Description
This simple pumpkin risotto is a creamy, comforting, and naturally vegan dish perfect for cozy fall evenings or entertaining guests during the holidays. Made with Arborio rice, pumpkin puree, fresh herbs, and plant-based milk, it’s a hearty, flavorful, and gluten-free meal that’s easy to prepare in one pot.
Ingredients
Scale
Broth
- 5 vegetable bouillon cubes
- 7 cups of water, divided
Main Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 6 cloves of garlic, thinly sliced
- 2 tablespoons fresh sage, sliced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 2 cups Arborio rice
- 1 (15-ounce) can pumpkin puree
- Salt and black pepper to taste
- ¼ cup plant-based milk
Instructions
- Prepare the broth: Dissolve all 5 vegetable bouillon cubes in 2 cups of water and set aside to use as your flavorful broth base for the risotto.
- Sauté aromatics: In a large pan with a lid, heat 3 tablespoons of olive oil over medium heat. Add the finely diced onion and thinly sliced garlic, stirring frequently until they begin to lightly brown and become fragrant.
- Add herbs and rice: Mix in the sliced fresh sage, Italian seasoning, and paprika. Stir well to combine, then add the Arborio rice. Cook the rice while stirring until it starts to turn translucent, allowing it to lightly toast and absorb flavors.
- Cook the risotto with pumpkin and broth: Reduce heat to medium-low. Add the pumpkin puree and one cup of water. Stir constantly to prevent sticking and burning. Cook until the mixture thickens and most of the water is absorbed by the rice.
- Gradually add remaining water: Add another cup of water. Continue stirring and cooking until absorbed, repeating this addition step until all water has been incorporated and the rice is fully cooked and creamy, approximately 30 minutes.
- Season and finish: Season the risotto with salt and black pepper to taste. Stir in ¼ cup of plant-based milk to add creaminess. Taste and adjust seasonings as needed. Serve immediately while warm and creamy.
Notes
- This one-pot pumpkin risotto is naturally vegan and gluten-free, making it accessible to various dietary preferences.
- Constant stirring is key to achieving a creamy risotto texture and preventing the rice from sticking or burning.
- Use plant-based milk to maintain the vegan-friendly nature of the dish while adding a nice smooth finish.
- Perfect for fall dinners or holiday entertaining due to its comforting flavors and seasonal pumpkin.
Nutrition
- Serving Size: 1 serving
- Calories: 716 kcal
- Sugar: 7 g
- Sodium: 1201 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 127 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
