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Vegan Pumpkin Risotto

You're going to love this rich and creamy vegan pumpkin risotto! Creamy, rich, and perfectly seasonal, this autumnal meal is a keeper. Vegan, gluten-free, and made in under 30 minutes!
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Prep Time: 5 minutes
Cook Time: 25 minutes
30 minutes
Servings: 6 people
Calories: 282kcal
Author: Sarah McMinn


Pumpkin Risotto

  • 1 ½ cup arborio rice
  • 6 cups vegetable broth
  • 1 cup pumpkin puree
  • 2 tablespoons vegan butter
  • ¼ cup coconut milk
  • 1 tablespoon fresh thyme
  • 1 medium white onion, diced
  • 4 garlic cloves, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 ½ teaspoon salt

Optional Toppings


  • In a large pan/skillet, melt the butter over medium-high then sauté the onion for about 2-3 minutes until soft and translucent. Add the garlic and thyme and saute for another minute, until fragrant.
  • Add the rice and toast for 1 minute, stirring constantly. The rice will look shiny once coated with butter.
  • Stir in 1 cup of the vegetable broth, lemon juice, vegan cream, pumpkin puree, and salt. Once the rice has absorbed all the liquid, bring down the heat to medium-low. Using a ladle, scoop one ladle full of vegetable broth into the rice and stir until it has mostly evaporated, stirring constantly. Continue doing this, one ladle at a time, until all the vegetable broth is used and the rice is thick and cooked. This will take about 20-25 minutes until the rice will be creamy but have 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.
  • Top with some vegan parmesan cheese and/or parsley to serve serve.


Serving and Storing - Top with vegan parmesan cheese and parsley to serve immediately. Risotto can be served alongside cauliflower steaks or with a fresh salad. Leftover risotto should be stored in the refrigerator for up to 3 days.
Reheating - To reheat, gently reheat the risotto over the stovetop. You may need to add about ¼ cup of water as the risotto reheats for extra creaminess.
Recipe Tips
  1. Use short grain rice such as arborio. This rice absorbs the liquids and gives you the classic risotto texture.
  2. Take your time. Risotto is made by the rice slowly absorbing the vegetable broth one ladle-full at a time. Cook over low heat, maintaining a slow simmer.
  3. While the rice absorbs the liquid, make sure to stir constantly to encourage an even cook and prevent burning.
  4. If the rice is still not rich and creamy after all the vegetable broth is used up, you may have cooked it down too quickly. Simply add 1 - 2 more ladles of hot water until you have the desired consistency.
Variations - Don't like pumpkin? Use butternut squash or sweet potatoes instead.


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