Ingredients
Scale
- 2 tbsp coconut oil (or olive oil)
- 1/2 onion, finely chopped
- 1 cup Arborio rice
- 2 cups vegetable broth or stock (low-sodium preferred)
- 1 cup full-fat coconut milk
- 1 cup pumpkin purée (canned or homemade)
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt (or to taste)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
- Optional: chopped spinach or kale, toasted pumpkin seeds, fresh parsley or basil for garnish
Instructions
- Heat oil: Warm coconut oil in a large pot over medium heat.
- Sauté onion: Add chopped onion and cook for 5 minutes, stirring, until translucent.
- Add rice: Stir in Arborio rice and toast for 2 minutes.
- Mix liquids & seasonings: Add vegetable broth, coconut milk, pumpkin purée, nutritional yeast, salt, cinnamon, nutmeg, and thyme. Stir to combine.
- Simmer: Lower heat and cook for 15–20 minutes, stirring often, until the rice is tender and creamy. Add more broth if needed.
- Rest: Remove from heat, cover, and let risotto sit for 5 minutes.
- Serve: Stir once more, then dish up hot. Garnish with greens, seeds, or herbs if desired.
Notes
- Use Carnaroli rice if Arborio isn’t available.
- Light coconut milk works for a lighter version, though it will be less creamy.
- For a protein boost, stir in chickpeas or lentils.
- Add extra broth or coconut milk for a looser, creamier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan pumpkin risotto, dairy-free risotto, creamy pumpkin risotto, vegan fall recipes, pumpkin dinner recipes