Vegan Pumpkin Risotto with Coconut Milk
Jeremy HamiltonGet ready to savor the flavors of fall with this creamy, vegan pumpkin risotto! This recipe combines roasted pumpkin and coconut milk with aromatic spices to create a rich, comforting dish perfect for cold-weather dinners. Whether you're looking for an easy pumpkin risotto recipe or a new twist on classic risotto, this dish has it all.
Ingredients:
- 1 cup arborio rice
- 1 small pumpkin (or 1 cup canned pumpkin puree)
- 1 can full-fat coconut milk
- 3 cups vegetable broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground nutmeg
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup vegan parmesan (optional)
- Fresh parsley for garnish
Directions:
- Preheat oven to 400°F. Cut the pumpkin into cubes and roast on a baking sheet for 25-30 minutes or until tender. Pure half of the roasted pumpkin.
- In a large pan, heat olive oil over medium heat. Sauté the diced onion for about 5 minutes until softened. Add minced garlic and cook for another minute.
- Add the arborio rice to the pan, stirring continuously for 2-3 minutes to toast lightly.
- Pour the vegetable broth a little at a time, stirring frequently. Allow each addition to absorb before adding more, which should take around 20 minutes.
- Once the rice is creamy and tender, stir in the coconut milk, pumpkin puree, nutmeg, and thyme. Cook for another 5 minutes and season with salt and pepper.
- Top the risotto with the remaining roasted pumpkin cubes, vegan parmesan (if using), and a sprinkle of fresh parsley for a beautiful garnish.
Why You'll Love This Pumpkin Risotto
This recipe uses Thai Coco’s coconut milk to achieve a creamy texture while keeping it vegan. Roasting the pumpkin enhances its natural sweetness, creating a balanced, savory-sweet flavor. This baked pumpkin risotto is easy to make and great for family meals or special gatherings.
