5 from 219 votes
Simple Pumpkin Risotto
This Simple Pumpkin Risotto blends creamy arborio rice with a smooth pumpkin puree, fresh sage, and warm spices like paprika and Italian seasoning. The risotto is slowly cooked by gradually adding savory vegetable bouillon, which helps achieve a rich, velvety texture. Garlic and onion start the flavor base, while plant-based milk stirred in at the end adds extra creaminess. This risotto offers a comforting balance of herbal and autumnal notes, ideal for a hearty vegan main or side dish during cooler months.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
3
servings
Calories:
716 kcal
Course:
Lunch, Dinner
Cuisine:
Italian
Ingredients
- 5 vegetable bouillon cubes
- 7 cups water divided
- 3 tablespoons olive oil
- 1 large yellow onion finely diced
- 6 cloves garlic thinly sliced
- 2 tablespoons sage sliced, fresh
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 2 cups arborio rice
- 1 pumpkin puree 15-ounce can
- salt to taste
- black pepper to taste
- ¼ cup plant-based milk
Instructions
- Dissolve all the bouillon cubes in 2 cups of water and set aside.
- In a large pan with a lid, heat the oil over medium heat.
- Add the onion and garlic, mix well, and cook until they start to lightly brown.
- Add the sage, Italian seasoning, and paprika. Mix well and add the rice. Mix well and cook the rice until it starts to get a bit translucent.
- Reduce the heat to medium low and add the pumpkin puree and one cup of water. Constantly stirring to avoid burning, cook until it thickens and most of the water is absorbed by the rice. Add one cup of water and repeat the process until you have used up all the water and the rice is fully cooked. This process takes about 30 minutes, continuously stirring.
- Season with salt and pepper, add the plant-based milk and stir. Taste and adjust any seasoning. Serve immediately.
Cup of Yum
Notes
- Do not rinse the rice; the surface starch helps create creaminess in the risotto.
- Use warm vegetable broth to maintain even cooking temperature and avoid slowing the cooking process.
- Stir continuously and add the broth gradually, allowing the rice to absorb it fully before adding more for a smooth texture.
- Patience and gentle stirring are needed to prevent the risotto from sticking and to release starches properly.
Nutrition Information
Calories
716kcal
(36%)
Carbohydrates
127g
(42%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Sodium
1201mg
(50%)
Potassium
544mg
(12%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
22418IU
(448%)
Vitamin C
12mg
(13%)
Calcium
159mg
(16%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 3 servings
Amount Per Serving
Calories 716
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 127g | 42% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1201mg | 50% |
| Potassium | 544mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 22418IU | 448% |
| Vitamin C | 12mg | 13% |
| Calcium | 159mg | 16% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.