Vegan Pumpkin Risotto has been one of my favorite meals this Fall. The recipe creates a warm and comforting meal that features one of my favorite Fall ingredients: Pumpkin. I know that Pumpkin is really overused in a lot of places; however, the pumpkin puree really complements the risotto extremely well.
This Vegan Pumpkin Risotto doesn’t take too much time to make and is very doable on a weeknight. I used homemade pumpkin puree, but you can also use Organic Canned Pumpkin. If you go the canned pumpkin route, I highly recommend using a high quality organic brand.
Freshly minced ginger, cinnamon and freshly grated nutmeg enhances the pumpkin flavor profile in the Risotto. Oh, and a little touch of maple syrup adds just the right amount of sweetness. To create a little creaminess, soy milk is added. You could also use unsweetened almond milk if you aren’t a big soy milk person.
Seriously, these are some of my favorite fall flavors.
Perfect for Fall.