Get 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.
