How Do I Store the Risotto?

If you have leftovers, simply store this savory vegan pumpkin risotto in an airtight container in the refrigerator for up to 5 days. Heat up the risotto in either in the microwave or in a pan on the stovetop before eating.

Can You Freeze Pumpkin Risotto?

Yes, you can definitely make a large batch of this creamy dairy-free risotto and then transfer it to freezer-safe containers or ziplock bags and freeze for up to 3 months. Let it thaw overnight in the refrigerator and then heat it up in either the microwave or in a pan on the stovetop before eating.

Is Risotto Gluten-Free?

The main ingredients used in risotto are rice and broth, which are both naturally gluten-free. All the other ingredients that I've used in this creamy pumpkin risotto is gluten-free and vegan too.

Creamy Vegan Pumpkin Risotto (Gluten-Free)

Description

Warm and comforting, this deliciously creamy vegan pumpkin risotto is the perfect recipe for fall. Rich with the taste of pumpkin, flavored with thyme, and sprinkled with toasted pumpkin seeds for crunchy contrast, this is one recipe you’ll be making over and over! Naturally gluten-free and dairy-free too.

Ingredients

Units Scale

1 tablespoon olive oil
1 yellow onion, peeled and diced
2 large garlic cloves, peeled and minced
2 cups arborio rice (not rinsed)
4 cups vegetable broth
3 cups water
1 1/2 cups pumpkin puree
1 teaspoon fresh thyme leaves, plus more for garnish
Salt to taste
Ground black pepper to taste
Toasted pumpkin seeds, for garnish

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Instructions

Sauté: In a large pan 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.
Add Rice: Add in the un-rinsed arborio rice and stir for 1 to 2 minutes to let it absorb the flavors.
Simmer: Bring heat down to low and add in vegetable broth, letting the ingredients simmer. Stir every couple of minutes to make sure the rice doesn’t stick to the bottom of the pan.
Add Water: As rice absorbs the broth add water 1 cup at a time until rice is almost cooked.
Add Pumpkin Puree: When rice is almost cooked, add in pumpkin puree and stir well, along with fresh thyme sprigs, and let the rice cook for another 10 minutes.
Season: Add salt and pepper taste.
Garnish and Serve: Divide into 4 equal portions, garnish with pumpkin seeds and fresh thyme.

Notes

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: 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 if you prefer.

Barely adapted from: Watch Learn Eat

Prep Time: 5 mins
Cook Time: 40 mins
Category: Main Dish
Method: Stovetop
Cuisine: Italian