Creamy Vegan Pumpkin Risotto Recipe
Add Preferred SourceThis Vegan Pumpkin Risotto is one of those dishes that feels fancy but is surprisingly easy to make. It’s creamy, comforting, and packed with rich fall flavors, making it perfect for any meal where you want something hearty and satisfying. With roasted pumpkin and a handful of simple ingredients, you can whip up a dish that’s both impressive and approachable—even if it’s your first time making risotto.
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For me, this vegan pumpkin risotto is a staple at Thanksgiving or any fall gathering. It’s one of those recipes that looks like you spent hours on it, but it’s actually pretty straightforward. What I love most is how it’s comforting enough to feel like a hug in a bowl but still elegant enough to wow guests. Plus, it’s a great way to offer a vegan dish that everyone—yes, even the meat-eaters—will genuinely enjoy!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pumpkin Risotto with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This creamy vegan risotto comes together easily if you follow my simple, straightforward steps.
Roast the Pumpkin
Start by preheating your oven to 200ºC (390°F).
Spread the pumpkin cubes out on a parchment-lined baking tray, drizzle them with olive oil, and season with paprika, salt, and pepper.
Roast for approximately 30 minutes until they’re soft and slightly caramelized. Once they’re done, blend half of the pumpkin into a smooth puree with a splash of water for creaminess. Set aside the other half for topping.
Sauté the Garlic and Onion
In a large skillet, heat the olive oil and margarine over medium heat. Add the finely chopped garlic and onion and sauté until they’re fragrant and just starting to soften—this should take about 1-2 minutes.
Toast the Rice
Add the risotto rice to the skillet, stirring it around until each grain is coated in the oil. Let it cook for approximately 2 minutes; this helps bring out a nutty flavor in the rice.
Stir in the Pumpkin Cream
Pour the pumpkin puree into the skillet and stir it well into the rice. It’ll already start smelling amazing at this point!
Add the Broth Gradually
Now it’s time to be patient. Add the vegetable broth one ladle at a time, stirring frequently. Let the rice absorb each addition of broth before adding more. Keep this up for about 20-25 minutes until the rice is tender and creamy.
Serve It Up
Spoon the risotto into bowls and top with the roasted pumpkin cubes you saved earlier. Add a handful of almonds for crunch, some fresh sage for flavor, and a drizzle of olive oil to bring it all together. Then dig in and enjoy!
Recipe Notes and Expert Tips
Here are some simple tips to make sure your risotto is absolutely perfect every time:
- Pumpkin Texture Matters: When you’re blending the pumpkin, make sure it’s creamy but not too watery. This is the base for your risotto’s rich flavor.
- Choose Arborio Rice: Arborio rice is ideal because it absorbs liquid beautifully without turning mushy.
- Keep Stirring: Stirring the risotto often helps release the starch from the rice, which creates that classic creamy risotto texture.
- Go Slow with the Broth: Adding the broth little by little ensures the rice cooks evenly and doesn’t get overly soupy.
- Taste Before Serving: Always check the rice for doneness. It should be creamy but still slightly firm to the bite (al dente).
- Finish Strong: Add a final pinch of salt and pepper after everything is done to make the flavors pop.
How to Store Leftover Vegan Pumpkin Risotto
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, just add a splash of vegetable broth to loosen it up before warming it on the stove or in the microwave.
You can also freeze this risotto for up to 3 months—just portion it out into containers, thaw it overnight in the fridge, and reheat it as usual.
What to Serve With Vegan Pumpkin Risotto
This dish pairs wonderfully with a crisp green salad or some roasted vegetables. If you want to make it a bit heartier, try serving it with marinated tofu, vegan sausage, or even a side of garlic bread for a comforting meal.
More Easy Vegan Dinner Recipes for You to Try at Home
I’ve got plenty of delicious vegan recipes that are just as simple and satisfying as this one—you’ll love making them!
Equipment
Ingredients
- 3 cups pumpkin cubed
- 1 teaspoon sweet paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup risotto rice
- 3 tablespoons olive oil
- 3 tablespoons margarine
- 2 cloves garlic finely chopped
- ¼ onion finely chopped
- 2 cups vegetable stock
Toppings:
- Olive oil
- Sage leaves
- Almonds
Instructions
- Preheat your oven to 200ºC (390°F) and line a baking tray with parchment paper. Spread the pumpkin cubes on the tray, drizzle them with olive oil, and season with paprika, salt, and pepper. Roast for approximately 30 minutes or until the pumpkin is tender and slightly caramelized. Blend half the roasted pumpkin into a creamy puree with a splash of water and set aside the rest for topping.3 cups pumpkin, 1 teaspoon sweet paprika, 1 tablespoon olive oil, Salt and pepper
- Heat olive oil and margarine in a large skillet over medium heat. Add the finely chopped garlic and onion, cooking for 1-2 minutes until they’re soft and fragrant. Stir in the risotto rice, letting it toast for about 2 minutes while stirring to coat the grains.3 tablespoons olive oil, 3 tablespoons margarine, 2 cloves garlic, ¼ onion, 1 cup risotto rice
- Pour in the pumpkin puree and stir it into the rice until fully combined. Begin adding the vegetable stock one ladleful at a time, stirring frequently. Allow the rice to absorb each addition of stock before adding more. Continue this process for 20-25 minutes, or until the rice is tender and the risotto has a creamy consistency.2 cups vegetable stock
- To serve, ladle the risotto into bowls and top with the reserved roasted pumpkin cubes, fresh sage leaves, and chopped almonds. Drizzle with a little olive oil for an extra touch of richness.Olive oil, Sage leaves, Almonds
Notes
- Pumpkin Texture Matters: When you’re blending the pumpkin, make sure it’s creamy but not too watery. This is the base for your risotto’s rich flavor.
- Choose Arborio Rice: Arborio rice is ideal because it absorbs liquid beautifully without turning mushy.
- Keep Stirring: Stirring the risotto often helps release the starch from the rice, which creates that classic creamy risotto texture.
- Go Slow with the Broth: Adding the broth little by little ensures the rice cooks evenly and doesn’t get overly soupy.
- Taste Before Serving: Always check the rice for doneness. It should be creamy but still slightly firm to the bite (al dente).
- Finish Strong: Add a final pinch of salt and pepper after everything is done to make the flavors pop.
