Risotto in pumpkin.

Prep time: 15 mins | Cooking time: 30 mins 

As the leaves change colour and the air turns crisp, nothing satisfies a cosy Autumn craving like a bowl of creamy risotto. This vegan pumpkin risotto recipe is the perfect plant-based comfort food for the season change. It's packed with flavour from sautéed aromatics, white wine, and roasted pumpkin purée. The rice transforms into a luscious, creamy dish with a subtle pumpkin flavour and hints of garlic and thyme. Making risotto requires patience as you slowly add your vegetable stock while stirring to allow the rice to release its starch, but the result is so worth it. This pumpkin risotto has a luxuriously smooth texture and a beautiful orange hue from the diced pumpkin. The pumpkin provides a subtle sweetness to balance the rice and aromatics.

 

Vegan Pumpkin Risotto Recipe Ingredients:

 

 

How To Make Vegan Pumpkin Risotto

 

  1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until they become translucent and fragrant.
  2. Add the Arborio rice to the pan and stir to coat the rice with the oil. Cook for another 2 minutes until the rice turns slightly translucent.
  3. If using white wine, pour it into the pan and stir until it’s mostly absorbed by the rice.
  4. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding more. This process should take about 18-20 minutes, and the rice will become creamy.
  5. While cooking the risotto, steam or boil the diced pumpkin until it’s tender but not mushy. Drain and set aside.
  6. Once the risotto is creamy and the rice is cooked to your desired consistency (it should be al dente), stir in the cooked pumpkin.
  7. Season with dried thyme, salt, and pepper. Adjust the seasoning to your taste.
  8. Remove the risotto from heat, cover, and let it rest for a few minutes to allow the flavours to meld together.
  9. Serve the Vegan Pumpkin Risotto hot, garnished with fresh parsley for a burst of colour and flavour.

The great thing about risotto is that you can swap different vegetables or herbs to change the flavour. Mushrooms, carrots, or butternut squash would all work nicely. Just adjust the broth to compliment whichever veggie you choose. For the pumpkin, we prefer to use vegetable stock to let the sweetness shine rather than chicken stock.

Do you feel like going full out with an autumn-inspired drink? Try this Pumpkin Chai, the perfect tea for people who love all things autumn! 

This hearty vegan pumpkin risotto makes a lovely vegan main dish for dinner parties or easy weeknight dinners. It can also be served as a side dish alongside meaty mains like roast chicken or pork tenderloin. Leftovers can be formed into risotto cakes and pan-fried into crispy risotto croquettes for the next day! The next time you crave cosy, autumnal food, grab some Arborio rice and pumpkin for this easy weeknight risotto. The preparation is straightforward, and the creamy, orange result looks stunning on the plate. Just stir frequently and add the broth slowly for the essential creamy texture. Enjoy this vegan risotto all autumn long!