What makes this risotto creamy without dairy?

The creamy texture of this risotto comes from the slow cooking process of Arborio rice, which releases its starches as it gradually absorbs the pumpkin-infused vegetable stock, along with the addition of vegan butter and vegan Parmesan cheese.

Can I use a different type of rice for this risotto?

For the best creamy risotto texture, Arborio rice is highly recommended as its high starch content is ideal for this cooking method. Other types of rice like long-grain may not yield the same creamy result.

What can I substitute for white wine vinegar in this recipe?

If you don't have white wine vinegar, a small squeeze of fresh lemon juice can offer a similar bright acidity to balance the richness of the pumpkin and vegan Parmesan in the risotto.

How should I store leftover Pumpkin Risotto?

Leftover Pumpkin Risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of vegetable broth to restore its creamy consistency.

Can I prepare any part of this recipe in advance?

You can prepare the pumpkin-infused vegetable stock ahead of time and keep it warm. The shallots can also be minced in advance, but the risotto itself is best cooked and served fresh for optimal texture.

4 years ago

Pumpkin Risotto
[Vegan]

DE By: Dominique Ebra

Author Bio

Dominique Ebra is based in Miami, Florida, and is passionate about creating delicious vegan recipes... Read More

Order with Instacart Download Our App

A bowl of creamy vegan pumpkin risotto, garnished with fresh chopped parsley and crunchy pecans, ready to be served.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Pumpkin Risotto [Vegan]

Dairy Free

Vegan

This easy vegan pumpkin risotto is a fall favorite, and luckily, risotto is one of the easiest dishes you can make at home.

Ingredients You Need for Pumpkin Risotto [Vegan]

4 cups vegetable broth
1 can pumpkin puree
2 tablespoons vegan butter
1 shallot minced
1 teaspoon salt
1 teaspoon fresh thyme chopped
1.5 cups Arborio rice
1 teaspoon white wine vinegar
1/2 cup vegan Parmesan cheese, grated
1/4 cup fresh parsley, plus more for topping chopped
1/4 teaspoon nutmeg
Fresh ground black pepper & salt to taste
1/4 cup pecans chopped for topping

Order with Instacart Download Our App

How to Prepare Pumpkin Risotto [Vegan]

In a medium saucepan, mix together the vegetable stock and pumpkin puree over medium heat. Bring to a boil and reduce the heat to a simmer and cover.
Melt the vegan butter in a large saucepan over medium heat. Then, add the shallot and salt. Cook until softened, about 2-3 minutes.
Add the thyme and Arborio rice and cook for another minute.
Next, add the white wine vinegar and a ladle ( or cup ) of the warm vegetable pumpkin stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition.
Cook until the rice is done and is creamy in texture, this will take about 30-35 minutes.
Mix in the vegan parmesan, chopped parsley, and nutmeg. Add salt and pepper to taste. Top with the remaining parsley, and chopped pecans. Serve immediately.