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    Home » Recipes » Entrées

    Published: Feb 7, 2022 · Modified: Sep 11, 2022 · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Easy Creamy Roasted Pumpkin Risotto Recipe

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    roasted pumpkin risotto recipe pin image
    roasted pumpkin risotto recipe pin image
    roasted pumpkin risotto recipe pin image
    VNFGF

    Have you ever made a roasted pumpkin risotto? If not, you're in for a real treat! This vegan, creamy, and healthy roasted pumpkin risotto is the perfect Winter or Fall dish. It's easy to make, and it tastes delicious. You're going to love it!

    45 degrees view of roasted pumpkin risotto on a wooden table
    Jump to Recipe - Print Recipe

    We love eating risotto and pumpkins are amongst our favorite veggies to use in the kitchen. Head to head with eggplants. They make the perfect fall season companion, luckily we are also able to get them in wintertime.

    fresh pumpkin risotto spoon

    Making roasted pumpkin is one of our go-to side dishes, as it is as simple as tossing the right-sized pumpkin cubes, with your choice of herbs. Roasted pumpkin as a side dish quickly can become a fantastic ingredient for other dishes like the one we present today.

    You can also use the puréed squash to make a creamy vegan butternut squash pasta.

    If you love autumn flavors, you are up for a treat, our butternut squash risotto, which will surely gain your heart!

    Springtime? Our lemon asparagus risotto is always a favorite at our Easter celebrations table!

    We took the inspiration to make this dish during our travels in the Piedmont Region in Italy, where we tasted fantastic pumpkin risotto and stuffed plins (which look like a local small version of ravioli).

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🍽 Equipment
    • 📖 Variations
    • 🥡 Storage
    • 🥢 How to serve risotto
    • 🧐 Tell me what's the best pumpkin?
    • 🍚 What rice to use for risotto?
    • 📚 More creamy risotto recipes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🧾 Ingredients

    Surprisingly, just a few ingredients are needed for a Vegan Pumpkin risotto recipe. The essential ingredient is rice – for further info on the rice check below.

    roasted pumpkin risotto ingredients
    • Pumpkin or butternut squash
    • Carnaroli rice or arborio rice
    • Dry white wine
    • Onion or shallot
    • Garlic cloves
    • Nutritional yeast
    • Olive oil or unsalted butter (vegan)
    • Vegetable stock
    • Fresh sage

    See quantities and complete instructions in the recipe card.

    🔪 Instructions

    How to make roasted pumpkin risotto?

    You'll be amazed that risotto can be made easily. The steps are outlined below. The recipe needs constant stirring, so be present! 🙂

    Roast

    olive oil, sea salt and pumpkin dice to roast the pumpkin

    roast pumpkin with olive oil and salt

    roasted pumpkin dice in a lined baking sheet

    I like making small dice, so they cook quickly.

    It begins in the oven briefly roasting the pumpkin dice with oil and salt for 20 minutes in a preheated oven.

    Boil

    Bring your choice of veggie stock to a simmer, and keep it close to your skillet where you will cook the risotto.

    To make homemade stock you can simply bring some onions, garlic, and misfitted veggies to boil for 10-15 minutes in a large saucepan or large pot.

    vegetable stock
    warm stock

    Chop and saute

    finely chopped onion and minced garlic

    Finely chop the onion and mince the garlic.

    saute onion and garlic

    Then sauté on medium heat in a skillet on medium-high heat until the onions look translucent.

    Cook the rice

    add rice on top of sauted onion and garlic

    add rice

    add white wine

    pour white wine

    Stir frequently

    add roasted pumpkin dice while rice is cooking

    Keep adding the hot stock, a half cup at a time, and then add half the roasted pumpkin dice.

    add nutritional yeast

    Then add the nutritional yeast or vegan parmesan cheese, to make it super creamy. Stir with a wooden spoon.

    Season

    smash some of the pumpkin dice and keep stirring frequently

    Add fresh sage (or herb of choice) and freshly grated nutmeg (optional). Add more stock and keep stirring occasionally making sure the pumpkin risotto doesn't dry out.

    add freshly grated nutmeg

    Optionally add freshly grated nutmeg.

    Adjust

    As soon as the rice is "al dente", reduce the heat and then turn off the hot stove.

    Add a drizzle of oil or unsalted butter, optionally vegan parmesan cheese, salt, and pepper. Stir and let it sit for 2-3 minutes, then serve immediately.

    add sage leaves

    🍽 Equipment

    You need a medium saucepan for the stock and a medium skillet to cook the risotto.

    If you make the roasted pumpkin, you need a large baking sheet as well. The parchment paper is optional but makes things easier.

    📖 Variations

    Some variations also work for this delicious risotto.

    Pumpkin

    Instead of using fresh pumpkin, you can use pumpkin puree or canned pumpkin; it will taste nice; it will just not have the richness that we all know roasted vegetables bring in.

    Use the same quantity and add the pumpkin mixture right after you start adding the hot stock.

    Rice

    As explained below, arborio rice also works if you can't find carnaroli rice. They are both short-grain and starchy Italian rice varieties. Here in Italy Carnaroli is considered the best rice for risotto as it makes a creamier dish.

    If you want to use rice that has more fiber content, you could use brown arborio rice; keep in mind that the cooking time will increase to make it tender. In my experience, almost 2X.

    Another popular rice variety used in the Veneto area is the vialone nano. The Vialone Nano rice comes in squat grains and is excellent rice: it absorbs seasonings well and has a good cooking yield, making it suitable for the preparation of risottos.

    Pumpkin and spinach risotto

    Immediately after adding the pumpkin dice, add one cup of shredded baby spinach per serving to the cooking rice.

    Pumpkin and mushroom risotto

    Before starting to cook, slice 50 grams (¼ cup) of sliced cremini or portabella mushrooms and stir fry them on an oiled skillet, turning them halfway until golden brown. Then remove from heat and reserve.

    Add them to the mushroom pumpkin risotto 5 minutes after you add the pumpkin dice.

    Olive oil

    You can use unsalted vegan butter; instead, we love this easy homemade vegan butter recipe.

    Herbs

    Instead of using fresh sage, you can choose fresh thyme or rosemary; they pair very well with the pumpkin's velvety sweetness.

    Onions

    Leeks are very commonly used in risottos, like our winter lemony risotto. Leeks make a great substitution whenever you are out of white or yellow onions.

    I have also tried using spring onion successfully.

    To make a pumpkin and leek risotto, substitute the onion with one sliced leek (don't use the though green tops); then follow the exact same instructions.

    Nutritional yeast

    We use this fantastic ingredient to add creaminess and replace the umami flavor of regular grated parmesan cheese for this vegan pumpkin risotto and all other risottos you can find on this site.

    If you have some homemade vegan parmesan cheese, go for it! It is made in minutes and adds richness.

    pumpkin risotto with roasted dice on top

    Pepper

    Feel free you use black pepper or white pepper for a final touch.

    🥡 Storage

    Store leftovers in the fridge for up to 3 days or freeze them in an airtight container for up to 3 months.

    If you freeze the risotto, unthaw it the night before in the fridge or the microwave. Then add some (not too much) to hydrate the risotto and top it with vegan parmesan.

    🥢 How to serve risotto

    This risotto is a complete meal, and yes, risotto means carbohydrates, but I need to let you know that people love sweeping the goodness out of their roasted pumpkin risotto plates, so there is always a piece of Pagnotta artisan bread or homemade focaccia around.

    However, risotto in Italy is considered a "primo piatto", like an appetizer, as the main dish usually consists of a bigger portion of protein. That's why this risotto can make a perfect side dish as well.

    Very hard to resist!

    fresh pumpkin risotto plated

    🧐 Tell me what's the best pumpkin?

    In Italian cuisine, squash is called "zucca", and that term applies to the wide variety of squash they produce. You can use the same pumpkins that you would use for a pumpkin pie. They vary slightly in sweetness but are completely replaceable for this recipe.

    If you use sugar pumpkin, it will decisively be a sweeter risotto, but don't worry! The flavor will be balanced out when we add the vegan parmesan (in replacement of grated parmesan cheese), sage, and the rest of the ingredients that make this pumpkin risotto fabulous.

    You can use acorn squash, as well. It will be less sweet.

    The magic of this recipe is that by roasting the pumpkin in the oven, you extract that amazing caramelizing goodness from any kind of squash, so pick the one you have available; even roasted butternut squash works perfectly.

    Check out our guide to choosing and cooking pumpkin, to know more about how to use this delicious vegetable.

    🍚 What rice to use for risotto?

    The risotto rice must be creamy. The short-grain rice Italian varieties Carnaroli and Arborio bring just that: starch! It is the high starchy contents that make the risotto creamy. The most widely available on supermarket shelves is Arborio.

    Risotto is traditionally cooked using carnaroli rice. Arborio rice can also be used, but here in the Lombardia region where risotto was born, most people argue Carnaroli is definitely best.

    Both Carnaroli and Arborio are short-grain and starchy varieties giving an ideal creamy texture to risotto.

    To complement the creaminess, the vegan parmesan cheese replaces the traditional dairy parmesan cheese and adds a mild saltiness that offers a contrast to the sweeter pumpkin.

    45 degrees view of roasted pumpkin risotto on a wooden table

    📚 More creamy risotto recipes

    If you like mushrooms, you will quickly fall in love with our red wine risotto and the creamy mushroom risotto, which works with any variety of fresh mushrooms you can find.

    We love lemony savory dishes like our all-time crowd please lemony spaghetti recipe, but we also use it in risottos, as it is common to find here in Italy. Experiment with this Lemony Winter risotto, made with lemons and leeks; we promise love at first sight.

    If you are into traditional recipes, the classic Risotto alla Milanese is for you. It is made with saffron and allows you to appreciate the magic of traditional Italian cuisine.

    Another super quick and convenient risotto is our Dried Tomato Risotto, which is easily put together with staple pantry ingredients and fresh basil; no one can resist the flawless combination of tomato and basil.

    Ready to give this vegan pumpkin risotto a try? It’s easier than you might think, and the end result is a creamy, healthy dish that will leave you feeling satisfied. So what are you waiting for? Get in the kitchen and start cooking one of our favorite recipes!

    More Italian vegan recipes you will love in our compilation.

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    roasted pumpkin risotto recipe featured image

    Vegan Roasted Pumpkin Risotto

    Gus
    Have you ever made a pumpkin risotto? If not, you're in for a real treat! This vegan, creamy, and healthy roasted pumpkin risotto is the perfect Fall dish. It's easy to make and it tastes delicious. You're going to love it!
    5 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Appetizer, Main Course
    Cuisine Comfort Food, Italian-Inspired
    Servings 4 serving
    Calories 357 kcal

    Equipment

    Cuisinart Chef's Classic Stainless Nonstick 2-Piece 9-Inch and 11-Inch Skillet Set - Black And Silver.
    (affiliate link)
    Skillet (affiliate link)
    our favorite rectangular silver baking tray.
    (affiliate link)
    Rectangular Baking Tray (affiliate link)
    copper measuring cups and spoons.
    (affiliate link)
    measuring cups (affiliate link)

    Ingredients
     
     

    • 10 oz pumpkin fresh, diced
    • 1 cup carnarolli rice or arborio rice (7 oz or 200 grams)
    • 1 onion medium
    • 2 cloves garlic medium, minced
    • 5 tablespoons nutritional yeast or vegan parmesan cheese
    • 5 cups vegetable broth
    • 6 leaves sage
    • 3 tablespoons olive oil extra virgin , or vegan butter

    Optional

    • ⅓ cup white wine dry, optional
    • nutmeg fresh
    • Salt and pepper
    • vegan parmesan cheese to serve
    Prevent your screen from going dark

    Directions
     

    Roast the pumpkin

    • Preheat the oven to 425 ºF (220 ºC) and line a baking pan with parchment paper.
    • Cut the peeled fresh pumpkin into small dice. In a small bowl, mix the pumpkin with a teaspoon of olive oil and a pinch of salt.
    • Bake for 20 minutes.

    Vegetable broth

    • In a medium saucepan, bring the vegetable stock to a boil over moderate heat. Reduce the heat to low and keep it hot.

    Cook risotto

    • Heat the oil in a medium saucepan. Add the chopped onions, followed by the minced garlic, and cook over moderately high heat, frequently stirring, until the onion is translucent, about 3 minutes.
      Add the rice, lightly cook it until and add the wine (or ⅓ cup vegetable broth), occasionally stirring, until most of the liquid has evaporated, and start adding hot stock.
    • Reduce the heat to moderate and gradually add 4 more cups of the hot vegetable broth, ½ cup at a time, stirring and cooking until the stock is almost absorbed before adding the next, about 15 minutes.
    • Add half of the pumpkin dice (save some for garnishing) and the nutritional yeast. Smash some of the pumpkins, so it contributes to the creaminess of the risotto, and leave some dice whole.
    • Stir in the fresh sage and grate some nutmeg (optional).

    Adjust

    • Taste the rice and when it is al dente, turn off the heat, add a drizzle of olive oil and black pepper and adjust the salt.

    Serve

    • Spoon the risotto into plates and sprinkle the Vegan Parmesan on top. Serve immediately.

    Video

    Notes

    Pumpkin weight refers to deseeded and peeled pumpkins.

    Nutrition Facts

    Calories: 357kcalCarbohydrates: 56gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1178mgPotassium: 561mgFiber: 5gSugar: 6gVitamin A: 7867IUVitamin C: 10mgCalcium: 29mgIron: 4mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    Vegan Roasted Pumpkin Risotto
    Amount per Serving
    Calories
    357
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    8
    g
    Sodium
     
    1178
    mg
    51
    %
    Potassium
     
    561
    mg
    16
    %
    Carbohydrates
     
    56
    g
    19
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    7867
    IU
    157
    %
    Vitamin C
     
    10
    mg
    12
    %
    Calcium
     
    29
    mg
    3
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
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    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking points to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

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      Recipe Rating




    1. Anjali says

      February 07, 2022 at 11:49 pm

      5 stars
      This risotto turned out perfectly! It was rich, creamy and hearty - and I loved that it was vegan too!!

      Reply
      • Gus says

        February 08, 2022 at 12:32 am

        I a glad to hear that Anjali! Thank you for letting us know! We love risottos so we will keep adding more recipes! Stay tuned!

        Reply
    2. Andrea says

      February 08, 2022 at 12:27 am

      5 stars
      this pumpkin risotto is the best and the perfect dinner option! so so good!

      Reply
      • Gus says

        February 08, 2022 at 12:33 am

        I am with you! I think what really makes it stand out is roasting the pumpkin, it adds a whole different dimension to it! Thanks for your review!

        Reply
    3. Sara says

      February 08, 2022 at 2:02 am

      5 stars
      Delicious flavour and texture, love roasted pumpkin so will definitely be making this recipe again!

      Reply
    4. Katie says

      February 08, 2022 at 2:40 am

      5 stars
      I love this recipe! It’s so creamy and delicious!

      Reply
    5. Tara says

      February 08, 2022 at 2:58 am

      5 stars
      Oh yum! I love that flavor with the roasted pumpkin. Such a beautiful and creamy risotto!

      Reply
      • Gus says

        February 09, 2022 at 9:04 pm

        Roasting makes a difference, doesn't it! ?? 🙂

        Reply
    6. Mirlene says

      February 08, 2022 at 3:27 am

      5 stars
      This turned out surprisingly good! I have never had pumpkin risotto til I made it for my family. It was a good way to sneak in more veggies for a healthier meal.

      Reply
      • Gus says

        February 08, 2022 at 11:05 am

        Hey Mirlene, that's so cool! Thanks for stopping by and leaving a comment. It means the world to us!

        Reply
    7. Andrea says

      February 08, 2022 at 3:30 am

      5 stars
      Love all the fresh roasted pumpkin. Makes this risotto look and sound fabulous!

      Reply
    8. Michelle says

      February 08, 2022 at 5:08 am

      5 stars
      I love finding creative ways to use fresh pumpkin! This recipe is just perfect for fall.

      Reply
      • Gus says

        February 08, 2022 at 11:04 am

        Thank you, Michelle! We have a thing with pumpkins! We keep striving to use it in more creative ways day by day!

        Reply
    9. Kaitlin says

      February 08, 2022 at 5:38 am

      5 stars
      This risotto was easy and delicious. I've only had pumpkin risotto once but yours was way better!

      Reply
    10. Shilpa says

      February 08, 2022 at 6:13 am

      5 stars
      We loved this pumpkin risotto. Creamy, flavourful and absolutely delicious.

      Reply
      • Gus says

        February 09, 2022 at 9:03 pm

        That's great Shilpa! Thanks for stopping buy and leaving a review!

        Reply
    11. Joshua says

      February 08, 2022 at 11:31 am

      5 stars
      All of your risotto recipes are amazing! This was a sure hit at the dinner table.

      Reply
      • Gus says

        February 08, 2022 at 7:42 pm

        Thank you, Joshua! It is very nice to know that you are liking our risottos! We will keep them coming! 🙂

        Reply
    12. Kayla DiMaggio says

      February 08, 2022 at 4:16 pm

      5 stars
      This roasted pumpkin risotto was so delicious! I loved how easy it was to make!

      Reply
    13. nancy says

      February 08, 2022 at 7:35 pm

      5 stars
      this risotto is SO CREAMY!! I love it so much

      Reply
      • Gus says

        February 08, 2022 at 8:14 pm

        Pumpkin makes creeeeamy risotto! Indulgence in a plate! I am glad you loved it Nancy!

        Reply
    14. Anaiah says

      February 08, 2022 at 9:07 pm

      5 stars
      Such a creamy and healthy risotto! The pumpkin was a wonderful idea!

      Reply

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