Here is a savory, creamy, and delicious pumpkin vegan risotto recipe that even meat eaters will love!
While this vegan risotto would be a good dinner choice for date night, it’s also great for quiet nights in with friends or family.
I find it goes over especially well on Sundays after watching football all day.
The first time I ever had pumpkin risotto, I was on a date.
Except, I didn’t actually know if it was a date.
But back to that in a minute.
The plant based pumpkin risotto recipe I’m posting today is something I’ve been working on for the past few months, adjusting proportions of the ingredients between trials to finally achieve the perfect rich pumpkin flavor and creamy texture in each and every comforting spoonful.
Use a shallow pan if you have one, which helps the rice to cook more evenly so parts of it don’t overcook before the rest is done. And if you’re pressed for time, canned pumpkin or sweet potato can be subbed for the roasted pumpkin.
It’s also fantastic with butternut squash!
While another rice can be substituted if you wish, Arborio is the rice of choice for traditional risotto recipes. Using Arborio rice in this dairy free vegan risotto recipe will yield the absolute softest and creamiest risotto.
So about the date…
We’d already been friends for two and a half months at the time, and many of my friends are guys. I never want to assume someone likes me if I’m not completely sure, even if it might be obvious to everyone else.
Our conversations were often about recipes, so when he mentioned making pumpkin risotto and I said I wanted to try it someday and he replied, “Okay, when?” I wasn’t going to miss that chance.
Suddenly the hypothetical I should make this for you someday became I’ll be over at five this Friday to make you a fancy dinner you will never forget.
And I never will forget it; not the risotto nor the night when I finally told him how I felt.
I’m a big proponent of girls making the first move… mostly because I am curious, impatient, and hate mysteries.
Not knowing what he was thinking was driving me crazy.
Vegan Pumpkin Risotto
Ingredients
- 1/2 medium butternut squash or pie pumpkin, or 1 cup pumpkin puree
- 1 tbsp olive oil
- 1/3 cup diced onion
- 1 cup Arborio rice (brown rice can work; texture and cooking time will differ)
- 1/4 cup dry white wine
- 3 1/2 cups vegetable broth
- 1/4 cup vegan Parmesan or nutritional yeast
- salt to taste
Instructions
- For the pumpkin or squash: Preheat the oven to 450 F. Slice the squash or pumpkin in half, place on a baking sheet, and bake 40 minutes or until the flesh is soft and tender. (Note: The risotto can be prepared while you’re waiting for the pumpkin to bake.) Scoop the flesh into a bowl, removing and discarding the seeds, and mash with a fork. If you’d prefer a little texture, you can peel and dice 1/4 of the squash/pumpkin instead of mashing it.For the risotto: Heat the oil over medium heat in a shallow saucepan or skillet. Add the onion and cook until it begins to brown. Add all of the rice, and stir for about a minute. Add the wine, and continue cooking over medium heat (stirring often) until the rice absorbs the wine and the pan is mostly dry. Pour in 1 cup of the vegetable broth, and cook until the rice has absorbed the broth, stirring often. Repeat with another cup of stock until the liquid is absorbed. Continue this way until the rice is fluffy and creamy—sometimes not all of the stock will be used before the rice looks creamy, so don’t worry if you haven’t used it all. Lower to a simmer, stir in the squash or pumpkin, then stir in the nutritional yeast. Add salt to taste. Traditional recipes suggest letting risotto sit for 5-10 minutes before serving.View Nutrition Facts
I’ve been making pumpkin everything lately, so this risotto sounds like a dream! 🙂
Dani @ http://www.styledvariety.com
“I’m a big proponent of girls making the first move” OK. That totally made me laugh. In a world that still pushes the man taking the lead I loved that you said that. How fun. Life is short anyway. Might as well know where you stand and have fun with the guy you are into if he is too!
WHAT?!!! You can’t write a post like that and leave us all sitting on the edge of our seat waiting for the end of the romantic chick flick I was just reading. Please tell me you fell in love and are getting married. <3 I've read your blog/recipes for quite a while now, but never commented. I guess that makes me a lurker? Is that why you wrote this…to draw out the lurkers?!! If so, it worked 🙂 Oh please write the end of that story. You're so beautiful and talented and as cute as Sandra Bullock. I did pin the recipe too, as I intend to make it. It looks delicious. But really, I just want the end of that story!! Hugs. Cindy
This looks SO creamy, seriously, I want to eat it now! If only, I had pumpkin and it was colder where I live, haha. Also like everyone in the comments what did the guy say? 🙂
I would love to try this with brown rice or quinoa! So yummy and clever! 😀
Yummy! Healthy vegan comfort food at its best:)
Wait so what happened? Is there a to be continued somewhere?
Katie! I just found out it’s chocolate week! You should totally post something awesome to celebrate!!!
I don’t know about date night, but I think it will be perfect for breakfast… or is it? 😀
What do you have on top of the dish? I’ve never seen a herb like this.
Sage 🙂
I love pumpkin risotto!! In fact, I made it for Thanksgiving! We don’t make anything traditional so this year I made this with added crunchy prosciutto, and herbs de Provence!
Yes please!