This Vegan Pumpkin Risotto is super creamy, hearty and the perfect cozy and comforting meal for the winter months! It’s fancy and simple at the same time and it is full of flavour.
Risotto is a great vegan dinner idea! It’s familiar and everyone will enjoy it, it’s delicious and so flavourful. It might sound like a hard thing to make, but it is actually really simple, you just need a bit of patience! It’s a typical Italian dish and it’s made from arborio rice and vegetable stock.
The classic risotto originated in Milan with “risotto alla milanese” made with butter, sage, onion, stock, white wine, parmesan and saffron. There are many varieties of risotto and pumpkin risotto is the perfect one for the fall and winter season. Pumpkin is in season and I cannot think of a better way of using it! Pumpkin, white wine, rosemary and caramelised onions are combined to create a delicious meal.
Risotto is typically not vegan as beef stock, parmesan and butter as used, but it’s super easy to make it vegan! Even the most skeptical non vegans will love this.
This creamy pumpkin risotto is perfect for a date night or a dinner with friends, it’s fancy enough but also easy!
INGREDIENTS
The ingredients for this vegan risotto recipe are few and accesible ones:
- Arborio rice – this cannot be substituted, you need risotto rice to make risotto. Arborio rice is different from other rice because it is high in starch. When it is cooked it releases the starch and it results in a creamy and chewy rice, creating the typical risotto texture.
- Pumpkin – You can use canned pumpkin puree but in this recipe I bake the pumpkin in the oven, blend half of the pieces with some vegetable stock and keep the rest of the pumpkin for some texture in the risotto.
- Onion – red, white or brown
- Dry white wine – This is used in traditional recipes to give it that extra flavour and add some acidity. Any wine will work.
- Vegetable stock – you can use homemade stock or vegetable bouillon or stock cubes.
- Butter – butter is used to make the risotto creamy and rich. In this recipe I use a small amount because the pumpkin is already very creamy.
- Rosemary, salt and pepper – you can use your favourite herbs, sage would work great.
- Caramelised onion– this is a super delicious addition to the recipe and a nice contrasting flavour.
HOW TO MAKE IT
HOW TO MAKE CARAMELISED ONIONS
- Add some oil to a pan, then add the onions, stir often to avoid sticking, add a splash of water to the pan and if they start to stick. add 1 tsp of sugar and keep cooking on low heat until caramelised and sticky.
HOW TO MAKE PUMPKIN RISOTTO
- Bake the pumpkin – Cut into small chunks and bake about 20 minutes at 190C with a drizzle of olive oil. Once it is cooked take half and blend it with some vegetable stock to create a smooth cream. Alternatively use canned pumpkin puree
- Sauté the onion – To a pan add the olive oil, then sauté the onion until translucent, 5/10 minutes.
- Toast the rice – Add the rice to the pan and let it toast for a few minutes.
- Add white wine – Simmer until evaporated.
- Add vegetable stock – Add the stock one ladle at a time. Add one, let it be absorbed and then add the next one.
- Add the pumpkin puree – When the rice is al dente, add the pumpkin cream and mix well. Add the remaining pumpkin pieces and continue cooking until cooked.
- Turn off the heat, Add some butter and let it melt while mixing.
- Season – Add salt, pepper and fresh rosemary.
- Serve – Top with the caramelised onions!
HOW TO STORE
Risotto is better served immediately but you can let it cool down and keep in the fridge and reheat it. How to store this pumpkin risotto
- In the fridge, place in an airtight container and keep in the fridge for up to 5 days. Reheat in the microwave or on a pan, adding some water or vegetable stock to help make it more creamy
- In the freezer, place in a container that is freezer safe for up to 3 months. Defrost overnight and reheat as above.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Creamy Pumpkin Risotto (Vegan)
Equipment
- Blender
- Pan
- Oven
Ingredients
- 500 g pumpkin roasted at 190C for 20 minutes
- 130 g arborio rice
- 1/2 onion chopped
- 1 tbsp olive oil
- 1/2 cup white wine
- 800 ml vegetable stock hot, keep in a pan on low heat
- 1 tbsp butter
- salt, pepper, fresh rosemary to taste (chopped)
- 1/2 red onion
- 2 tsp sugar
- Water
Instructions
- First bake the pumpkin, cut into small chunks for about 20 minutes at 190C with a drizzle of olive oil. Once it’s cooked take half and blend it with some vegetable stock to create a smooth cream.
- To a pan add the olive oil, then sauté the onion until translucent, 5/10 minutes. Add the rice and let it toast for a few minutes.
- Add white wine and simmer until evaporated.
- Start adding the vegetable stock, one ladle at a time. Add one, let it be absorbed and then add the next one.
- When the rice is al dente, add the pumpkin cream and mix well. Add the remaining pumpkin pieces and continue cooking until cooked.
- Turn off the heat, add some butter and let It melt while mixing. Season with salt, pepper and fresh rosemary. Serve and top with the caramelised onions!
Nutrition
