Description

This Simple Pumpkin Risotto is a creamy, comforting, and cozy one-pot dish perfect for fall. Made with Arborio rice, pumpkin puree, and a flavorful blend of herbs and spices, it’s naturally vegan and gluten-free, making it ideal for weeknight dinners or holiday entertaining. The risotto is cooked slowly to achieve a rich texture and enhanced flavor, finished with a touch of plant-based milk for added creaminess.

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 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
¼ cup of plant-based milk

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Instructions

Prepare the Broth: Dissolve all the vegetable bouillon cubes in 2 cups of water and set aside. This will serve as your flavorful liquid base for the risotto.
Sauté the Aromatics: In a large pan with a lid, heat the olive oil over medium heat. Add the finely diced onion and thinly sliced garlic. Cook, stirring occasionally, until they begin to lightly brown and become fragrant.
Add Herbs and Rice: Stir in the fresh sage, Italian seasoning, and paprika to infuse the oil with flavor. Then add the Arborio rice, stirring well to coat each grain. Cook until the rice starts to look translucent around the edges, which indicates it’s ready for liquid.
Cook the Risotto: Lower the heat to medium-low. Add the pumpkin puree along with one cup of water. Continuously stir the mixture to prevent sticking or burning. Cook until the mixture thickens and most of the water is absorbed.
Continue Adding Liquid: Add another cup of water and repeat the stirring and cooking process. Continue this slow addition and absorption of water, stirring constantly, until all the water is used up and the rice is fully cooked and creamy. This will take approximately 30 minutes.
Season and Finish: Season with salt and black pepper to taste. Stir in the plant-based milk to add creaminess. Taste and adjust seasoning if necessary. Serve the risotto immediately while hot and creamy.

Notes

This pumpkin risotto is naturally vegan and gluten-free, making it perfect for special dietary needs.
Continuous stirring is essential to achieve the creamy texture characteristic of risotto.
You can substitute plant-based milk with any milk of choice based on dietary preference.
Pair this dish with a crisp green salad or roasted vegetables for a balanced meal.
Use fresh sage for the best flavor, but dried sage can be substituted if necessary in smaller quantities.

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