It’s fall and I am obsessed with all things pumpkin! From gluten-free pumpkin blondies, healthy cookie cereal made with pumpkin and white chocolate, to this heavenly vegan pumpkin risotto dish. I just can’t get enough.
Turns out, pumpkin is the most versatile ingredient. It helps keep your baked goods soft and moist without a bunch of oil and adds a creamy, dreamy, autumnal vibe that enhances a vegan risotto.
Ingredients for pumpkin risotto
You won’t need any fancy ingredients for this one pot risotto. It’s simple to make and you probably already have most of the ingredients on hand!
- Pumpkin Puree
- White Wine
- Coconut Milk
- Vegetable Broth
- Sage + Rosemary
- Vegan Butter
- Arborio Rice
Can I use canned pumpkin?
YES! Canned pumpkin works great in this vegan pumpkin risotto. Just make sure you are purchasing pumpkin puree instead of pumpkin pie filling! (sharing from a friends experience) The pumpkin pie filling will have spices and be sweetened which is delicious, just not what you want for pumpkin risotto!
How to make vegan risotto
Risotto used to scare me. Not literally, but the idea of making it was frightening. I thought it was much harder than it is! I wanted to create an easy, vegetarian, dairy-free, recipe that didn’t sacrifice the rich creamy texture of risotto and I think you’re going to love it!
For this pumpkin risotto, I kept it all in one pan, because hello that means fewer dishes. I started by sautéing the kale in a little bit of olive oil, salt, garlic, and pepper. Once the kale was soft, I removed it from the pan and set it aside until the end.
Then, I added oil to the pan again. This time I placed the chopped onions, sliced mushrooms, half the herbs, into the pan. Sautee this for about 6 min and then add the arborio rice and toast. This adds a rich, nutty flavor!
Okay then, onward! Add the garlic and saute for a bit, then pour in some nice dry white wine. And then pour a glass of wine for yourself too, because you’re going to be standing at your stove for a while and you’ll need something to sip.
Then add the pumpkin and a pinch of cinnamon for the perfect touch of fall. Slowly add the vegetable broth to the rice while continuing to stir. The rice will begin to plump up and create that creamy, dreamy risotto texture you love!
Last, I added a touch of coconut cream and let simmer for 25 minutes. I finished the dish off with fresh sage and easy homemade vegan parmesan.
How to make vegan parmesan
This is a fool, easy recipe for vegan parmesan. All you need is raw cashews, nutritional yeast, salt, and garlic powder. Place all the ingredients into a food processor or high powered blender and pulse until it resembles wet sand. Then sprinkle the finished risotto with easy vegan parmesan!
More pumpkin recipes you’ll love:
- Gluten-free Pumpkin Blondies
- Gluten-free Pumpkin Sugar Cookies
If you recreate this Vegan Pumpkin Risotto recipe, let me know how you liked it by leaving a comment and rating below, and by tagging me on Instagram @flaxandsugar, I love seeing all of your tasty recreations!
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Vegan Pumpkin Risotto RecipePrint
A surprisingly simple fall risotto recipe made with pumpkin puree and creamy coconut milk. Plus, sautéed mushrooms and fresh sage to top it all off!
- 6 tbsp olive oil
- 1 cup chopped onions
- 5 1/2 cup chopped mushrooms
- 2 tbsp chopped garlic
- 1 cup dry white wine
- 2 1/2 cup arborio rice (not washed)
- 2 cup coconut cream
- 1 1/2 cup pumpkin puree
- 2 tbsp chopped garlic
- 4 1/2 cup vegetable broth
- 1/4 tsp cinnamon
- 2 tsp salt
- 4 tbsp. fresh sage
- 2 tbsp. fresh rosemary
- 6 tbsp vegan butter
- 3 cups of chopped kale
- 2 1/2 tbsp olive oil
- 1/4 tsp. salt
- 1/4 tsp. garlic powder
- 2/3 cup raw cashews
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp. nutritional yeast
- Chop the produce: Onions, mushrooms, kale, garlic, sage, and rosemary.
- Start by sauteing the chopped kale in 2 1/2 tbsp. olive oil, salt, and garlic powder. Cook until tender and soft or for about 5 minutes. Clean out of the large saute pan and set aside until the end.
- Using the same large saute pan, sautee onions and half of the rosemary and sage in 3 tbsp. of olive oil for 5 minutes until onions become translucent and fragrant. Continuing to stir and cook the onions.
- Add in the mushrooms, garlic, and another 3 tbsp. of olive oil. Cook for another 5 minutes.
- Then add in the arborio rice and toast for 4 minutes, stirring consistently at medium-low heat.
- Add in the white wine slowly, stirring continually. Allow the rice to absorb the white wine by adding to the dish slowly. You want the starches from the unwashed rice to become creamy, for the best risotto texture.
- Then add in the pumpkin and cinnamon. Once the pumpkin has coated the rice, slowly add the vegetable broth.
- Next, add the coconut cream and stir throughout. Cover and let cook on low heat for 20-25 minutes.
- While the risotto is cooking, make the vegan parmesan by blending together raw cashews, salt, garlic powder, and nutritional yeast. Leave out until the end for garnish.
- After 20-25 minutes remove the risotto from heat. Add in the vegan butter, salt and pepper to taste and garnish with the sauteed kale and vegan parmesan.
- Serve and enjoy!
Fresh herbs are best but if needed you may substitute with dried sage and rosemary.
This recipe has only been tested with arborio rice. Please note that if you are making this with a different type of rice, they require slightly different cooking times and liquids amounts.
- Serving Size: 1 bowl
- Calories: 450
Keywords: pumpkin, risotto, dairy-free, easy meals, vegan parmesan,