Can I use regular rice instead of Arborio for risotto ?

Arborio rice is ideal because of its high starch content, which gives risotto its signature creaminess. While you can use short-grain rice in a pinch, the texture and consistency won’t be the same. Avoid long-grain rice—it won’t absorb liquid properly.

Is pumpkin risotto vegan and gluten-free ?

Yes, this pumpkin risotto recipe is completely vegan when made with plant-based milk and vegetable broth. It can also be gluten-free as long as your bouillon cubes and canned pumpkin are certified gluten-free.

Can I make pumpkin risotto ahead of time ?

You can partially prepare it ahead by cooking the rice halfway, cooling it, and finishing the rest just before serving. Fully cooked risotto can be stored for 3–4 days and reheated with broth or plant milk.

What can I serve with pumpkin risotto ?

Pumpkin risotto pairs well with roasted vegetables, fresh salads, or crusty bread. For a full fall dinner experience, consider serving it alongside sautéed Brussels sprouts, arugula salad, or vegan garlic knots.

Pumpkin Risotto Recipe – Easy, Creamy & Delicious | 1 Fall Dinner

Description

This creamy vegan pumpkin risotto is the ultimate fall comfort dish. Made with pantry staples and seasonal ingredients, it’s perfect for cozy dinners or festive gatherings.

Ingredients

Scale

5 vegetable bouillon cubes

7 cups water, divided

3 tbsp olive oil

1 large yellow onion, finely diced

6 garlic cloves, thinly sliced

2 tbsp fresh sage, sliced

1 tbsp Italian seasoning

1 tsp paprika

2 cups Arborio rice

1 (15-ounce) can pumpkin puree

Salt and black pepper, to taste

1/4 cup plant-based milk

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Instructions

1. Dissolve bouillon cubes in 7 cups of hot water to make broth.

2. In a large pot, heat olive oil over medium heat. Sauté onion until soft.

3. Add garlic, sage, Italian seasoning, and paprika. Cook until fragrant.

4. Stir in Arborio rice and toast for 2 minutes.

5. Add broth gradually, one ladle at a time, stirring constantly.

6. When rice is al dente (about 20 minutes), stir in pumpkin puree.

7. Add plant-based milk and season with salt and pepper.

8. Serve warm, garnished with fresh herbs or toasted pepitas.

Notes

Use warm broth to maintain risotto temperature during cooking.

Avoid rushing—slow stirring is key for creaminess.

Leftovers can be stored for 3–4 days and reheated with extra liquid.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 4g
Sodium: 720mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg