This creamy vegan pumpkin risotto is one of those cozy fall dinners that feels extra special without relying on dairy, wine or store-bought broth. Arborio rice cooks slowly in a homemade pumpkin-cashew broth until tender and creamy, with shallots and garlic adding plenty of savory flavor.
The pumpkin gives the risotto its gorgeous golden color and subtle fall flavor, while blended cashews make the cooking liquid naturally rich and creamy. A little avocado oil or vegan butter stirred in just before serving makes the finished risotto especially silky.
This recipe is naturally vegan and gluten-free.
A Different Kind of Risotto
Traditional risotto is often made with wine, broth, butter and Parmesan cheese. I wanted to create a version using simple ingredients that work for my entire family (ages 9 to 42!) while still delivering that rich, creamy texture I love about risotto. I would definitely say this version is kid-friendly while still tasting gourmet for the adults.
Instead of broth, I blend pumpkin purée, cashews, water and a small amount of maple syrup into a smooth pumpkin-cashew broth. Adding it gradually to the Arborio rice gives the rice time to release its starches while absorbing all that pumpkin flavor.
It may not be the most traditional risotto, but the result is creamy, savory and so comforting.
Ingredient Notes
- Arborio rice: This short-grain Italian rice is especially high in starch, which is what creates risotto's signature creamy consistency as it cooks. I don't recommend substituting regular long-grain rice here.
- Pumpkin purée: Be sure to use 100% pure pumpkin rather than pumpkin pie filling. The pumpkin flavor is subtle enough that this still tastes like a savory dinner rather than a sweet pumpkin dish.
- Raw cashews: Cashews give the pumpkin broth extra body and richness without dairy. Soaking them before blending helps create the smoothest texture. You can also use raw blanched slivered almonds here.
- Shallots and garlic: These create the savory foundation of the dish. I love to let them prooperly caramelize so the flavor here is big. I also like adding a tiny amount of garlic powder at the end when I want the garlic flavor to come through a little more.
- Maple syrup: One tablespoon balances the earthiness of the pumpkin without making the risotto taste sweet. My kids love when I add it.
The Secret to Creamy Risotto
The biggest thing I've learned while developing this recipe is not to rush the rice.
Keep the pumpkin-cashew broth warm and add it gradually rather than pouring it into the pot all at once. Allow the rice to absorb most of the liquid before adding more, maintaining a gentle simmer and stirring regularly.
The rice is finished when it is tender all the way through but hasn't turned mushy. If you've used all of the pumpkin broth and the center of the rice is still too firm, simply continue cooking it with a little additional hot water.
Risotto also thickens quickly once it comes off the heat. I like mine creamy and loose enough to settle naturally into the bowl rather than sitting in a stiff mound.
Finishing the Risotto
Just before serving, stir in avocado oil or vegan butter. This final step makes a surprisingly big difference, giving the risotto an extra-silky consistency and richer flavor.
You can serve it as-is or finish each bowl with freshly ground black pepper and your favorite finely grated vegan Parmesan.
It's cozy enough for a fall weekend dinner but simple enough to make whenever pumpkin season is calling.
If you like this recipe, try my butternut squash risotto and creamy vegan pumpkin garlic pasta next. My creamy pumpkin pasta was actually the inspiration for this recipe. I thought the creamy pumpkin sauce would be the best way to make this risotto still taste rich without the dairy and it really delivered here.
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Creamy Vegan Pumpkin Risotto
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
Creamy pumpkin risotto made with Arborio rice, pumpkin, cashews, shallots and garlic. This cozy fall dinner is naturally vegan and gluten-free with no wine or store-bought broth needed.
Ingredients
- 4 tablespoons pure avocado oil
- 2 large shallots, finely diced
- 1 ¾ teaspoons fine salt
- 4 large garlic cloves, minced
- 1 cup Arborio rice
- 1 cup pumpkin purée
- ⅓ cup raw cashews, soaked and drained
- 4 cups filtered water
- 1 tablespoon pure maple syrup
- ¼ teaspoon garlic powder, optional
- Freshly ground black pepper, to taste, optional
- 2 tablespoons pure avocado oil or vegan butter, for finishing
- Finely grated vegan Parmesan, for serving, optional
Instructions
- Add 4 tablespoons avocado oil to a 6-quart non-stick, non-toxic Rondeau over low heat (or use a large, heavy-bottomed pot). Add the shallots and salt and sauté until the shallots are soft and translucent.
- Add the minced garlic and cook for another 2-3 minutes, stirring frequently and being careful not to let the garlic brown.
- Add the Arborio rice and stir well to coat it in the oil and aromatics. Toast the rice over low heat for 3-5 minutes, stirring frequently.
- Meanwhile, add the pumpkin purée, soaked and drained cashews, filtered water and maple syrup to a high-speed blender. Blend on the highest speed for about 1 minute, until completely smooth and creamy with no detectable grittiness.
- Pour the pumpkin-cashew broth into a medium saucepan and warm it over medium-low heat until steaming. Reduce the heat to low and keep warm while the rice cooks. Do not boil.
- Increase the heat underneath the rice to medium-low. Add about 1 cup of the warm pumpkin-cashew broth and stir well. Adjust the heat as needed to maintain a gentle simmer.
- Cook uncovered, stirring regularly, until most of the liquid has been absorbed. Add another ½-1 cup of warm pumpkin broth and continue cooking. Repeat, adding more broth as the rice absorbs it, until the rice is tender and the risotto is creamy, about 25-35 minutes.
- Taste the rice before removing it from the heat. It should be tender throughout without a hard or chalky center. If you've used all of the pumpkin broth and the rice still needs additional cooking, add hot water ¼ cup at a time and continue simmering until tender.
- Stir in the optional garlic powder and freshly ground black pepper to taste.
- Remove from the heat. Immediately stir in 2 tablespoons avocado oil or vegan butter until completely incorporated and the risotto looks silky and glossy.
- Serve immediately topped with finely grated vegan Parmesan and additional black pepper, if desired.
Notes
- Cashews: For the smoothest pumpkin broth, soak the raw cashews before blending and use a high-speed blender.
- Consistency: Risotto should be creamy and loose rather than stiff or dry. It will continue to thicken as it sits, so additional hot water can be stirred in as needed before serving.
- Cooking time: Rather than relying solely on a specific cooking time, cook until the Arborio rice is tender throughout. If the rice still has a firm or chalky center, continue cooking and add additional hot water as needed.
- Garlic powder: The optional ¼ teaspoon garlic powder added at the end gives the finished risotto a little extra savory garlic flavor without overpowering the pumpkin.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Entree or Side
- Method: Blender and Stovetop
- Cuisine: Italian
Jackie says
Can't wait to try this!
Elaine Gordon says
Thank you so much, Jackie! I hope you can soon! Best, Elaine