Dairy-Free Pumpkin Risotto

Creamy, comforting, and completely dairy-free, this Pumpkin Risotto is a seasonal delight perfect for cozy nights in. Made with velvety pumpkin purée, aromatic thyme, and a sprinkle of nutritional yeast for a subtle cheesy flavor, this dish offers a rich, plant-based twist on traditional risotto. Arborio rice is simmered gently with white wine and warm vegetable broth, resulting in a luxurious, creamy texture without the need for butter or cream. A hint of nutmeg adds warmth, while fresh parsley provides a bright and fragrant finish. Ready in just under an hour, this vegan pumpkin risotto is ideal for weeknight dinners or holiday gatherings. Perfectly balanced, flavorful, and naturally gluten-free, it's a must-try for fall!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

In a large skillet or saucepan, heat the olive oil over medium heat.

Step 2

Add the diced onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the arborio rice to the saucepan, stirring continuously for 2-3 minutes until the edges of the rice turn translucent.

Step 5

Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.

Step 6

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.

Step 7

Once the rice is creamy and tender, stir in the pumpkin puree, nutritional yeast, thyme, nutmeg, salt, and black pepper.

Step 8

Continue to cook for another 5 minutes, stirring gently, to ensure everything is well combined and heated through.

Step 9

Taste and adjust the seasoning if needed.

Step 10

Serve the risotto hot, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(1844.1g)

Amount per serving	% Daily Value*
Calories	1147.4

Total Fat 50.7g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 4.9mg	0%
Sodium 6178.0mg	0%
Total Carbohydrate 135.1g	0%
Dietary Fiber 14.4g	0%
Total Sugars 19.8g
Protein 17.0g	0%

Vitamin D 0IU	0%
Calcium 216.4mg	0%
Iron 7.2mg	0%
Potassium 1700.8mg	0%

*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.

Source of Calories

Fat: 42.9%

Protein: 6.4%

Carbs: 50.8%