Here is a savory, creamy, and delicious pumpkin vegan risotto recipe that even meat eaters will love!
While this vegan risotto would be a good dinner choice for date night, it’s also great for quiet nights in with friends or family.
I find it goes over especially well on Sundays after watching football all day.
The first time I ever had pumpkin risotto, I was on a date.
Except, I didn’t actually know if it was a date.
But back to that in a minute.
The plant based pumpkin risotto recipe I’m posting today is something I’ve been working on for the past few months, adjusting proportions of the ingredients between trials to finally achieve the perfect rich pumpkin flavor and creamy texture in each and every comforting spoonful.
Use a shallow pan if you have one, which helps the rice to cook more evenly so parts of it don’t overcook before the rest is done. And if you’re pressed for time, canned pumpkin or sweet potato can be subbed for the roasted pumpkin.
It’s also fantastic with butternut squash!
While another rice can be substituted if you wish, Arborio is the rice of choice for traditional risotto recipes. Using Arborio rice in this dairy free vegan risotto recipe will yield the absolute softest and creamiest risotto.
So about the date…
We’d already been friends for two and a half months at the time, and many of my friends are guys. I never want to assume someone likes me if I’m not completely sure, even if it might be obvious to everyone else.
Our conversations were often about recipes, so when he mentioned making pumpkin risotto and I said I wanted to try it someday and he replied, “Okay, when?” I wasn’t going to miss that chance.
Suddenly the hypothetical I should make this for you someday became I’ll be over at five this Friday to make you a fancy dinner you will never forget.
And I never will forget it; not the risotto nor the night when I finally told him how I felt.
I’m a big proponent of girls making the first move… mostly because I am curious, impatient, and hate mysteries.
Not knowing what he was thinking was driving me crazy.
Vegan Pumpkin Risotto
Ingredients
- 1/2 medium butternut squash or pie pumpkin, or 1 cup pumpkin puree
- 1 tbsp olive oil
- 1/3 cup diced onion
- 1 cup Arborio rice (brown rice can work; texture and cooking time will differ)
- 1/4 cup dry white wine
- 3 1/2 cups vegetable broth
- 1/4 cup vegan Parmesan or nutritional yeast
- salt to taste
Instructions
- For the pumpkin or squash: Preheat the oven to 450 F. Slice the squash or pumpkin in half, place on a baking sheet, and bake 40 minutes or until the flesh is soft and tender. (Note: The risotto can be prepared while you’re waiting for the pumpkin to bake.) Scoop the flesh into a bowl, removing and discarding the seeds, and mash with a fork. If you’d prefer a little texture, you can peel and dice 1/4 of the squash/pumpkin instead of mashing it.For the risotto: Heat the oil over medium heat in a shallow saucepan or skillet. Add the onion and cook until it begins to brown. Add all of the rice, and stir for about a minute. Add the wine, and continue cooking over medium heat (stirring often) until the rice absorbs the wine and the pan is mostly dry. Pour in 1 cup of the vegetable broth, and cook until the rice has absorbed the broth, stirring often. Repeat with another cup of stock until the liquid is absorbed. Continue this way until the rice is fluffy and creamy—sometimes not all of the stock will be used before the rice looks creamy, so don’t worry if you haven’t used it all. Lower to a simmer, stir in the squash or pumpkin, then stir in the nutritional yeast. Add salt to taste. Traditional recipes suggest letting risotto sit for 5-10 minutes before serving.View Nutrition Facts
This risotto sounds delicious. It looks super creamy, as I am not vegan I will probably load it with real Parmesan cheese.
What a sweet story to accompany a delicious-sounding recipe! I really like to hear tidbits from your life and – stereotypical girl 😉 – love stories are obviously the sweetest. I’m assuming yours here had a happy ending …?
Mmm this sounds delicious!
Agreed, I never liked not knowing what the other party was thinking. I asked my now husband out and he said it was surprising I made the first move. Worked out though 😉
So don’t leave us hanging Katie…what was his reaction?!
The Pumpkin Risotto sounds awesome! And yes I hope y’all worked out 🙂
….
And then what??? What happened after that lovely date? <3
Big smile and thumbs up for all your lovely recipes.
&?!?!? How long ago was this & what happened? Are you still dating?
Man, that’s twice the pumpkin in my version! I also swap out sweet potato or carrots and add a can of white beans.
Do you think acorn squash could work too?
Haven’t tried, but I don’t see why not!
Looks absolutely delicious! I’ll try this.
Hey, you can’t just NOT finish the story! You are going to make me go crazy…This is all I am going to think about all day. And with three kids to wrangle, that is not a good thing. 😉
Wow, I just made this for lunch. Super delicious. A new favorite.