A tasty Vegan Pumpkin Risotto Recipe that is sure to impress.
I like how easy it is to make the delicious creamy and lush tasting dish.
Vegan Risotto made with Pumpkin.
This vegan recipes is based upon the traditional recipe for risotto.
However, instead of the butter and chicken stock that is used, we are using vegan alternatives.
Did you try my Easy and Savory Pumpkin Hummus?
That hummus recipe is another tasty vegan idea that incorporates pumpkin. Both this risotto and that hummus can be served together.
To make this recipe you will need Arborio Rice. You can find Arborio Rice here.
Risotto is a popular Italian dish.
It is basically a creamy and hearty rice dish that tastes good too.
Risotto can be served as a meal in itself.
However, you can also serve risotto as a side dish with something else.
Every risotto is made with a starchy rice that is cooked or simmered in a broth.
Then there are add-ins, such as cheese and seasonings.
While the broth that is commonly used to make risotto is a chicken broth, we however are using a vegan broth to make this risotto. We are also using pumpkin puree which gives this risotto flavor and moisture.
Tips for making vegan risotto.
You can used a homemade vegetable stock to make your risotto. I have a recipe for Homemade Vegetable Stock Cubes here.
Here are some more great tips for you.
- Stirring the rice occasionally while it cooks is essential while it cooks to prevent burning or sticking. Also, overcooking the rice can make the rice too dry for this recipe.
- Arborio rice is the commonly used rice for this recipe. This is a short grained and starchy rice that works well in making risotto creamy.
- Alternatively, Carnaroli rice can be used for a creamier and better tasting risotto. However, this is a more expensive option.
How to store leftover risotto.
This is one of those dishes that tastes best freshly made and warm. However, you can refrigerate risotto in an airtight container for up to a few days. Risotto should be reheated with additional stock added as needed.
By the way, while you are here you may also be interested in these ideas.
- Vegan Puttanesca Spaghetti
- Easy Vegan Mug Brownie
- Vegan Apple Crisp Recipe
- Easy Chocolate Chip Hummus
- Vegan Lemon Garlic Pasta
- No Bake Vegan Key Lime Bars
- Vegan Ramen with Shitake Mushrooms
- Mediterranean Diet Chocolate Zucchini Bread
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About this vegan risotto recipe.
This tasty and simple recipe is based upon the transitional Italian recipe for risotto.
We are also adding pumpkin puree for both flavor and texture.
There are several great ways for you to serve a vegan risotto.
- Serve this as a meal in itself.
- Risotto can be served as a side dish.
- Stuff mushrooms or pepper with risotto for a side or appetizer.
Ingredients needed to make vegan risotto.
- For the vegetable stock- water, tomatoes, zucchini, carrots, celery and onion.
- Onion. This should be diced.
- Olive oil. a similar alternative oil can be used.
- Arborio Rice This is the standard rice used in risotto.
- Pumpkin Puree. Added for color, flavor, and texture.
- Vegan Parmesan Cheese. I also have a recipe for How to Make Vegan Parmesan Cheese .
- White button mushrooms. Really any small mushroom can work.
- Seasonings. My risotto has nutmeg which is a nice complement to pumpkin.
Expert tip 👉it is essential that the soup broth is hot when added to the rice in this recipe. This will help keep the rice the consistency that is desired.
How to make this Vegan Pumpkin Risotto Recipe.
- To make ths stock, simply boil the stock ingredients for about an hour and then strain out the vegetables. You can skip this step if you are using premade or homemade stock.
- In a large skillet or saucepan on medium heat, sauté the onion in the olive oil until softened, about two minutes. Then add the rice to the skillet and cook for two more minutes for it to begin to turn golden, stirring to coat the rice.
- Next, add a ladle full of the soup stock to the rice and stir occasionally, allowing the rice to absorb the stock. Once the liquid has been absorb, repeat this process until you have used up all of the stock. It should take 15-20 minutes for the rice to be cooked to consistency (al dente, not crunchy).
- Remove the risotto from the heat and stir in the pumpkin puree, vegan parmesan cheese, and seasonings.
- You can serve this risotto immediately for optimal consistency. Lastly, top your the risotto with additional seasonings and vegan cheese along with the mushrooms.
Expert Tip👉 When you stir the risotto with the added stock, use a wooden spoon so that you can easily keep the rice from sticking.
👇👇👇 Related recipes you may also be interested in.👇👇👇
Table of contents for this recipe.
Vegan Pumpkin Risotto Recipe, an easy recipe for a favorite creamy Mediterranean Italian style rice side or meal dish.
Vegan Pumpkin Risotto Recipe
Ingredients
- 4 ¼ cups Vegetable Stock.
- ½ cup Onion -chopped or diced
- 1 tbsp Olive Oil
- 2 cups Arborio Rice
- 1 cup Pumpkin Puree
- 2 cups Mushrooms - sliced or chopped as needed
- ½ cup Vegan Parmesan Chees
Seasonings as desired. This can include nutmeg, salt, pepper, and parsley.
Instructions
- Make the stock if needed by boiling 8 ½ cups of water with tomatoes ( 1 diced) , zucchini ( 1 chopped or sliced) , carrots ( ½ cup) , celery ( ½ cup) and onion (½ cup diced). Boil this for about an hour adding seasonings as desired. Optionally, you can use your own broth or a store bought one instead. Be sure to strain out the vegetables before adding the stock to this recipe.
- In a large skillet or saucepan on medium heat, sauté the onion in the olive oil until softened, about two minutes. Then add the rice to the skillet and cook for two more minutes, stirring to coat the rice.
- Next, add a ladle full of the soup stock to the rice and stir occasionally, allowing the rice to absorb the stock. Once the liquid has been absorb, repeat this process until you have used up all of the stock. It should take 15-20 minutes for the rice to be cooked to consistency (al dente, not crunchy).
- Remove the risotto from the heat and stir in the pumpkin puree, vegan parmesan cheese, and seasonings. Serve immediately for optimal consistency. Top the risotto with additional seasonings and vegan cheese along with the mushrooms.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
originally posted:
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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