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!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Appetizer, Main Course
Cuisine: Comfort Food, Italian-Inspired
Diet: Gluten Free, Low Lactose, Vegan
Keyword: italiano ala vegano, pumpkin risotto, quick mushroom risotto, roasted pumpkin risotto
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.
Baked pumpkin risotto variation
Preheat Oven. Preheat your oven to 375 ºF (190 ºC). This is a bit lower than the original recipe because we're going for a slow, even cook.
Prep Pumpkin. Just like in the original, dice your peeled fresh pumpkin and toss it in a teaspoon of olive oil and a pinch of salt. Set aside.
Prep Broth. In a medium saucepan, bring your vegetable stock to a boil, then reduce heat to low. Keep it hot; we'll need it soon.
Sauté Veggies. In your Dutch oven or oven-friendly pot, heat a splash of olive oil over medium heat. Toss in your chopped onions and minced garlic. Cook until the onions are translucent.
Add Rice and Liquid. Throw in your rice and give it a quick stir. Pour in a splash of white wine (or vegetable broth) and stir until most of the liquid evaporates.
Combine Ingredients. Add half of your prepped pumpkin dice to the pot. Also, pour in 4 cups of your hot vegetable broth. Stir in some nutritional yeast for that cheesy flavor.
Into the Oven. Cover your Dutch oven with its lid or aluminum foil. Place it in your preheated oven and bake for 25 minutes. This allows all the flavors to meld together and the rice to absorb the broth, giving you that creamy texture we all love.
Check & Season. After baking, carefully remove the Dutch oven (it's hot!). Stir in the remaining pumpkin dice, fresh sage, and a grating of nutmeg if you're feeling it. Give it a taste; if the rice is al dente, you're good to go. Drizzle a bit more olive oil, add some black pepper, and adjust the salt to your liking.
Serve it Up. Spoon that deliciousness into plates and sprinkle some vegan Parmesan on top. Serve immediately and watch it disappear!
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Notes
Pumpkin weight refers to deseeded and peeled pumpkins.