Name: Creamy Pumpkin Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian-inspired
Ingredients: 1 cup arborio rice; 1 cup pumpkin puree; 4 cups vegetable broth (warm); 1 small onion, finely chopped; 3 garlic cloves, minced; 1/4 cup dry white wine (optional); 1/2 cup dairy-free cream or coconut milk; 2 tbsp nutritional yeast; 1 tbsp olive oil; 1 tsp fresh thyme; 1/2 tsp ground nutmeg; Salt and pepper to taste

This Creamy Pumpkin Risotto is a rich, velvety, and nutritious plant-based dinner option. Made with wholesome ingredients like arborio rice, pumpkin puree, and dairy-free cream, it’s packed with flavor and warmth. Perfect for cozy evenings, this dish is both indulgent and healthy, making it a fantastic addition to any dinner rotation.

Recipe Tips and Tricks:

Stirring frequently ensures the risotto achieves its creamy texture.
Use warm broth to maintain even cooking.
Add nutritional yeast for a cheesy umami flavor.
Don’t rush; risotto tastes best when cooked patiently.
Taste and adjust seasonings at the end for perfect flavor balance.

Why You’ll Love This Recipe:

This creamy pumpkin risotto combines comfort and nutrition in one dish. The rich pumpkin flavor, balanced with subtle herbs and creamy rice, is a treat for your taste buds. It’s vegan, gluten-free, and customizable, making it suitable for various dietary preferences. Whether you’re hosting dinner or cooking for yourself, this recipe is guaranteed to impress.

Yield: 4 servings

Creamy Pumpkin Risotto

Velvety vegan pumpkin risotto, a creamy, plant-based comfort dish perfect for cozy dinners and healthy indulgence.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

1 cup arborio rice
1 cup pumpkin puree
4 cups vegetable broth (warm)
1 small onion, finely chopped
3 garlic cloves, minced
1/4 cup dry white wine (optional)
1/2 cup dairy-free cream or coconut milk
2 tbsp nutritional yeast
1 tbsp olive oil
1 tsp fresh thyme
1/2 tsp ground nutmeg
Salt and pepper to taste

Instructions

Prepare the Aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Toast the Rice: Add the arborio rice to the skillet, stirring to coat it in the oil. Cook for 1-2 minutes until slightly toasted, enhancing the nutty flavor.
Deglaze with Wine: Pour in the white wine (if using) and stir until fully absorbed. This step adds depth to the risotto.
Incorporate Broth Gradually: Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. Continue until the rice is al dente and creamy, about 20 minutes.
Add Pumpkin and Cream: Stir in the pumpkin puree, dairy-free cream, nutritional yeast, thyme, nutmeg, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
Taste and Adjust: Taste the risotto and adjust seasoning as needed. For added creaminess, you can stir in a touch more cream.
Serve: Spoon the risotto into bowls, garnish with fresh herbs or a sprinkle of nutritional yeast, and serve warm.

Notes

Always use warm broth to maintain a consistent cooking temperature.
For extra flavor, roast fresh pumpkin chunks and use them as a topping.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 375Total Fat 27gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 7gCholesterol 34mgSodium 763mgCarbohydrates 27gFiber 3gSugar 5gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes:

Arborio Rice: Essential for risotto, its high starch content ensures the signature creamy texture.
Pumpkin Puree: Use homemade or canned; it lends sweetness and depth to the dish.
Vegetable Broth: Opt for low-sodium to control the salt level.
Dairy-Free Cream or Coconut Milk: Adds richness; use almond or cashew cream for a neutral flavor.
Nutritional Yeast: Provides a cheesy note and is a great source of B12.
Onion and Garlic: The aromatic base for any flavorful risotto.
White Wine: Adds acidity and depth; optional but recommended.
Fresh Herbs (Sage, Thyme): Complements the pumpkin’s earthy sweetness.

Variations and Substitutions:

Swap pumpkin puree with butternut squash or sweet potato for a different flavor profile.

For added protein, stir in cooked chickpeas or crispy tofu.
Use quinoa instead of arborio rice for a lighter, high-protein version.
Incorporate spinach or kale for extra greens and nutrients.
If you prefer spiciness, add a pinch of chili flakes or smoked paprika.
Substitute white wine with apple cider vinegar or lemon juice for acidity.

Storage Options:

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of vegetable broth.
Freezer: Risotto can be frozen for up to 2 months. Thaw overnight in the fridge and reheat slowly to maintain texture.
Pro Tip: Freeze portions flat in resealable bags for easy storage and quicker reheating.