Vegan Pumpkin Risotto

Indulge in the ultimate comfort food with this creamy Vegan Pumpkin Risotto, a seasonal delight that’s as nourishing as it is flavorful. This dairy-free recipe features Arborio rice simmered to perfection in rich vegetable broth, infused with the earthy sweetness of pumpkin puree and the aromatic touch of fresh sage and garlic. Nutritional yeast adds a savory, "cheesy" depth, making it a plant-based masterpiece. Garnished with crunchy pumpkin seeds and fresh parsley, this velvety risotto pairs perfectly with autumn evenings or holiday gatherings. Ready in just 45 minutes, this gluten-free and vegan dish is an impressive crowd-pleaser that satisfies every palate. Perfect for cozy dinners, it’s the essence of fall on a plate!

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 1 cup Pumpkin puree
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 6 leaves Fresh sage leaves, chopped
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Pumpkin seeds (optional for garnish)
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

In a medium saucepan, heat the vegetable broth over medium heat. Once warm, lower the heat to maintain a gentle simmer.

Step 2

In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.

Step 3

Add the minced garlic and chopped sage leaves to the pan, and sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the arborio rice, ensuring each grain is coated in the oil. Toast the rice for about 2 minutes, stirring frequently.

Step 5

Begin adding the warm vegetable broth, one ladleful at a time, to the pan with the rice. Stir frequently, allowing each addition of broth to be absorbed before adding the next.

Step 6

After approximately 15 minutes, when the rice is halfway cooked, stir in the pumpkin puree, salt, and black pepper.

Step 7

Continue adding the broth, one ladleful at a time, and stirring until the rice is creamy and slightly al dente, which will take about 20-25 minutes in total.

Step 8

Once the rice is cooked to your liking, remove the pan from the heat and stir in the nutritional yeast to add a cheesy flavor.

Step 9

Taste the risotto and adjust seasoning with additional salt and pepper if necessary.

Step 10

Serve the risotto immediately, garnished with pumpkin seeds and fresh parsley if desired.

Nutrition Facts

Serving size	(1680.2g)

Amount per serving	% Daily Value*
Calories	1395.1

Total Fat 57.4g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 7.4g
Cholesterol 4.9mg	0%
Sodium 3478.2mg	0%
Total Carbohydrate 186.3g	0%
Dietary Fiber 26.5g	0%
Total Sugars 27.3g
Protein 41.9g	0%

Vitamin D 0IU	0%
Calcium 318.3mg	0%
Iron 13.8mg	0%
Potassium 2995.1mg	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: 36.1%

Protein: 11.7%

Carbs: 52.1%