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    Vegan Pumpkin Risotto

    By Elaine Gordon · Published: Sep 10, 2016 · Modified: Sep 26, 2021

    Jump to Recipe
    VGGFNFSFKFV
    Vegan Pumpkin Risotto

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

    pumpkin-risotto-3
     
    This elegant vegan pumpkin risotto recipe is a total crowd pleaser every time.  And, this is yet another way to incorporate fall's favorite vegetable into your dinner routine.  I recommend using my easy homemade pumpkin puree for best results.
     
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    What are the health benefits of pumpkin?

    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, iron, magnesium, copper, folate, potassium and vitamins A , C,  E and K.

    Want more vegan and gluten-free pumpkin recipes in your life?

    Try these pumpkin recipes (both savory and sweet):

    Vegan Pumpkin Pie Smoothie

    Homemade Pumpkin Puree (pressure cooker)

    Homemade Pumpkin Puree (oven)

    Vegan Creamy Pumpkin Oatmeal

    Creamy Vegan Pumpkin Garlic Pasta

    Vegan Pumpkin Chili

    Vegan & Gluten-Free Pumpkin Chocolate Swirl Muffins

    Easy Blender Pumpkin Soup

    Garlic Pumpkin Hummus

    One-Pot Pumpkin Curry

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

    Now let's make vegan pumpkin risotto happen!

    Print
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    Vegan Pumpkin Risotto


    • Author: Elaine Gordon
    • Total Time: 50 mins
    • Yield: 8 1x
    • Diet: Vegan
    Print Recipe
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    Description

    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.


    Ingredients

    Scale
    • 2 tablespoons extra virgin olive oil
    • 1 large white onion, diced
    • 1 ½ teaspoon fine salt
    • ½ teaspoon ground black pepper
    • 4 garlic cloves, minced
    • 2 cups arborio rice
    • ½ cup white wine
    • 6 cup low-sodium vegetable broth
    • 1 ½ cup homemade pumpkin puree
    • 1 cup frozen peas
    • ½ cup vegan, soy-free butter
    • 3 tablespoons nutritional yeast (optional - this gives it a cheesy flavor)
    • garnish: fresh Italian-flat leaf parsley and freshly ground black pepper

    Instructions

    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.

    Equipment

    dutch oven

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    Airtight Container

    airtight container

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    • Prep Time: 5 mins
    • Cook Time: 45 mins
    • Category: One-Pot Meal
    • Method: Stovetop
    • Cuisine: Italian

    Keywords: vegan pumpkin risotto

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    Reader Interactions

    Comments

    1. Jackie says

      September 17, 2021 at 9:07 am

      Can't wait to try this!

      Reply
      • Elaine Gordon says

        September 17, 2021 at 10:52 am

        Thank you so much, Jackie! I hope you can soon! Best, Elaine

        Reply

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