Easy One-Pot Vegan Pumpkin Risotto

Naïby presents

This vegan pumpkin risotto is healthygluten-freecomforting, perfect for a holiday meal or just a quick weeknight favorite. It can essentially be prepared in one pot and about 20 minutes.

No one will be able to resist its magnificent, bright, and warm color.

Hey you! If you love pumpkin and risotto, the combination of the two in this recipe is for you. Let's make it together!

Your Ingredients

01 5 cups vegan broth

02 2 cups pumpkin puree

03 3 tablespoons vegan butter + 2 tablespoons coconut oil

04  2 tablespoons onion + 2 cloves garlic

05 2 cups Arborio rice

06 ½ cup vegan Parmesan grated 

Make the pumpkin bouillon


In a saucepan over medium heat, add pumpkin in the vegan bouillon.

Sautée the onion and garlic


Cut the onion finely and sautée in butter and coconut oil until translucide. Add the garlic afterward.

Brown the rice


Stir the rice quickly and well until the grains are well covered and lightly browned.

Add ladlefuls of pumpkin bouillon


Add ½ cup of the simmering pumpkin bouillon, constantly stirring, scraping the edges and bottom of the pot as you stir until the liquid is gone. 

Finish adding the bouillon


Continue adding ½ cup of the simmering pumpkin at a time until there is no more liquid in the pot.

Check if it's ready


Start tasting the rice after 20 minutes of cooking. It's ready when it's tender but firm to the bite.

Finish the risotto


Add the vegan parmesan and the rest of the butter. Stir constantly to melt the cheese and wrap it around the grains.