This Vegan Pumpkin Risotto is a creamy and luxurious dish that's surprisingly simple to make. Fresh or frozen pumpkin combined with sage gives it a distinctive fall flavor. Make vegan risotto for a special occasion or cozy up with a bowl any night of the week.
If you've ever had risotto at a restaurant, you might have found it a bit underwhelming. That's because restaurants generally aren't set up to do the dish properly. Thankfully, risotto is a surprisingly easy and--dare I say--relaxing meal to make at home.
The secret to a good risotto lies in adding warm broth in small increments, stirring consistently (that is, often but not always) to allow the rice to slowly release its starch, and serving the finished risotto right away. But there's no need to be intimidated because with a little planning and care, those are all things that even an inexperienced chef can manage.
So roll up your sleeves, pour yourself a glass of wine, put on some Italian cooking music, and get stirring!
Want more? Check out my collection of the best Vegan Pumpkin Recipes?
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Ingredient notes
Here's what you need to make this vegan pumpkin risotto.
- Vidalia onion -- Any kind of white or yellow onion would work.
- vegan butter -- This just helps add to the creamy and comforting flavors of the dish. If you want this to be WFPB, just leave it out.
- garlic -- I prefer fresh garlic for this recipe, but pre-minced would also be fine. Only use granulated garlic as a last resort.
- fresh sage -- Fresh sage has such a distinctive flavor that pairs perfectly with pumpkin. You could use dry sage, but it won't have the same effect.
- salt -- To enhance the other flavors.
- cubed pumpkin (fresh or frozen) -- To save time, I like to use frozen pumpkin, specifically Hokkaido, also known as Red Kuri, which has a rich, sweet flavor. Most winter squash would work for this recipe, including butternut squash, so choose based on what is easiest for you.
- arborio rice -- Be sure to get high-quality Italian arborio rice (as opposed to a flavored risotto kit). You could also use Carnaroli, though it might be harder to find. Long-grain rice like Jasmine or Basmati will not work for this dish.
- dry white wine (optional) -- Use a nice, dry white wine. It doesn't have to be the most expensive bottle, but it should be something you enjoy since you'll have the rest of the bottle left over (which will be perfect for pairing with this dish!). To make this alcohol-free, just substitute with water or extra broth.
- vegetable broth -- You'll use this to add liquid as the risotto cooks. If you substitute with broth powder or bullion, you might need to reduce the added salt, since those tend to be higher in sodium. The most important thing is that you keep the liquid warm as you add it slowly to the risotto.
- nutritional yeast -- This takes the place of parmesan used in traditional risotto recipes. You could also use a grated vegan parmesan if you prefer.
- nutmeg -- I really prefer to grate my own nutmeg with a microplane, as the flavor is much more pronounced. It's the perfect thing to finish off this creamy dish!
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
- Prep all of your ingredients. Finely dice the onion, mince the garlic, chop the sage, and cube the pumpkin into ¼-inch cubes (if using fresh).
- Add the broth to the medium pot and heat over medium-low heat. Leave this on a back burner so that you can add warm broth to the risotto while it's cooking.
- Heat a large pot or high-sided skillet over medium heat. Add the butter and onion, and saute until the onion is translucent (3 to 5 minutes).
- Add the minced garlic, chopped sage, and salt. Cook another 1 to 2 minutes.
- Add the pumpkin and stir to combine. Cook for another 5 minutes.
- Add the arborio rice and stir to combine. Toast the rice for 2 minutes.
- Add the white wine to deglaze the pot or skillet.
- Begin adding the warm broth, half a cup at a time, to the risotto, stirring frequently until most of the liquid is absorbed. Then add another half cup of broth and stir.
- Continue the process until the rice is al dente (soft on the outside with a slightly chewy center). If you run out of broth use warm water.
- When the risotto is done, remove it from the heat and add the nutritional yeast and nutmeg. Stir to combine, and then serve right away!
Hint: If you start to run out of broth, add warm water to your medium pot and keep it heated. It's important to keep the liquid warm so that it doesn't slow down the cooking when you add it to the risotto.
Variations
Here are a few ways to switch things up!
- Roasted Pumpkin - try roasting or air frying the pumpkin before adding to the risotto.
- Winter Squash - swap out the pumpkin for butternut or acorn squash!
Equipment
For this recipe you just need a cutting board and knife for prepping the ingredients. You will need a large pot or high-sided skillet to cook the risotto and another medium-sized pot to warm the broth.
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How to serve
Risotto should be served right away, otherwise it can dry out and start to get sticky. This is a simple yet special meal that can be served alone. Or pair with a simple Italian salad or a side like these air fryer green beans.
Storage
Store any leftovers for up to 5 days in the refrigerator.
Reheated risotto will never be quite the same as when it was first made. But you could try adding a little more veggie broth when you reheat it. Or use the leftover risotto to make vegan arancini (fried rice balls).
Top Tip
Prep all of your ingredients ahead of time and try to have everything within arms reach before you start cooking. Although you don't need to stir constantly, you do need to keep a close eye and stir often. This makes it difficult to do extra prep work on the side.
FAQ
You don't have to stir nonstop, but you should be stirring consistently and frequently, especially when you add the next scoop of liquid. Be sure to have everything you need prepped and ready to go before you start cooking the rice. Then if you have to step away for a minute here or there it won't be stressful.
Arborio rice is probably the most common and easiest to obtain risotto rice. You could also use Carnaroli, though it might be harder to find. A longer-grain rice like Jasmine or Basmati will not work for this dish.
To save time, I used frozen pumpkin, specifically Hokkaido, also known as Red Kuri, which has a rich, sweet flavor. Most winter squash would work for this recipe, including butternut squash, so choose based on what is easiest for you.
More vegan pumpkin recipes
Looking for more fall flavor? Try these:
Pairing
These are my favorite dishes to serve with vegan pumpkin risotto:
📖 Recipe
Vegan Pumpkin Risotto (With Sage!)
Equipment
Ingredients
- 1 Vidalia onion
- 1 tablespoon vegan butter (optional)
- 4 cloves garlic
- 2 tablespoons fresh sage chopped
- 1 teaspoon salt
- 10 oz cubed pumpkin (fresh or frozen)
- 1.5 cups arborio rice
- ½ cup dry white wine (optional)
- 3 cups vegetable broth
- ¼ cup nutritional yeast
- ¼ teaspoon nutmeg (grated with a microplane)
Instructions
- Prep all of your ingredients. Finely dice the onion, mince the garlic, chop the sage, and cube the pumpkin into ¼-inch cubes (if using fresh).
- Add the broth to the medium pot and heat over medium-low heat. Leave this on a back burner so that you can add warm broth to the risotto while it's cooking.
- Heat a large pot or high-sided skillet over medium heat. Add the butter and onion, and saute until the onion is translucent (3 to 5 minutes).
- Add the minced garlic, chopped sage, and salt. Cook another 1 to 2 minutes.
- Add the pumpkin and stir to combine. Cook for another 5 minutes.
- Add the arborio rice and stir to combine. Toast the rice for 2 minutes, and then add the white wine to deglaze.
- Begin adding the warm broth, half a cup at a time, to the risotto, stirring consistently until most of the liquid is absorbed. Then add another half cup of broth and stir. Continue until the rice is al dente (soft on the outside with a slightly chewy center.) This process should take 20 to 30 minutes.
- Remove the risotto from the heat. Add the nutritional yeast and grated nutmeg. Stir to combine, and then serve right away!
Notes
- You can use fresh or frozen pumpkin cubes.
- Risotto should be served right away.
- As the arborio rice cooks it will slowly release its starches, which combine with the broth to create a creamy sauce.
- The finished risotto should have the consistency of porridge. The rice and sauce should be distinct from one another. The rice should not be dry, sticky, or gluey.
- Nutritional info is calculated for 4 servings.
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