Creamy Vegan Pumpkin Risotto (Gluten-Free)

Warm Risotto for Cooler Days

As the weather gets cooler during the fall, temperatures drop and sweaters became our daily uniform, we should definitely make and eat foods that will keep us warm and full during the colder seasons. Foods like hearty soups; warm, filling casseroles; and one of my favorite dishes – risotto.

I’ve always been amazed at how little you need to actually prepare a good risotto – all you need is the rice, broth, water, and some optional ingredients of choice.

In this case, since I had a container full of homemade pumpkin puree sitting in my fridge, and a packet of fresh thyme in my fridge, I decided to make a simple but deliciously creamy pumpkin risotto.

What is Risotto?

If you’ve never eaten or cooked risotto before, here’s a little bit of background. Risotto is basically a northern Italian dish made of starchy short-grained rice cooked in a broth until it reaches a creamy consistency.

The broth used can be made from meat, fish or vegetables, and most recipes typically include onions, garlic, butter, white wine, and it is also typically flavored with herbs for taste.

Risotto is probably one of the most common ways of cooking rice in Italy, the country where Juan and I hope to one day live in (ever since we fell in love with it on our trip to the Amalfi Coast and Rome).

In this recipe for pumpkin risotto, I won’t be using neither butter nor wine, and I’ve found that as long as you season the risotto well with a good vegetable broth, and let it cook until it turns creamy, you’ll still end up with an absolutely delicious meal that you’ll want to make over and over again!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this vegan pumpkin risotto recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this risotto is very simple, all you need is patience to stir the ingredients as the risotto comes together.
• Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this creamy pumpkin risotto is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need + Notes/Substitutions:

Here’s an overview of the ingredients required for this vegan pumpkin risotto recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

• Oil: I like using olive oil, but you can also use another vegetable oil (such as sunflower oil, canola oil, avocado oil, coconut oil etc). You may also use melted vegan butter. Alternatively, if you are not lactose-intolerant, you may also use regular butter instead.
• Pumpkin Puree: I always recommend using fresh pumpkin puree especially during pumpkin season. However, if you only have access to canned pumpkin puree (NOT the same as pumpkin pie filling) that will work just as well. You can also use substitute pumpkin puree for equal amounts of butternut squash puree or sweet potato puree if you prefer.
• Rice Variety: I recommend using a starchy short-grain rice such as carnaroli rice or arborio rice as this will result in the creamiest consistency. Make sure NOT to rinse the rice before using it as you want the starch from the rice to add to the creaminess of the risotto. I definitely do NOT recommend using a non-starchy rice such as basmati rice as that will not achieve the creamy texture so characteristic of risotto.
• Broth: To keep this recipe completely vegan, I’ve used vegetable broth, but if you are not vegan, feel free to use either chicken broth or beef broth in equal amounts instead. I recommend homemade broth but store-bought broth will work just as well.
• Herbs: I’ve used thyme in this recipe, but feel free to use other herbs such as rosemary instead. Just make sure that if you’re using fresh herbs, only add them almost at the end once the rice is almost done cooking. If using dried herbs, add the dried herbs at the beginning as they need time to rehydrate. Also make sure to use 1/3 the amount of dried herbs as the stated amount of fresh herbs as dried herbs are more concentrated in flavor.
• Toasted Pumpkin Seeds: Since this is a pumpkin risotto, garnishing the final dish with toasted pumpkin seeds makes a perfect complement. The crunchy toasted pumpkin seeds also add contrast in color and texture to the creamy risotto. However, feel free to swap out the pumpkin seeds with chopped nuts or even a sprinkle of nutritional yeast or vegan parmesan cheese if you prefer.

How to Make Vegan Pumpkin Risotto (Step by Step):

1. Sauté the Veggies

In a large pan or pot over medium-high heat, heat up a little oil and sauté diced onions until translucent. When onions are translucent, add in minced garlic and stir for 30 seconds.

2. Let the Rice Absorb the Flavors

Add in arborio rice (or other short-grained rice that you’re using) and stir with a wooden spoon for 1 to 2 minutes to let it absorb the flavors.

3. Allow to Simmer

Once the rice has absorbed the flavors, bring the heat down to low and add in the vegetable broth, letting the ingredients simmer.

Make sure to stir the ingredients with a wooden spoon every couple of minutes to make sure the rice doesn’t stick to the bottom of the pan. As the rice absorbs the broth, add the water 1 cup at a time until rice is almost cooked (and starts to stick together).

4. Add Pumpkin Puree and Thyme

When rice is almost cooked, add in pumpkin puree and stir well, along with fresh thyme sprigs, and let the pumpkin risotto cook for another 10 minutes, before seasoning to taste.

5. Garnish and Serve

Once cooked, divide the vegan pumpkin risotto equally into 4 bowls, then garnish with toasted pumpkin seeds and fresh sprigs of thyme.

Dish by Dish Tips/Tricks:

• Patience is Key: Risotto requires patience and constant attention to prevent the rice from getting burnt at the bottom of the pan or the liquid from drying out, but like with most things that require patience, you’ll reap results that are totally worth it.
• Pattern of 8: I learnt a long time ago in cooking class with my teacher Pelusa Molina that the best way to ensure that nothing burns at the bottom of the pan is to stir the rice in a figure-8 motion, to ensure you’re constantly moving the rice all over.
• Swap Pumpkin with Other Squashes: If you like, you can also swap out the pumpkin puree with other types of pureed squashes such as butternut squash, acorn squash.
• Additional Flavor: Feel free to cook the pumpkin risotto with sage leaves to add more flavor. You can also add a pinch of ground nutmeg if you like.
• Make Mushroom Risotto: If you wish, feel free to add some sautéed sliced mushrooms to the risotto once it’s done cooking.

Recipe FAQs:

Other Gluten-Free Pumpkin Recipes:

• Homemade Pumpkin Puree (Gluten-Free, Vegan)
• Easy Gluten-Free Pumpkin Muffins (Vegan)
• No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
• Creamy Pumpkin Soup (Gluten-Free, Vegan)
• Easy Gluten-Free Pumpkin Scones
• Gluten-Free Pumpkin Bread (Dairy-Free, Vegan)
• Super Moist Gluten-Free Pumpkin Bread
• Gluten-Free Vegan Pumpkin Scones
• Gluten-Free Pumpkin Gnocchi

Gluten-Free Dinner Recipes: