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This vegan pumpkin risotto recipe feels instantly nostalgic, like catching up with a childhood friend after years. It doesn't demand much more than a little attention and care at the stove. About 20 minutes of stirring is all it takes to have a glorious autumnal rice dish ready for your Thanksgiving table or Sunday dinner.
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Risotto has a reputation for being tricky, but that's not even a little bit the story here. When arborio rice gets a steady stream of stock, it naturally releases starch and builds that silky, spoon-coating texture. Cream doesn't even get an invite. Byeeee.
While I tested this vegan pumpkin risotto, I remembered the episode of How To with John Wilson where he perfectly fumbles through risotto for his landlord. If you haven't seen it, please stop reading my recipe and go track it down. For real.
I wanted mine to be less "awkward dinner for your landlord" and more "cozy meal for the highbrow guests at my family's big, fully vegan Thanksgiving." That's why we are gonna be topping this with roasted cranberry, hazelnut, and sage.
Serve it loud and proud on its own, or let it hang out with other veggie-forward autumnal sidekicks like roasted garlic parsnip purée, maple-balsamic roasted Brussels sprouts and carrots, or a slow, savory mushroom bourguignon. Just don't expect leftovers, m'love
Love this perfect fall dish! Super easy to make, full of flavour and wow -- so good with the hazelnut, cranberry and sage topper. Love it for a cool autumn evening!
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🥰 Why you'll adore this Vegan Pumpkin Risotto recipe
✊ Vegan AF & GF: Like all of my vegan Thanksgiving recipes, this risotto is made without a single animal-based ingredient, butter, and parmesan cheese included. It also happens to be one of the gluten-free vegan recipes you can bring to Friendsgiving that people will beg you for the recipe.
🛒 Easy to Stock: Arborio rice, pumpkin purée, sage, and cranberries are waiting at pretty much any supermarket, so you can stroll in and get busting this darn thing out.
✅ Tested and Approved Worldwide: Like all my vegan recipes, this one was tweaked to perfection with feedback from hundreds of dedicated recipe testers who work with me.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🍚 Pumpkin Risotto Ingredients
The Seasonings
If you're short on fresh ginger, dried buffalo ginger packs some fresh ginger heat. Coriander adds a nice woodsy backbone flavor to the risotto, and Burlap & Barrel's Red River coriander is my personal go-to.
Arborio Rice
Don't mess with any other rice for this recipe (or for my mushroom risotto either, for that matter) than short-grain white arborio. Choose a solid brand like Lundberg or RiceSelect especially if you want it to be organic.
White Wine
Heads up: not all wine is vegan. Some use animal-based nonsense for fining. Check Barnivore to be sure.
Pumpkin Purée
Canned pumpkin is easy, but puréed fresh roasted pumpkin works too. If you got leftovers, slide 'em into my vegan pumpkin cinnamon rolls, Thai pumpkin soup, pumpkin puff pastry, or vegan pumpkin crème brûlée. SO worth it, I'm telling you mommy.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make Vegan Pumpkin Risotto
Alrighty, apron on and spoons at the readyyy. Let's get this vegan risotto rolling. If patience isn't your thingy, you can always skip down to the printable recipe card at the bottom.
Step One
State of the Onion:
Heat olive oil in a large pot over medium-high heat. After about 90 seconds, when the oil is hot, add the onion. Sauté for 5-6 minutes over medium heat until lightly golden, and fragrant.
Step Two
Thyme of the Century:
Stir in the ginger, garlic, coriander, thyme, cinnamon, black pepper, and sage. Cook for about 2 minutes over medium heat until the garlic becomes aromatic.
Step Three
Rice Rice Baby:
Add the arborio rice and stir frequently for 2 minutes so the grains get lightly toasted.
Step Four
Winenona Ryder:
Pour in the white wine and let it cook for 3-4 minutes over medium heat, stirring until most of the liquid has been absorbed.
Step Five
BROTHer, Where Art Thou?
Stir in 1 cup of vegetable stock and cook for about 5 minutes over medium heat until nearly absorbed. Continue adding the rest of the stock 1 cup at a time, stirring often and allowing each addition to soak in before adding more. This will take 20-25 minutes.
✅ Remove a grain or two of rice and taste test it at this point to make sure it's tender. If it needs more cooking time, add additional stock or water as needed.
Step Six
David S Pumpkins:
Once the rice is tender and all the stock has been absorbed, add the canned pumpkin puree and salt. Cook for 3 minutes over medium heat until heated through, stirring often. Remove from the heat.
Step Seven
Sage Against the Machine:
For the topping (which I defo recommend), combine the olive oil, cranberries, brown sugar, sage leaves, hazelnuts, and a pinch of salt in a small bowl.
Step Eight
Cran McNally:
Spread the topping mixture onto a parchment-lined baking sheet and roast at 375°F (190°C) for 7-8 minutes, just until the sage leaves turn crisp.
Step Nine
Condoleezza Rice:
Spoon the risotto into bowls and finish with the cranberry mixture, toasted hazelnuts, and crispy sage leaves. Serve immediately while warm.
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💡Serving Ideas
For a vegan Sunday dinner spread that feels like a proper sit-down, this risotto plays nicest when it has a few buddies on the table.
Serve your hungry guests some roasted mushroom soup or vegan butternut squash soup with some vegan cornbread wedges while you put the finishing touches on the vegan ham that's roasting away in the oven.
Southern candied yams, and vegan green bean casserole will neverrr steer you wrong, and I stand by that with my stretchy pants.
To round it out, rock some vegan pumpkin chiffon pie or a cranberry galette for dessert. Put it all together and you've got a Sunday din din that makes Monday feel jealous.
👉Top tips
- Starch is Your Friend: Seriously, DON'T rinse that arborio rice! The starch on the surface is your ticket to creamy risotto. Wash it off and you'll end up savory rice pudding.
- Toast to the Grains: Give the rice a quick toast in your aromatics before adding liquid. A little golden blistering pulls out nutty flavor and keeps the grains stay separate as risotto cooks.
- Stir But Don't Go Nuts: Stir often but don't go stir-crazy. Gentle, steady stirring coaxes out starch and keeps things silky, but there's no need to hover like a helicopter.
- Bite Before the Clock: Taste the rice to check if it's ready instead of relying only on the timer. You're aiming for tenderness, and if you have to, you might need some extra time or liquid to get you there.
🤷♀️ Recipe FAQs
Arborio rice is the classic, gluten-free choice because its high starch content creates the creamy texture risotto is known for. Carnaroli or Vialone Nano are also excellent options if you can find them.
This usually happens when you over-stir or let it cook too long without enough liquid. Keep the stock warm, add it gradually, and stir with love just enough to keep things moving.
HELL NAH YOU CAN'T. Add this to a long list of other things that suck if you freeze them, including popcorn and the brains of evil fascist dictators.
🥶 Refrigeration
Transfer the cooled risotto into an airtight container and keep it in the refrigerator for up to 4 days. Make sure it's sealed well so it doesn't dry out.
🔥 Stovetop reheating
Place the risotto in a skillet or saucepan, add a splash of vegetable stock or water and cook over medium heat for 4-6 minutes while stirring until creamy and heated through.
🍁You'll love these vegan Thanksgiving recipes too:
Unlock a discounted bundle of classes that walk you through vegan Thanksgiving menus with detailed video instruction from Chef Adam Sobel.
Vegan Pumpkin Risotto Recipe
Ingredients
Pumpkin Ginger Risotto:
- 5 teaspoons olive oil
- 1 ½ cup onion diced
- 2 teaspoons ginger grated
- 2 teaspoons garlic minced
- 1 teaspoon coriander
- 1 teaspoon thyme
- ½ teaspoon cinnamon
- ¼ teaspoon ground black pepper
- 2 teaspoons fresh sage minced
- 1 cup arborio rice
- 2 cups white wine
- 3 cups unsalted vegetable stock
- 14 oz. Pumpkin purée
- 1 ½ teaspoon salt or to taste
For the Cranberry Hazelnut & Sage Topping:
- 1 teaspoon olive oil
- ½ cup chopped cranberries fresh or frozen
- 1 tablespoon brown sugar
- 16 sage leaves
- ½ cup hazelnuts rough chopped
- ⅛ teaspoon salt
Instructions
- Warm olive oil in a large pot over medium-high heat. After 90 seconds when the oil is hot, add the onion and cook for 5-6 minutes, stirring occasionally, until softened.
- Add the ginger, garlic, coriander, thyme, cinnamon, black pepper, and sage. Cook for 2 minutes, stirring often until fragrant.
- Add the rice and cook for 2 minutes, stirring frequently, until lightly toasted. Pour in the wine and cook for 3 minutes, stirring often, until mostly absorbed.
- Pour in 1 cup of vegetable stock and stir continuously until the liquid is mostly absorbed, about 5 minutes. Continue adding the remaining stock 1 cup at a time, stirring often, allowing each addition to absorb before adding the next. This will take 20-25 minutes.
- Once all the stock has been absorbed and the rice is tender, stir in the pumpkin purée and salt. Cook for 3 minutes, stirring often, until heated through. Remove from the heat.
- For the optional (but recommended) topping, mix the olive oil, cranberries, brown sugar, sage leaves, hazelnuts, and salt together in a bowl.
- Transfer to a parchment-lined baking pan and roast at 375°F (190°C) for 7-8 minutes, just until the sage is crisp.
- Top the risotto with the cranberry mixture, toasted hazelnuts, and crisp sage leaves. Serve immediately.
Notes
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Maggie B says
Love this perfect fall dish! Super easy to make, full of flavour and wow -- so good with the hazelnut, cranberry and sage topper. Love it for a cool autumn evening!