Vegan pumpkin risotto made in one pot for a completely and utterly delicious meal that will have your mouth watering! Sage and pumpkin make a winning combo in this creamy, dreamy dish that is perfect for fall.
Have you noticed my pumpkin obsession yet?
And I’m not just talking about a pumpkin spice latte, but if you browse the blog, you’ll find tons of pumpkin recipes ranging from breakfast to dessert and savoury to sweet. Dishes like pumpkin pancakes, pumpkin gnocchi, cookies, muffins, donuts, and so much more!
Why you’ll love this dish!
Well, if you love pumpkin, and you love risotto, is there really much more to say?
This vegan pumpkin risotto is not only delicious, but also:
- easy to make! Just simple ingredients and super simple to make, especially the Instant Pot version, leaving most of the time, hands off.
- sooo creamy!! Not only is arborio rice naturally creamy once cooked, but the addition of coconut milk here takes creaminess to another level!
- great as a main dish or side. Serve this up as a side on Thanksgiving, or enjoy as a main course any time the craving strikes.
- allergen friendly. Since rice is naturally gluten free, and this dish is vegan, it’s free from tons of common allergens like wheat, dairy and eggs. If you need a coconut free version, I’ve got options for that too!
How to make it in your Instant Pot
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Before you begin, make sure you have all your ingredients ready. If you’re making your own broth from bouillon powder, mix that up before starting.
Now add the butter (if using) to your Instant Pot and have it set to the sauté function. (photo 1)
Once melted, add the finely chopped shallots and garlic and sauté for about 1 minute, stirring constantly to prevent sticking. (photo 2)
Add the arborio rice to the pot and mix well to coat with the butter and lightly toast the rice. Stir constantly for about 1 minute. (photo 3)
NOTE: If omitting the butter, use water or broth to sauté and add more if needed to prevent sticking.
Immediately pour in the wine and mix well for about 30 seconds or so until the wine is completely absorbed by the rice. (photos 4-5)
NOTE: If you can’t use wine, you may use additional broth for this step, instead.
Once the wine is absorbed, turn off the Instant Pot and add all the remaining ingredients EXCEPT for the coconut milk. Give everything a good mix. (photos 6-7)
NOTE: Make sure to push down any loose bits of rice that are stuck to the sides of your pot.
Close the lid and set the valve in the sealing position and then pressure cook on high for 6 minutes. Quick release and open the lid. (photo 8)
It may appear watery at first, but don’t worry, just give everything a good mix and the rice will quickly absorb any excess moisture. (photo 9)
Lastly, add in your coconut milk and mix well. (photos 10-11)
How to make it on stove top
(See the recipe card below for full details.)
To make this vegan pumpkin risotto dish without a pressure cooker, you’ll follow the same directions with the following exceptions.
After the wine has been absorbed by the rice, you will ladle your broth, approx 1/2 cup worth at a time, into your pot. Wait for the broth to be absorbed, before adding more.
Continue this process, making sure to stir almost constantly while doing so, until your broth is finished.
When the broth is finished, add the pumpkin puree and coconut milk and mix well, continuing to cook until creamy and mostly absorbed, approx 2-3 minutes.
Garnish your pumpkin risotto with fresh sage and serve.
How long does it keep?
This vegan pumpkin risotto tastes best when freshly made since the rice will continue to absorb the liquids as it cools down.
However, you may store leftovers in a sealed container in your fridge for up to 3 days.
The rice will keep absorbing the moisture as it cools and may get a little dry. So, to reheat, add a splash or two of vegetable broth, water or a small spoonful of butter to the skillet. This will return your pumpkin risotto to a creamy state.
I don’t recommend freezing this one as it will change the texture and may become a little grainy.
Can I make any substitutions?
- To make this oil free, omit the butter and sauté the veggies in water or broth instead. Remember to add more water if needed, to prevent sticking.
- If you cannot have wine, you may sub for more vegetable broth. Follow the same steps and let a half cup of broth be completely absorbed by the rice and then continue to the next step.
- For less fat, you may sub the coconut milk for a light version instead, with similar results.
- For coconut free, you may sub for cashew or soy milk, or omit. Keep in mind it will be slightly less creamy, but still delicious.
- Not a pumpkin fan? You may sub the pumpkin puree for pureed sweet potato or butternut squash instead.
Want to amp up the fall flavours?
To really bring out an intense fall flavour, add some, or all of the following to your pot of vegan pumpkin risotto.
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Expert Tips
- Make sure to use arborio rice (also sometimes referred to as Italian rice) for your vegan pumpkin risotto for the best flavour and texture. Arborio rice absorbs much more liquid and becomes creamier in texture when compared to other types of rice.
- Be sure to push down any loose pieces of rice, into your liquids before pressure cooking to make sure everything cooks evenly. Any loose bits of rice left on the edges of your pot will not cook well.
- Before opening your can of coconut milk, make sure to give it a really good shake to mix up the water and coconut, in case of separation. Since we’re not using the entire can, you really want to make sure it’s mixed well in order to get the best flavour.
- Use fresh sage for best flavour in your vegan pumpkin risotto. If you don’t have any or can’t find any fresh, dried works as well, but fresh is always best.
More delicious vegan risotto recipes
- Instant Pot Mushroom Risotto – This one is a classic, but such a goody! If you’ve ever had risotto before, it was probably mushroom risotto. So much umami deliciousness going on here!
- Asparagus Lemon Risotto – A fun twist on risotto using asparagus and tangy lemon juice to deliver a fresh and bright version of your favourite risotto dish.
- Vegetable Brown Rice Risotto – If you want a healthier option, you definitely need to check out this brown rice version. No prep, just dump and go, perfectly delicious and nutrient dense, too.
- Mushroom Risotto Burger – Now this isn’t QUITE a risotto recipe, but it DOES have all the great flavours of one. This spin on a classic dish brings you a veggie burger that’s rich in flavour, won’t fall apart, and will have you salivating!
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
Equipment
Ingredients
- 1-2 tbsp vegan butter or use water or broth if avoiding oil
- 2-3 shallots finely chopped
- 3-4 cloves garlic peeled & minced
- 1.5 cups Arborio rice
- 1/2 cup dry white wine
- 3 cups low sodium vegetable broth
- 1 cup pumpkin puree
- 2 cups frozen peas
- 2 tsp fresh ground sage or 1/2 teaspoon dry ground
- 1/2 tsp sea salt
- 1/2 cup Thai Kitchen unsweetened coconut milk or you may use light for less fat
Instructions
Instant Pot Directions
- Set your Instant Pot to the sauté function and melt the butter, if using. Then add the shallots and garlic and sauté for 1 minute, stirring constantly.
- Add the rice and mix well to coat with the butter and slightly toast the rice, approx 1 minute. Then pour in the wine and de-glaze the bottom of the pot. Mix constantly until the wine is absorbed by the rice, approx 1 minute and then turn off the Instant Pot.
- Now add all remaining ingredients, EXCEPT the coconut milk. Mix well, and push down any rice stuck to the sides of the pot to make sure they're in the liquids. Close the lid and turn the valve to the sealing position. Set to high pressure for 6 minutes.
- Once the timer is complete, quick release the steam valve and open the lid once safe to do so. The risotto might appear watery at first, but just give it a good mix and it will quickly absorb the liquid.
- Pour in the coconut milk, mix well and serve garnished with more fresh sage if desired.
Stove Top Directions
- Melt the butter (if using) in a large, deep skillet. Then sauté the shallots and garlic for 1 minute, stirring constantly.
- Add the rice and mix well to coat with the butter and slightly toast the rice, for about 1 minute. Then pour in the wine and the peas and mix well. Stir constantly until the wine is absorbed. This will take about 1 minute.
- Now add your broth, 1 ladle or so at a time to the pan, mixing well each time and stirring often. Once each ladle of broth is absorbed, continue adding more until you've used up all your broth. This process should take around 15-20 minutes.
- Now add the pumpkin puree and the coconut milk and mix well. Once creamy and combined, serve garnished with more fresh sage, if desired.
Can this be made with cous cous instead of the rice?
I’m not sure, haven’t tried it that way, but feel free to experiment.
Okay, this was amazing!! Tried for dinner last night and will definitely be making it again soon. I’m Canadian too so I’m already thinking it’d be a great side for Thanksgiving!! Thanks for the recipe!
Wonderful to hear, thanks Jody!
I have heart disease so what could be used instead of coconut milk?
Hi Janet, although I’ve made a couple suggestions for coconut free in the post (you may sub for cashew or soy milk, or omit), I cannot provide any medical advice, so it’s best to check with your doctor.