Tasty Vegan Pumpkin Risotto

I used to think risotto was this fancy Italian dish that only real chefs could make. My mom never attempted it, and I figured it was way too complicated for a regular Tuesday night dinner.

Then I discovered you don’t need dairy or hours of stirring to make good risotto. This vegan pumpkin version changed everything for me. It’s creamy, filling, and way easier than I expected. Plus, it’s perfect for those nights when you want something cozy but don’t want to spend forever in the kitchen.

What Kind of Butternut Squash Should I Use?

For this vegan pumpkin risotto, you’ll want to pick a butternut squash that feels heavy for its size and has a firm, smooth skin without any soft spots or blemishes. The recipe calls for butternut squash specifically, but you can swap it out for other firm pumpkins like kabocha, delicata, or even acorn squash if that’s what you have on hand. When selecting your squash, look for one with a long neck since that’s where most of the flesh is – the bulbous end is mostly seeds. A medium-sized butternut squash (around 2-3 pounds) should give you the 750g you need for this recipe, with maybe a little extra for snacking.

Options for Substitutions

This creamy vegan risotto is pretty adaptable, but there are a few key ingredients you’ll want to keep:

• Risotto rice: This is one ingredient you really shouldn’t substitute – arborio, carnaroli, or vialone nano rice are essential for that creamy texture. Regular long-grain rice just won’t give you the same results.
• Butternut squash: You can swap this with other winter squashes like kabocha, delicata, or acorn squash. Sweet potato also works well and cooks similarly.
• Vegan white wine: If you don’t have wine, replace it with extra veggie stock plus 1 tablespoon of white wine vinegar for that acidic kick.
• White miso paste: This adds great umami depth, but if you can’t find it, try soy sauce or tamari (start with 1 tablespoon and adjust to taste).
• Vegan cream: Coconut cream, cashew cream, or even blended silken tofu work great here. The cashew butter option mentioned in the recipe is also perfect.
• Nutritional yeast: This gives a cheesy flavor, but it’s totally optional. If you skip it, just add a bit more salt to compensate.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegan pumpkin risotto is rushing the rice cooking process – stirring constantly and adding warm stock one ladle at a time is essential for achieving that creamy texture without any dairy.

Another common error is overcooking the butternut squash, which can turn it mushy and break down too much in the risotto, so roast it just until fork-tender and reserve some chunks for texture.

Don’t skip warming your vegetable stock before adding it to the rice, as cold liquid will shock the cooking process and prevent proper starch release, and make sure to dissolve the miso paste completely in a small amount of warm stock before stirring it in to avoid lumps.

Finally, taste and adjust seasoning at the end since miso paste and nutritional yeast both add saltiness, and remember that risotto should have a loose, creamy consistency rather than being thick and gluey.

What to Serve With Vegan Pumpkin Risotto?

This creamy pumpkin risotto is pretty filling on its own, but I love pairing it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A slice of crusty sourdough bread is perfect for scooping up every bit of that creamy goodness, and the contrast in textures is really satisfying. If you want to make it more of a complete meal, roasted Brussels sprouts or sautéed spinach work beautifully alongside the earthy pumpkin flavors. For a cozy dinner party vibe, serve it with a glass of crisp white wine and maybe some roasted pine nuts sprinkled on top for extra crunch.

Storage Instructions

Refrigerate: Store your leftover pumpkin risotto in the fridge for up to 4 days in an airtight container. The rice will absorb more liquid as it sits, so it’ll be thicker than when you first made it. I actually think it tastes even better the next day once all the flavors have had time to meld together!

Freeze: You can freeze portions of this risotto for up to 2 months in freezer-safe containers. Just know that the texture will change a bit after freezing – it won’t be quite as creamy as fresh, but it’s still totally delicious and perfect for busy weeknight dinners.

Warm Up: To bring your risotto back to life, add a splash of veggie stock or water and heat it gently on the stove over medium-low heat, stirring frequently. You can also microwave it in 30-second intervals, adding liquid as needed. The key is going slow and adding moisture back in to get that creamy texture again.

Preparation Time	20-30 minutes
Cooking Time	40-60 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1550
• Protein: 22-28 g
• Fat: 32-40 g
• Carbohydrates: 230-250 g

Ingredients

For the roasted squash and garlic:

• 26 oz butternut squash or firm pumpkin
• 1 tbsp olive oil
• 1 whole head of garlic

For the risotto base:

• 2 tbsp olive oil
• 10 fresh sage leaves
• 1 large onion, diced
• 3 cups vegetable broth or water
• 2 tbsp white miso paste
• 3 tbsp nutritional yeast (optional)
• 1 1/2 cups short-grain risotto rice
• 3/4 cup vegan white wine
• 3 garlic cloves, minced
• Salt and black pepper, as needed

For finishing (optional):

• 1/4 cup plant-based cream or 1 tbsp cashew butter combined with 1/4 cup water
• 1 tbsp good balsamic vinegar or lemon juice

For serving:

• Almond bacon bits, for garnish

Step 1: Roast the Butternut Squash and Garlic

• 26 oz butternut squash or firm pumpkin
• 1 tbsp olive oil
• 1 whole head of garlic
• 1/2 tsp olive oil
• salt and black pepper, as needed

Preheat your oven to 220°C (425°F).

Cut the butternut squash or pumpkin into 1.25 cm (1/2”) dice and toss with 1 tablespoon of olive oil and a little salt and pepper.

Spread the squash on a large baking tray.

Trim the top off the head of garlic to expose the cloves, drizzle with 1/2 teaspoon olive oil, and wrap tightly in two layers of baking paper or foil.

Place the wrapped garlic on the tray alongside the squash.

Roast everything for 20 minutes, then stir the squash and check the garlic; remove the garlic when the cloves are soft, and continue roasting the squash for another 10 minutes, or until it is soft and slightly charred.

Step 2: Crisp the Sage Leaves

• 2 tbsp olive oil
• 10 fresh sage leaves

Heat 2 tablespoons of olive oil in a heavy-bottomed pan over medium heat.

Add the fresh sage leaves and fry them for 30–45 seconds until they are dark and crisp.

Remove the sage leaves with a slotted spoon and place them on a paper towel.

Set aside the sage-flavored oil in the pan for the following step.

Step 3: Prepare the Onion and Garlic Base

• 1 large onion, diced
• salt and black pepper, as needed
• 3 cups vegetable broth or water
• 2 tbsp white miso paste
• 3 tbsp nutritional yeast (optional)

Add the diced onion to the sage-flavored oil in the pan.

Sauté over low heat until the onion is translucent, stirring occasionally and seasoning lightly with salt and pepper.

While the onion cooks, warm the vegetable broth or water in a separate pot.

In a bowl, whisk together a splash of the warm broth, the white miso paste, and nutritional yeast until smooth, then return this mixture to the main pot and keep the broth hot.

Step 4: Start the Risotto

• 3 garlic cloves, minced
• 1 1/2 cups short-grain risotto rice
• 3/4 cup vegan white wine
• hot miso broth from Step 3

Once the onions are translucent, add the minced garlic and sauté for about 2 minutes, stirring frequently, until soft and fragrant.

Stir in the risotto rice and cook for a few more seconds, allowing the rice grains to be coated and slightly toasted.

Pour in the vegan white wine and cook while stirring until the wine has evaporated.

Begin adding the hot miso broth a small amount at a time (about 1/4 cup), stirring frequently and allowing each addition to be absorbed before adding more.

This process will help activate the starch in the rice for a creamy risotto texture.

Step 5: Blend Roasted Pumpkin and Garlic

• 1 cup roasted butternut squash (from Step 1)
• roasted garlic cloves (from Step 1)
• 1 cup water
• hot miso broth (from Step 3)

Once the pumpkin is roasted and the garlic is soft, measure out 1 cup (about 150g) of roasted pumpkin and squeeze out the cloves from the roasted garlic.

Add both to a blender with 1 cup of water and blend until completely smooth.

Pour this purée into the warmed miso broth, stirring well, and continue to add this enriched liquid, bit by bit, to the risotto as you did before.

Keep stirring frequently as the rice cooks.

You may not need all of the liquid—stop adding it when the rice is soft but still has some bite (al dente) and the risotto is creamy.

Step 6: Finish and Rest the Risotto

• 1/4 cup plant-based cream OR 1 tbsp cashew butter combined with 1/4 cup water
• salt and black pepper, as needed
• 1 tbsp good balsamic vinegar or lemon juice

Once the rice is cooked to al dente and the risotto is the perfect creamy consistency, stir in the plant-based cream or the cashew butter blended with water for extra richness.

Season with additional salt and pepper as needed, and add a splash of balsamic vinegar or lemon juice to brighten the flavors.

Cover the pan and let the risotto rest off the heat for 3–5 minutes.

I like to add a bit of lemon juice at this stage—it brings out the sweetness of the pumpkin beautifully.

Step 7: Serve and Garnish

• remaining roasted butternut squash (from Step 1)
• crispy sage leaves (from Step 2)
• almond bacon bits, for garnish

Divide the creamy risotto among serving bowls.

Top with the remaining roasted butternut squash cubes (from Step 1), scatter over the crumbled crispy sage leaves (from Step 2), and sprinkle generously with almond bacon bits if desired for a smoky crunch.

Serve hot and enjoy!