Soy-Free Pumpkin Risotto

Creamy, comforting, and bursting with autumnal flavors, this Soy-Free Pumpkin Risotto is the perfect dish to warm up your dinner table. Made with velvety pumpkin purée, aromatic sage, and a hint of nutmeg, this recipe creates a harmonious balance of savory and subtly sweet notes in every bite. The traditional risotto technique—slowly stirring in warm vegetable broth ladle by ladle—ensures a luxuriously creamy texture without any soy-based ingredients. A finishing touch of Parmesan cheese adds a rich depth, complemented by a sprinkle of fresh parsley for a vibrant garnish. Ready in under 45 minutes, this gluten-free and soy-free recipe is a wholesome, crowd-pleasing option that’s perfect for fall dinners, holiday gatherings, or any occasion that calls for a bit of culinary indulgence.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 5 cups Vegetable broth
• 1 cup Pumpkin puree
• 0.5 cup White wine
• 1 tablespoon Fresh sage leaves, chopped
• 0.25 teaspoon Nutmeg
• 0.5 cup Parmesan cheese, grated
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a medium saucepan, warm the vegetable broth over low heat. Keep it hot but not boiling while you prepare the risotto.

Step 2

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Step 3

Add the minced garlic to the onions and sauté for an additional minute until fragrant.

Step 4

Stir in the Arborio rice, allowing it to toast slightly for about 1-2 minutes, ensuring each grain is coated with the oil.

Step 5

Pour in the white wine, stirring continuously until it is completely absorbed by the rice.

Step 6

Begin adding the hot vegetable broth to the rice, one ladle at a time, stirring constantly. Wait for the liquid to be nearly absorbed before adding the next ladle. This process typically takes about 18-20 minutes.

Step 7

Halfway through adding the broth, stir in the pumpkin puree, chopped sage, and nutmeg. Continue to add broth and stir until the rice is creamy and cooked to al dente texture.

Step 8

Once the rice is cooked, remove the skillet from heat, and stir in the Parmesan cheese, salt, and black pepper. Adjust the seasoning if needed.

Step 9

Let the risotto sit for a minute before serving to allow the flavors to meld together.

Step 10

Garnish with fresh parsley before serving. Enjoy your soy-free pumpkin risotto!

Nutrition Facts

Serving size	(2030.8g)

Amount per serving	% Daily Value*
Calories	1546.5

Total Fat 58.5g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 8.1g
Cholesterol 44.9mg	0%
Sodium 4707.2mg	0%
Total Carbohydrate 193.4g	0%
Dietary Fiber 25.1g	0%
Total Sugars 31.6g
Protein 48.9g	0%

Vitamin D 0IU	0%
Calcium 771.8mg	0%
Iron 11.3mg	0%
Potassium 3056.6mg	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: 35.2%

Protein: 13.1%

Carbs: 51.7%