vegan pumpkin risotto

Enjoy this delicious recipe for vegan pumpkin risotto using a classic risotto preparation. With added fresh thyme and spinach, this is a healthy and flavorful recipe that happens to be gluten free and dairy free!

Vegan Pumpkin Risotto with Spinach and Fresh Thyme (Gluten Free, Dairy Free)

olive oil

½ C onion (, finely diced)

garlic (, minced)

Arborio rice

tbsp miso paste (, white type)

tsp fresh thyme (, stems removed (about 6 large sprigs))

¼ tsp ground sage

nutmeg

¼ tsp black pepper

¾ C white wine ((dry wine preferable))

C vegetable broth ((low

½ C canned pumpkin puree

spinach

lemon juice

Salt

Warm 3 C vegetable broth in a small pot over low heat. It doesn’t need to simmer, but should be warm to the touch/ above room temperature.

Add 3 tbsp olive oil to a large pot over medium heat. Stir in ½ C diced onion and 2 cloves minced garlic. Cook until the onion starts to soften, about 3 minutes.

Next, stir in 1 C Arborio rice and toss to coat the rice in oil. Allow the rice to “toast” for 1 minute.

Stir in 1 tbsp miso paste, 2 tsp fresh thyme leaves, ¼ tsp ground sage, ¼ tsp ground nutmeg and ¼ tsp black pepper. Add ¾ C white wine and stir continuously until the wine is mostly absorbed into the rice.

Once most of the liquid is absorbed, begin adding in the vegetable broth in ½ C increments. Stir continuously until most of the liquid is absorbed before adding in the next ½ C of broth. The liquid is ready to be added when you scrape your spoon across the bottom and there’s no liquid pooling behind the spoon (see video for visual).

Continue adding the vegetable broth ½ C at a time, stirring continuously until all the vegetable broth is absorbed. This process takes about 30 minutes.

Then stir in 1 ½ C canned pumpkin puree, 2 C fresh spinach and 1 tbsp fresh lemon juice. Stir until the spinach wilts down. At this point, taste the risotto and add salt if needed (often depends on how salty the vegetable broth is).

Serve!

Welcome to Lettuce Veg Out with vegan Registered Dietitian Nicole Stevens. Today we’re vegging out on a flavorful, hearty and creamy recipe for vegan pumpkin risotto with spinach!

While there’s always some work when making risotto, this recipe is so delicious it’s definitely worth the effort!

Using fresh thyme, sage, nutmeg, spinach, white wine and canned pumpkin puree creates a delicious, rich flavor and super creamy vegan dinner!

If you liked this video please hit the like button, subscribe for weekly vegan recipes and comment below with what you’d like to see next!

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Pumpkin and Spinach Risotto Recipe (VEGAN)

This creamy vegan pumpkin risotto is the perfect comfort food for the season! Full of flavour and served with shiitake mushrooms. Easy to make from scratch - gluten free &amp; vegan!

Vegan Pumpkin Risotto (Gluten Free)

Tbsp rapeseed oil

thyme

shallots, finely diced

garlic, minced

white wine

pumpkin puree

carnaroli risotto rice

vegetable stock

yeast (optional)

salt & pepper

shiitake mushrooms

tsp rapeseed oil

tamari soy sauce

tsp black pepper

Heat the rapeseed oil in a large pan and place the fresh thyme into the oil. Allow to become fragrant for about a minute or two, but be careful not to burn the thyme. Remove the thyme from the pan and set it aside for later.

Fry the diced shallots in the oil on a high heat for 1 minute, then add in the minced garlic for another 30 seconds before reducing the heat to low. Pour in the vegan white wine to deglaze the pan.

Add in the pumpkin puree and risotto rice and stir to combine. Heat the rice for about 2 minutes whilst stirring, then begin to pour in the vegetable stock, roughly 100ml at a time. Continue to stir slowly and bring to a simmer, allowing for the rice to soak up the liquid. This will take about 30-40 minutes. You will know when the rice is cooked once it's completely softened and the majority of the liquid soaked up.

When done, stir in 1 Tbsp of nutritional yeast (optional) the thyme back in and season to taste with salt &amp; pepper.

In a non-stick pan, fry the shiitake mushrooms in a little oil for 4-5 minutes. Once softened, take them off the heat and instantly stir in the tamari soy sauce. Sprinkle with black pepper and serve on top of the creamy pumpkin risotto.

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Top 2 vegan pumpkin risotto recipes from across the web

The most viewed vegan pumpkin risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Risotto with Spinach ...

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The most viewed vegan pumpkin risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine