I do with leftover pumpkin puree?

Leftover pumpkin puree? No problem! You can use it in different ways, for example in pancakes, bread, other sauces, soups and much more.

Why is my rice still undercooked?

If your risotto rice is undercooked, you may have cooked the liquid too quickly. Reduce the heat to a simmer and add an additional cup of hot water or vegetable stock until your rice is the desired consistency?

Does this recipe taste like coconut?

Coconut milk gives this vegan risotto a light coconut flavor. If you don’t like this taste, simply replace it with cashew cream or an unsweetened vegan cream.


More Vegan Risotto Recipes

Be sure to check out all my vegan side dishes for more inspiration!

Vegan Pumpkin Risotto

You’ll love this rich and creamy vegan pumpkin risotto! Creamy, rich and perfectly seasonal, this fall meal is a keeper. Vegan, gluten-free and prepared in less than 30 minutes!

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Preparation time: 5 minutes

Cooking time: 25 minutes

30 minutes

Servings: 6 people

Calories: 282kilocalories

Ingredients

Pumpkin risotto

  • 1 ½ cup arborio rice
  • 6 cups vegetables soup
  • 1 cup pumpkin puree
  • 2 soup spoons vegan butter
  • ¼ cup coconut milk
  • 1 teaspoon fresh thyme
  • 1 AVERAGE white onion, diced
  • 4 cloves of garlic, chopped
  • 3 soup spoons lemon juice
  • 2 soup spoons nutritional yeast
  • 1 ½ teaspoon salt

Instructions

  • In a large frying pan/skillet, melt the butter over medium-high heat then sauté the onion for about 2-3 minutes until soft and translucent. Add the garlic and thyme and sauté for another minute, until fragrant.

  • Add the rice and grill for 1 minute, stirring constantly. The rice will appear shiny when coated with butter.

  • Stir in 1 cup of vegetable stock, lemon juice, vegan cream, pumpkin puree and salt. Once the rice has absorbed all the liquid, lower the heat to medium-low. Using a ladle, pour a ladle full of vegetable stock into the rice and stir until it is almost completely evaporated, stirring constantly. Continue doing this, one ladle at a time, until all the vegetable stock is used and the rice is thick and cooked. This will take about 20-25 minutes until the rice is creamy but has 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.
  • Garnish with vegan parmesan and/or parsley to serve.

Remarks

Serve and store – Garnish with vegan parmesan and parsley to serve immediately. Risotto can be served with cauliflower steaks or with a fresh salad. Leftover risotto should be stored in the refrigerator for up to 3 days.
Reheating -To reheat, gently warm the risotto on the stovetop. You may need to add about ¼ cup of water while the risotto heats for added creaminess.
Recipe Tips

  1. Use short grain rice like arborio. This rice absorbs liquids and gives you the classic risotto texture.
  2. Take your time. Risotto is made by slowly absorbing the vegetable stock, one ladle at a time. Cook over low heat, maintaining a slow boil.
  3. As the rice absorbs the liquid, be sure to stir constantly to promote even cooking and avoid burning.
  4. If the rice still isn’t rich and creamy after all the vegetable broth is used up, you may have cooked it too quickly. Simply add 1-2 more ladles of hot water until you reach your desired consistency.

Variants – You don’t like pumpkin? Instead, use butternut squash or sweet potatoes.

Nutrition

Calories: 282kilocalories | Carbohydrates: 51g | Protein: 6g | Fat: 6g | Saturated fat: 2g | Polyunsaturated fats: 1g | Monounsaturated fat: 1g | Trans fat: 1g | Sodium: 1592mg | Potassium: 223mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7090UI | Vitamin C: 8mg | Calcium: 32mg | Iron: 3mg

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