Description
This Simple Pumpkin Risotto is a comforting and creamy one-pot dish perfect for fall and holiday meals. Made with Arborio rice, pumpkin puree, and aromatic herbs, it offers a naturally vegan and gluten-free option that’s hearty, flavorful, and satisfying. The creamy texture and subtle spices make it an ideal dish for entertaining or cozy weeknight dinners.
Ingredients
Scale
Broth
- 5 vegetable bouillon cubes
- 7 cups water (divided)
Main Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 6 cloves garlic, thinly sliced
- 2 tablespoons fresh sage, sliced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 2 cups Arborio rice
- 1 (15-ounce) can pumpkin puree
- Salt and black pepper to taste
- ¼ cup plant-based milk
Instructions
- Prepare the broth: Dissolve all 5 vegetable bouillon cubes in 2 cups of water and set aside as your concentrated broth base.
- Sauté aromatics: In a large pan with a lid, heat 3 tablespoons of olive oil over medium heat. Add the finely diced onion and thinly sliced garlic, cooking until they begin to lightly brown and become fragrant, about 5 minutes.
- Add herbs and rice: Stir in 2 tablespoons of fresh sage, 1 tablespoon of Italian seasoning, and 1 teaspoon of paprika, mixing thoroughly. Add 2 cups of Arborio rice and cook, stirring frequently, until the rice grains start to look translucent, indicating they are toasted and ready to absorb liquids.
- Cook the risotto: Lower the heat to medium-low and add the full can (15 ounces) of pumpkin puree along with one cup of water. Stir constantly to prevent sticking and burning, allowing the mixture to thicken and the liquid to mostly absorb.
- Repeat liquid addition: Continue adding one cup of water at a time, stirring frequently, and allowing it to be absorbed before adding the next. Repeat this process until all water is incorporated and the rice is fully cooked and creamy, approximately 30 minutes total stirring time.
- Season and finish: Season the risotto with salt and black pepper to taste. Stir in ¼ cup of plant-based milk to enhance creaminess, adjust seasoning if necessary, and serve immediately while warm and rich.
Notes
- This recipe is naturally vegan and gluten-free, making it a great option for those with dietary restrictions.
- The continuous stirring ensures the rice cooks evenly and creates risotto’s signature creamy texture.
- Use plant-based milk to maintain the vegan nature of this comfort dish.
- Perfect for fall and holiday entertaining or as a cozy weeknight meal.
- You can swap fresh sage for dried if unavailable, but fresh imparts a more vibrant flavor.
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
