How to achieve the creamiest texture in this vegan risotto?

The recipe calls for slowly simmering Arborio rice with broth and stirring occasionally for 35 minutes, then finishing with vegan butter and nutritional yeast to enhance creaminess.

Can I make this Pumpkin and Peas Risotto gluten-free?

Yes, this recipe is naturally gluten-free as it uses Arborio rice and vegetable broth, and no gluten-containing ingredients are added.

What is the purpose of white wine in this risotto?

Adding white wine to the toasted Arborio rice helps deglaze the pan, adding depth of flavor and acidity before the broth is introduced.

How should I store leftover Pumpkin and Peas Risotto?

Store leftovers in an airtight container in the refrigerator. If freezing, leave one inch at the top of the container for expansion.

Is nutritional yeast essential for this recipe?

Nutritional yeast is optional but recommended for adding a cheesy, umami flavor to the vegan risotto without dairy.

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Pumpkin and Peas Risotto
[Vegan, Gluten-Free]

EL By: elaine

Author Bio

Quick and easy recipes that use fresh, whole ingredients and are low in sodium, refined... Read More

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A bowl of creamy vegan Pumpkin and Peas Risotto, garnished with fresh parsley and freshly ground black pepper.

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Pumpkin and Peas Risotto [Vegan, Gluten-Free]

Dairy Free

This dairy-free risotto is incredibly creamy and loaded with bold flavor from white onion, garlic, and white wine. Pumpkin purée and peas boost the nutritional value and help sneak in some veggies and nutritional yeast adds some delicious cheesy flavor. This luxurious dish satisfies!

Ingredients You Need for Pumpkin and Peas Risotto [Vegan, Gluten-Free]

2 tablespoons extra virgin olive oil
1 large white onion, diced
1 1/2 teaspoons fine salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
2 cups Arborio rice
1/2 cup white wine
6 cups vegetable broth
1 1/2 cups canned pumpkin purée
1 cup frozen peas
1/2 cup vegan butter
3 tablespoons nutritional yeast (optional)
Parsley and freshly ground black pepper, for garnish

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How to Prepare Pumpkin and Peas Risotto [Vegan, Gluten-Free]

Heat oil in a large pot over medium heat. Add the onion, salt and pepper. Cook until the onion is translucent (but not browning), 5-7 minutes.
Add the garlic, stir and cook for about 2 more minutes.
Add the rice, mix it together with the onions so the dry rice toasts a little bit (about 1 minute). Add the wine, scrape up anything that’s sticking to the pan, and let the wine simmer down for another minute.
Add broth and bring to a rolling boil. Then immediately reduce the heat to low and let simmer (stirring occasionally) for about 35 minutes until liquid is mostly absorbed.
Add the pumpkin purée and stir to combine. Simmer on low for another 5 minutes.
Stir in the peas, vegan butter, and nutritional yeast if using. Simmer on low for another 5 minutes.
Taste and adjust seasonings. Serve immediately. Top with fresh parsley and freshly ground black pepper.
Store leftovers in an airtight container in the refrigerator. If storing leftovers in the freezer leave one inch at the top for expansion.