Vegan Pumpkin Risotto

The Vegan version of Pumpkin Risotto is soooo creamy and delicious. A true comforting dish that blends the rich flavors of pumpkin with the velvety texture of arborio rice. It’s a warm, hearty meal that’s perfect for autumn, offering a plant-based alternative to traditional risotto without sacrificing flavor or creaminess.

Vegan Pumpkin Risotto Ingredients

• 3 Tablespoons Extra-virgin Olive oil
• 1½ cup Risotto rice (example: arborio rice)
• 150 ml White wine
• 1 Onion, chopped
• 50 g Leek, chopped
• 2 Garlic cloves, minced
• 500 g Pumpkin (remove the seeds, the skin and chop them into small pieces)
• 3 cups Water (you will use this water to cook the pumpkin, and then the same water will be used in the risotto to cook the rice)
• 1 Tablespoon Vegetable bouillon
• 1 teaspoon Salt
• ½ teaspoon Black pepper
• 1 teaspoon Worcestershire sauce (optional)
• 1 teaspoon Spicy sauce (optional)

How to Make the Best Vegan Pumpkin Risotto

1. In a pot, add the water, pumpkin and the vegetable bouillon. Let it cook in medium-low heat for about 12 minutes or until the pumpkin is soft.
2. In a medium-high heat pot, add the olive oil, garlic, onion and leek. Cook them for about 3 minutes.
3. Add the rice and the wine, cook it for another 3 minutes.
4. Add all the cooked pumpkin at once and one cup of the water (the same water that you cooked the pumpkin, do not add everything at once). Keep stirring all ingredients together, you should mix it frequently, but not constantly.
5. Slowly add more water, half a cup at a time, only as needed. You will keep stirring and adding water (when the mixture gets too dry) until the rice is fully cooked. This will last about 15 minutes. You can try the rice from time to time to check if it is already cooked. Once the rice is cooked, add the Worcestershire sauce, spicy sauce, salt and black pepper. Mix it well.
6. Serve it immediately, garnish with some olive oil and parsley. It goes well with a green salad on the side.

Recipe Tips

• Use hot water, not cold when making risotto to keep the cooking process smooth and consistent. Cold broth will lower the temperature and slow down cooking.
• One of the most important tips when making risotto is to slowly add hot water. Gradually add warm vegetable broth, one ladle at a time, stirring frequently to allow the rice to absorb the liquid and develop a creamy consistency.
• Another important tip is to keep stirring frequently but not constantly. Stirring helps release the rice’s starch, creating creaminess, but too much can break the grains and make it mushy.

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