This creamy and cozy one-pot Vegan Pumpkin Risotto is the ultimate comfort meal, but still healthy and family friendly. This 20 minute dish is sure to be a favorite entree, but also makes a fabulous side. Bonus points: it’s great for a holiday meal or just a quick weeknight favorite.
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Hey Internet, I know it seems a little too soon to publish a pumpkin recipe, seeing as it’s only September 1st when I’m publishing this, but you know what? I like pumpkin, darnit, and I’m not ashamed to eat it anytime of the year!
And I really, really like savory pumpkin dishes. Sure, it’s great as pumpkin pie… but pumpkin risotto--now that’s something special.
Maybe that seems weird to you. Risotto is supposed to be buttery and light with very Italian flavors--and white wine.
But I’m here to tell you today that risotto is a great vessel for all kinds of flavors. It’s like rice got a creamy glow-up. Seriously.
Never had risotto? You’re missing out! Even if you’ve had rice other ways, I guarantee risotto is something really different and awesome.
So risotto is typically made with arborio rice, which is a round short grain white rice. It becomes ultra creamy and smooth, and almost disappears, but still has a slight chew to it, making it a satisfying and cozy meal.
Add in some smooth, velvety pumpkin puree, some fall-ish herbs, and a generous amount of vegan Parmesan topping (tasty and protein-packed!)? Kisses fingers like a chef Beautiful.
But… is it easy?
YES.
And quick?
DOUBLE YES.
Convinced you yet?
What You’ll Need
So let’s talk about the basics first.
Arborio rice is an Italian short grain rice, named after the town of Arborio in Italy. It can be found in most grocery stores, but if you can’t find it and buying it online isn’t an option, I’d recommend substituting it with another short grain rice.
Brown rice will work, but may require a little bit longer to cook.
I highly recommend using the onion and garlic the recipe calls for, but if you can’t have them, the recipe will still taste good without. Shallots would be really good instead of onion, too.
For the pumpkin, I just used one can of pumpkin puree. Be careful not to buy canned pumpkin pie filling as that has sweeteners and other ingredients.
You could also substitute the pumpkin with any other winter squash like butternut (yum!). If you want to use fresh pumpkin, you can, just cook it until soft, blend it, and use one and a half cups of it to replace the can of pumpkin in this recipe.
The only other things you need for this recipe are vegetable broth, dried or fresh thyme, and a pinch of salt.
But what about wine, you may ask? Can you make risotto without wine?
The answer is yes! But you could also totally swap some of the broth for a nice white wine, if you like. :)
I do recommend a few additions at the end to really take the flavors to another level: vegan Parmesan, fresh squeezed lemon juice (a vinegar like apple cider vinegar will also work), fresh chopped parsley, and a tiny bit of either coconut milk or cashew cream (carton non-dairy milks will work but be careful because they’re watery).
Tips for Making Vegan Pumpkin Risotto
This dish is really easy to make and comes together in 20 minutes or less! However I have a few tips to help you make it extra delicious--and save some time in the process!
- Chop your onion as finely as you can, so it “disappears” into the creaminess of the risotto. The same goes for the garlic. Use a garlic press if you loathe chopping garlic.
- Speaking of which, you want to saute your onion for about 3 minutes BEFORE adding the garlic, as garlic burns faster than onion does.
- If you want to keep this oil-free as I’ve written the recipe (you’re always welcome to use oil if YOU want to, I just choose not to), preheat your pan for a minute or two over medium high heat and then add the onions. Only add water or broth a tablespoon at a time, until the onion starts to stick or all the water has evaporated. I recommend using a high quality nonstick pan if you can afford it--it’s a great investment in your cooking and your health.
- Toast the rice by adding it to the pot after scraping the onion and garlic to the outer edges of the pot. Stir it around for 30 seconds to add more flavor, then dump in the broth and canned pumpkin.
- After bringing it to a boil, pop on the lid, turn down the heat, and let it simmer until the rice is soft. I highly recommend checking it every 5 minutes, though, as it cooks fairly quickly.
- When it’s done, I recommend using ALL the add-ins for tons of flavor--chopped fresh parsley, easy home vegan Parmesan (seriously it takes 2 minutes and you probably have all the ingredients already), a little creamy coconut milk or cashew cream, and some fresh lemon to brighten everything up. Now that’s bowl-licking good!
- You can prep this risotto on a Sunday and eat it throughout the week or you can even freeze it! Despite what you’ve heard, rice can be totally fine when it defrosts from being frozen. I recommend adding a tablespoon of water to the rice before reheating!
What to Serve With Risotto
We love this risotto on it’s own, but it would also be delicious with some steamed or roasted vegetables (like broccoli or green beans!) or a salad like this pomegranate salad that’s full of Fall vibes.
You can make this risotto a full meal in and of itself or serve it alongside a centerpiece such as vegan brisket or lentil mushroom loaf.
More Quick Vegan Meals
I’m pressed for time often, especially during the weekday evenings, so I love a quick and easy meal. Try one of my favorite quick vegan dinners listed below:
- 15 Minute Garlic Noodles
- 15 Minute Veggie Lo Mein
- 20 Minute Chinese Curry
- 25 Minute Vegan Orange Chicken
- 25 Minute Vegan Spinach Noodle Kugel
- 30 Minute Chickpea Florentine
- 30 Minute Pasta Puttanesca
Anything Else?
As always, I hope you love this recipe--I know I do, and Mr. Zardyplants does, too. It’s not often we both lick the bowl after eating but we really did with this one.
This Vegan Pumpkin Risotto is:
- Cozy
- Creamy
- Rich
- Thick
- Satisfying
- Kind of like a big fall hug
- And perfect for a quick weeknight dinner or holiday meal!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Pumpkin Risotto
- Total Time: 20 minutes
- Yield: 6 cups 1x
- Diet: Vegan
Description
This creamy and cozy one-pot Vegan Pumpkin Risotto is the ultimate comfort meal, but still healthy and family friendly. A 20 minute dish!
Ingredients
- 1 medium onion, diced finely
- 3-4 clove garlic, minced
- 1.5 cups arborio rice (see note 1)
- 1-14 oz can pumpkin puree (see note 2)
- 4 cups vegetable broth
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp of salt, or to taste
Optional Add-Ins (recommended--see note 3)
- Juice of 1 large lemon (or 1.5 tbsp white wine vinegar)
- ½ cup 2 minute Vegan Parmesan topping
- ¼ cup fresh parsley, chopped
- ¼ cup coconut milk (can sub cashew cream if not allergic) (see note 3)
Instructions
- Saute onions and garlic: Add the onions to a preheated nonstick pot over medium high heat. If cooking oil-free, only add water or broth a tablespoon at a time, until the onion starts to stick or all the water has evaporated. Add the garlic after 3 minutes, when the onion has softened. Saute for another minute.
- Toast the rice: Scrape the onion and garlic to the outer edges of the pot and add the dry rice to the center. Stir it around for 30 seconds to add more flavor, add the rosemary and thyme, then dump in the broth and canned pumpkin.
- Boil then simmer: Bring to a boil, then turn down the heat to a medium simmer, cover, and let cook for 10 minutes or until rice is soft and the excess liquid has been absorbed. I highly recommend checking it every 5 minutes, though, as it cooks fairly quickly.
- Boost it: When it’s done, I recommend using ALL the add-ins for tons of flavor--chopped fresh parsley, easy home vegan Parmesan (seriously it takes 2 minutes and you probably have all the ingredients already), a little creamy coconut milk or cashew cream, and some fresh lemon to brighten everything up.
- Serve: Serve the risotto hot with whatever you like: a slice of crusty bread, steamed or roasted veggies, salad, lentil loaf, etc.
- Store: Refrigerate leftovers in an airtight container up to 5 days or freeze in a freezer safe container up to 3 months. Despite what you’ve heard, rice can be totally fine when it defrosts from being frozen. I recommend adding a tablespoon of water to the rice before reheating!
Notes
- Note 1: Arborio rice is an Italian short grain rice, named after the town of Arborio in Italy. It can be found in most grocery stores, but if you can’t find it and buying it online isn’t an option, I’d recommend substituting it with another short grain rice. Brown rice will work, but may require a little bit longer to cook.
- Note 2: Be careful not to buy canned pumpkin pie filling as that has sweeteners and other ingredients. You could also substitute the pumpkin with any other winter squash like butternut (yum!). If you want to use fresh squash, just cook it until soft, blend it, and use one and a half cups of it to replace the can of pumpkin in this recipe.
- Note 3: I do recommend a few additions at the end to really take the flavors to another level: vegan Parmesan, fresh squeezed lemon juice (a vinegar like apple cider vinegar will also work), fresh chopped parsley, and a tiny bit of either coconut milk or cashew cream (carton non-dairy milks will work but be careful because they’re watery).
- Cook Time: 20 minutes
- Category: Entree, Dinner
- Method: Stove top, one pot
- Cuisine: American
Maren
This sounds so yummy
Viola
Hi, you did not mention when to drop the dried thyme and rosemary?
Noelle Andrea
I made this Vegan Pumpkin Risotto tonight for my family and they LOVED it. I followed your recipe exactly and it turned out perfectly. So delicious! Looking forward to trying your other recipes.
Tiffany
This is super easy and super yummy!! Thanks for sharing this recipe!
Christine
The recipe doesn’t say when to add the rosemary or thyme help
💚 Liz
Add it after toasting the rice, right before adding the pumpkin.
Christine
Thank you! This came out so good I’m making it for a thanksgiving potluck
Krista J Essler
This is so tasty! I've made it three times and my picky eaters still love it. Looking forward to the next recipe.
Lindsey
So many.delicious recipes! Love the ingredients and healthy value for our family. Even more ready for the holidays!
Erin
I was craving pumpkin risotto and this recipe sounded perfect! I didn't have a few of the ingredients so I made do with things we had. Thankfully it still turned out delicious! 😋 and I'm already eyeing off your Aglio E Olio Pasta recipe for tomorrow night 🤩
Kim
Absolutely delish! I used sushi rice, and did the lemon juice & your parmesan topping. Didn’t feel like coconut cream, so I added maybe a tablespoon of earth balance butter and a decent splash of soy milk. Super super tasty!!!