Fall is in full swing and I’m craving all the comfort food! Risotto is one of my personal favorite comfort foods, and I’ve come up with so many spins on it from tomato risotto, to vegan broccoli cheese risotto to mushroom risotto. This pumpkin risotto is where it’s at when it comes to fall comfort food though. If you’ve tried my butternut squash risotto I think you’ll love this one. It’s made using a similar process and seasonings, but whereas the butternut risotto is on the sweet side, this pumpkin risotto is super savory! It’s also one of the easiest risottos to make. Since we’re using canned pumpkin puree, most of the prep work is already done. Plus it’s easy to keep a couple cans of pumpkin on hand for whenever find yourself craving this one, which I’m pretty sure will be all the time. It’s delicious!
Ingredients You’ll Need
Vegan butter. This can be bought in the refrigerated section of most supermarkets, right next to the regular butter. High heat oil, such as olive oil can be substituted if you prefer. Shallots. Garlic. Arborio rice. This variety of rice is traditionally used for making risotto. It plumps up and becomes super creamy when cooked using the method in this recipe. I don’t recommend substituting any other rice varieties! Dry white wine. Varieties such as chardonnay, pinot grigio, and sauvignon blanc are great choices for this recipe. Since not all white wine is vegan, be sure to check with Barnivore before you buy a bottle. The white wine adds a lot of flavor to this dish, but it can be omitted if you prefer to cook without alcohol. Vegetable broth. Pumpkin puree. We’re using canned pumpkin puree for this recipe. Make sure you’re buying 100% pumpkin and not pumpkin pie filling, which would be far too sweet! Coconut milk. Full-fat coconut milk will give your risotto maximum richness and creaminess, but light coconut milk or even other non-dairy milk varieties such as almond milk could be substituted in a pinch. Fresh sage. Ground nutmeg. Salt and pepper. Accompaniments. While this pumpkin risotto is delicious on it’s own, toppings make it even better! Try pumpkin seeds, vegan Parmesan cheese and/or dried cranberries.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Throughout the cooking process, aim to stir your risotto about once every thirty seconds. This is the sweet spot for achieving that perfect creamy texture. Tip: Make sure your broth it hot so that it doesn’t cool down the risotto too much when you add it. Divide the risotto among plates or bowls, and optionally sprinkle it with some toppings. It’s ready to enjoy!
Leftovers & Storage
Leftover pumpkin risotto will keep in an airtight container in the fridge for about 4 days. It can be reheated in the microwave or in a saucepan on the stove. You can add a splash of water or broth when reheating it if it has gotten too dry during storage.
More Savory Pumpkin Recipes
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