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.
Warm.
Comforting.
Delicious.
Perfect for Fall.
Vegan Pumpkin Risotto
Ingredients
- 4 ½-5 Cups Vegetable Broth, warmed
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Small White Onion, finely minced
- 1 Tablespoon Ginger, finely minced
- 2 Garlic Cloves, minced
- 1 ½ Cups Arborio Rice
- ½ Cup White Wine
- ½ Tsp Sea Salt, or to taste
- ¼ Tsp Black Pepper
- 1 ½ Cup Pumpkin Puree, homemade or canned
- ¼ Tsp Cinnamon
- Pinch Freshly Grated Nutmeg
- 1 Tablespoon Fresh Thyme, minced, optional
- 1/2 Cup Unsweetened Soy Milk
- 1 Tablespoon Pure Maple Syrup
- ½ Juice of 1 Lime
- Salt and Pepper to Taste
Instructions
- In a large saucepan or pot, heat the vegetable broth. Keep at a low simmer while you start the risotto.
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and ginger with a pinch of salt. Sauté until softened, about 4-6 minutes. Add in the garlic and sauté for 1 more minute.
- Stir in the Arborio rice. Stir and cook for 1-2 minutes. Add in the white wine and cook until the wine has been absorbed. Continuing to stir.
- Ladle in a little bit of the stock. Also add the sea salt and black pepper at this time. Continue to stir the rice as it cooks. Once the ladle of stock has been absorbed, add in another one. Continue this process until the rice is al dente. You might not need all the broth.
- When you add in the last ladle of broth, also add in the pumpkin puree, cinnamon, and nutmeg. Stir and make sure to thoroughly incorporate the pumpkin with the rice. Stir in the fresh thyme.
- When the last bit of broth has been absorbed into the rice, add the soy milk and maple syrup. Cook for another 5 minutes. Add in the lime juice and turn off the heat. Taste and adjust seasonings if needed.
- Serve immediately and enjoy!
Yum! That looks fabulous. I’ve never really made risotto, but when I do it will definitely be a pumpkin one! Also, I love, love, love, loooove your veggie pray flags in the background. Those are awesome!! A beautiful photograph of you as well!