Creamy Pumpkin Risotto (Vegan)
A creamy, cozy vegan risotto made with arborio rice, pumpkin puree, and fresh sage - perfect for fall weeknight dinners or holiday meals.
40 min4veganPumpkinItalianfallcomfort foodone-potgluten-free
What you need
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons fresh sage
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1.5 cups arborio rice
- 1 cup pumpkin puree
- 4 cups vegetable broth
- to taste salt
- to taste black pepper
How to make it
- Peel and finely dice the onion, thinly slice the garlic, and mince the fresh sage. Meanwhile, preheat a large, heavy-based, lidded pan over medium heat with the oil.
- Once hot, add the onion and garlic and sauté until they lightly brown. Then, add the sage, Italian seasoning, and paprika. Stir.
- Add the rice, mix well, and toast it until it starts to become translucent (about a minute).
- Then, reduce the heat to medium-low and add the pumpkin puree and one cup of the warm vegetable broth. Stir constantly until the mixture thickens and most broth is absorbed into the rice.
- Repeat, one cup of broth at a time, until you've used all the broth and the rice is cooked. This process will take around 20-30 minutes, continuously stirring.
- Season with salt and pepper to taste. Serve hot and enjoy!
Adapted from plantbasedonabudget.com