Description

A comforting and creamy pumpkin risotto that is naturally vegan and gluten-free. This one-pot dish combines the rich flavors of pumpkin puree, fresh sage, and Italian seasoning with Arborio rice for a satisfying meal perfect for fall evenings or holiday entertaining.

Ingredients

Units Scale

Broth

5 vegetable bouillon cubes
7 cups of water, divided

Main Ingredients

3 tablespoons olive oil
1 large yellow onion, finely diced
6 cloves of garlic, thinly sliced
2 tablespoons of fresh sage, sliced
1 tablespoon of Italian seasoning
1 teaspoon of paprika
2 cups of Arborio rice
1 (15-ounce) can of pumpkin puree
Salt and black pepper to taste
1/4 cup of plant-based milk

Cook Mode Prevent your screen from going dark

Instructions

Prepare broth: Dissolve all the vegetable bouillon cubes in 2 cups of water and set aside to create a flavorful broth base.
Sauté aromatics: In a large pan with a lid, heat 3 tablespoons of olive oil over medium heat. Add the finely diced onion and thinly sliced garlic, cooking until they begin to lightly brown and release their fragrances.
Add herbs and seasonings: Stir in the fresh sage, Italian seasoning, and paprika. Mix well to combine the flavors before adding the rice.
Toast the rice: Add the Arborio rice to the pan and stir continuously, cooking until the rice grains begin to look translucent around the edges, which helps release the starches necessary for a creamy risotto.
Cook with pumpkin puree and broth: Lower the heat to medium-low and add the pumpkin puree along with 1 cup of water. Stir constantly to prevent burning, cooking until the mixture thickens and most of the liquid is absorbed.
Continue adding water: Gradually add the remaining water 1 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next, until all the water has been used and the rice is fully cooked. This process takes about 30 minutes of continuous stirring for a creamy texture.
Season and finish: Season with salt and black pepper to taste. Stir in the plant-based milk to add creaminess. Taste the risotto and adjust the seasoning if needed.
Serve immediately: Once creamy and perfectly cooked, serve the pumpkin risotto hot for the best texture and flavor.

Notes

This pumpkin risotto is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.
The recipe results in a creamy, cozy meal that’s perfect for fall or holiday entertaining.
Continuous stirring is key to achieving the traditional creamy risotto texture without burning the rice.
You can adjust the seasoning and consistency with more or less plant-based milk as preferred.

Nutrition

Serving Size: 1 serving
Calories: 716 kcal
Sugar: 7 g
Sodium: 1201 mg
Fat: 17 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 127 g
Fiber: 10 g
Protein: 12 g
Cholesterol: 0 mg