Vegan Pumpkin Risotto
Fall in Love with this Easy, Vegan Pumpkin Risotto! This one pot recipe features warming nutmeg, pumpkin and creamy (but dairy free!) Arborio rice. Cozy pumpkin risotto is a perfect side dish or main course for fall family dinners and the holidays!
Ingredients
- 2 tablespoons vegan butter* see note for oil free option
- 1 medium sweet onion, diced
- 3-4 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup dry sherry may substitute with broth
- 1 cup pumpkin puree
- 3-4 tablespoons fresh sage
- ⅛-¼ teaspoon nutmeg
- ¼ teaspoon red pepper flakes, optional
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 4 cups vegetable broth, divided
- ⅓ cup nutritional yeast
- aged balsamic vinegar for serving
Instructions
- Tip- Before starting to cook, set up all your ingredients nearby. A couple minutes of prepping will make your cooking experience much easier.
- Start by heating vegan butter in a heavy based saucepan over medium heat. Add in diced onion and garlic and sauté for 3-4 minutes until soft.
- Add rice to the pan and cook while stirring for 2-3 minutes. Stir in sherry and cook until absorbed.
- Add pumpkin, sage, nutmeg and salt & pepper. Mix well.
- Start adding the broth to the saucepan, ½ cup at a time. Cook, stirring continuously. When the broth is absorbed add the next ½ cup. This usually takes around 25-35 minutes, but be sure to taste and adjust as needed. You want the rice to be cooked through but still retain a slight al dente bite.
- Remove from heat and stir in the nutritional yeast until it is completely absorbed. Taste and adjust salt and pepper as needed.
- Serve immediately with a light drizzle of aged balsamic vinegar.
Notes
*To make this recipe oil free, omit the butter and use a splash of water or broth to sauté the onion and prevent burning.