Vegan Pumpkin Risotto

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 02/24/22
Vegan pumpkin risotto

The Spruce 

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
182 Calories
5g Fat
26g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 182
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 546mg 24%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 3g
Vitamin C 3mg 16%
Calcium 25mg 2%
Iron 2mg 10%
Potassium 190mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Enjoy a vegetarian and vegan twist on classic Italian risotto made with pumpkin. The squash adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entrée, or really, anytime. Whether or not you're actually vegetarian or vegan, pumpkin risotto is a delicious, unique and creative entree choice for a fall, Halloween or Thanksgiving meal. It's also a great way to use up any leftover pumpkin you might happen to have on hand from the holidays. 

This Italian risotto recipe is both vegetarian and vegan, as long as you use vegan margarine instead of butter. If you need it to be gluten free as well, just be sure that the vegetable broth that you use is gluten free, since all the other ingredients, including the rice, white wine, pumpkin, and seasonings, are all gluten free. 

Ingredients

  • 1 onion, diced

  • 1 tablespoon olive oil

  • 2 cups Arborio rice

  • 1 cup white wine

  • 4 cups vegetable broth

  • 1 cup canned pumpkin

  • 1 teaspoon grated or minced fresh ginger

  • 1 teaspoon ground or grated nutmeg

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon vegan margarine, or butter

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pumpkin risotto
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  2. Sauté the onions in the olive oil over medium heat for about 3 to 5 minutes, or until the onion is mostly soft.

    Saute onions
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  3. Next, add in the rice. Allow to cook, stirring, for a minute or two, just to lightly toast the rice, and being careful that it doesn't burn.

    Add rice
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  4. Slowly add in the white wine.

  5. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently, and continue adding the vegetable broth 1/2 cup at a time. Many chefs advise keeping the vegetable broth heating on the stove so that it is already simmering and hot when you add it to the rice.

    Add vegetable broth
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  6. Once you've added all the vegetable broth and the rice is nearly cooked, add in the pumpkin, fresh ginger, nutmeg, fresh basil, and vegan margarine or butter. Stir well to combine everything well, and season lightly with a bit of salt and pepper, to taste.

    Add vegetables
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  7. All everything to heat, just for another minute or two, until everything is thoroughly heated through, and stirring frequently. 

    Pumpkin risotto
    The Spruce

  8. Serve and enjoy!