Vegan Pumpkin Risotto

This Vegan Pumpkin Risotto is the best fall side dish! Rich and creamy arborio rice is infused with an incredibly irresistible combination of savory seasonal flavors. Easily serve this vibrant beauty up for everyone to love at the holiday dinner table!

5 from 1 vote

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Bonnie - Serene Trail

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 430kcal

Equipment

large enameled cast iron braiser or any large saucepan
medium-sized pot

Ingredients

5 cups water, (1183ml)
1 tbsp vegetable bouillon
1 cup pumpkin purée, (250g)
2 tbsp olive oil
10-20 medium sage leaves, for optional garnish
1 small yellow onion, diced
1 1/2 cups arborio rice, (330g)
2 medium garlic cloves, minced
1 tbsp fresh sage, chopped
1/4 tsp salt
1/4 tsp pepper
1/2 cup dry white wine, (118ml)
2 tbsp vegan butter
1/3 cup vegan parmesan, grated, (40g)
1/4 tsp nutmeg
optional garnish: vegan parmesan, toasted sage leaves, dried cranberries, pumpkin seeds (pepitas)

Instructions

Add water and bouillon to a medium-sized pot and heat it over high heat. Let this come to a boil and then whisk it together. Reduce the heat to low to keep it warm.
Heat a large saucepan to medium heat, then add the olive oil to it. Once the oil is hot, carefully add the sage leaves in a single layer. Let them toast for about 30 seconds until crispy and fragrant. Take them out and place them on a paper towel for garnish later.
Add the onions to the oil and sauté them just until they start to appear translucent (3 minutes). Add the rice, garlic, chopped sage, salt, and pepper. Stir continuously as it toasts for 1-2 minutes, at most.
Pour in the white wine and use it to deglaze the pan by scraping at any bits that might be stuck to the bottom. Lower the heat to medium-low and continue to stir until most of the liquid has been absorbed by the rice.
Add a ladle of warm broth to the pan. Stir continuously as the liquid is absorbed. Continue this process of adding ladles of broth one at a time and stirring regularly for 18 minutes. Keep the temperature at a simmer and only add broth when most of the liquid has been absorbed. Reserve 1/2 cup of broth just in case you need it at the end.
After 18 minutes, the rice should be al dente. Try not to overcook it to mush because we want there to be some bite to it. At this time, stir in the pumpkin purée. Stir as it cooks for 2 minutes and then take the pan completely off the heat.
Stir in the vegan butter, vegan parmesan, and nutmeg. Serve the pumpkin risotto garnished with dried cranberries, pepitas, vegan Parmesan, and toasted sage leaves (optional).

Video

Notes

Keep the broth warm while cooking the risotto.
Place the fried sage leaves on a paper towel to absorb the excess oil.
Stir regularly for a creamy texture and to prevent anything from sticking to the pan.
I found that adding the pumpkin toward the end produces the best texture for the risotto.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.