Description
This Simple Pumpkin Risotto is a creamy, comforting, and naturally vegan and gluten-free dish that’s perfect for cozy fall nights or holiday entertaining. Made with aromatic herbs, pumpkin puree, and Arborio rice, it’s a satisfying one-pot meal that combines the warmth of Italian seasoning with the subtle sweetness of pumpkin.
Ingredients
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 fresh sage, sliced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 2 cups Arborio rice
- 1 (15-ounce) can pumpkin puree
- Salt and black pepper to taste
- ¼ cup plant-based milk
Instructions
- Prepare Broth: Dissolve all five vegetable bouillon cubes in 2 cups of water and set aside to use as broth during the risotto cooking process.
- Sauté Aromatics: Heat 3 tablespoons of olive oil in a large pan with a lid over medium heat. Add the finely diced yellow onion and thinly sliced garlic, stirring and cooking until they start to lightly brown and become fragrant.
- Add Herbs and Spices: Mix in the sliced fresh sage, Italian seasoning, and paprika. Stir well to combine all the flavors.
- Toast the Rice: Add 2 cups of Arborio rice to the pan and stir thoroughly to coat with the oil and herbs. Cook until the rice grains start to appear translucent at the edges, which helps develop the texture of the risotto.
- Incorporate Pumpkin and Liquids: Reduce the heat to medium-low. Stir in the 15-ounce can of pumpkin puree and add 1 cup of the remaining water. Continuously stir to prevent the rice from sticking or burning. Allow the mixture to thicken and absorb most of the liquid.
- Continue Cooking with Water: Gradually add one cup of water at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Repeat this process until all 7 cups of water (including the prepared broth) have been used and the rice is fully cooked and creamy. This gradual absorption process will take about 30 minutes.
- Season and Finish: Taste the risotto and season with salt and black pepper as desired. Stir in ¼ cup of plant-based milk to add creaminess and adjust seasoning once more if needed.
- Serve: Serve the risotto immediately while hot for the best creamy texture and flavor experience.
Notes
- This risotto is naturally vegan and gluten-free, making it suitable for many dietary preferences.
- The continuous stirring is key to achieving the creamy texture risotto is known for.
- Use plant-based milk to maintain creaminess while keeping the recipe vegan.
- Perfect for fall or holiday meals, offering a cozy and satisfying flavor profile.
- You can substitute vegetable bouillon with homemade vegetable broth if 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
