This creamy and luxurious risotto recipe gets a nutrition boost from pumpkin.  Most risottos are full of butter and loads of cheese.  This vegan version is lightened up so you can feel good about eating comfort food.




This elegant recipe is a total crowd pleaser every time.  And, this is yet another way to incorporate fall’s favorite vegetable into your dinner routine.


Pumpkin is packed with disease-fighting nutrients and has actually been deemed a “super food.” Pumpkin contains powerful antioxidants known as carotenoids that can protect cells from free radical damage.  It also offers fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A , C,  E and K.  Canned pumpkin is packed with these nutrients too.




For nights when you don’t want a lot of mess, this one-pot recipe makes life just a tad bit easier.


Dairy-Free Pumpkin Risotto

  • Author: Elaine Gordon
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 8 1x


This dairy-free risotto is incredibly creamy and loaded with bold flavor from white onion, garlic and white wine. Pumpkin puree and peas boost the nutritional value and help sneak in some veggies. This recipe makes a huge batch and serves about eight. You can half the recipe if you are not looking to make as much. Although I highly recommend just following it as is since it makes great leftovers and freezes well.



  • 2 tablespoons extra virgin olive oil
  • 1 large white onion, diced
  • 1 1/2 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 4 garlic cloves, minced
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 6 cup low sodium vegetable broth
  • 1 1/2 cup canned pumpkin puree
  • 1 cup frozen peas
  • 1/2 cup vegan, soy-free butter
  • 3 tablespoons nutritional yeast (optional – this gives it a cheesy flavor)
  • garnish: parsley and freshly ground black pepper


  1. Heat oil in a large pot over medium heat. Add the onion, salt and pepper. Cook until the onion is translucent (but not browning), 5-7 minutes. Add the garlic, stir and cook for about 2 more minutes.
  2. Add the rice, mix it together with the onions so the dry rice toasts a little bit (about 1 minute). Add the wine, scrape up anything that’s sticking to the pan, and let the wine simmer down for another minute.
  3. Add broth and bring to a rolling boil. Then immediately reduce the heat to low and let simmer (stirring occasionally) for about 35 minutes until liquid is mostly absorbed.
  4. Add the pumpkin puree and stir to combine. Simmer on low for another 5 minutes.
  5. Stir in the peas, vegan butter and nutritional yeast if using. Simmer on low for another 5 minutes.
  6. Taste and adjust seasonings. Serve immediately. Top with fresh parsley and freshly ground black pepper.
  7. Store leftovers in an airtight container in the refrigerator. If storing leftovers in the freezer leave one inch at the top for expansion.

  • Category: One-Pot Meal
  • Cuisine: Italian