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Treat yourself to this Pumpkin Risotto, a fancy-ish vegan meal or side dish! It’s creamy, cozy, and elevated with crispy garlic sage oil, delivering big fall flavors in every bite. Vegan and Gluten-Free.
This Vegan Pumpkin Risotto Recipe puts a fall twist on your favorite date night dish. The pumpkin-infused risotto is incredibly luxurious and finished with crispy fried sage leaves and homemade garlic chili oil to take every bite to the next level. With a quick 30-minute cook time, it’s a deceptively simple meal you’ll quickly fall for!
Table of Contents
All About This Creamy Pumpkin Risotto
Is it controversial to say that I think pumpkin is best in savory dishes? If you disagree, this Creamy Vegan Pumpkin Risotto might just change your mind. After your date at the pumpkin patch or apple orchard, treat your special someone to this cozy, hug-in-a-bowl of a dinner or fall side dish.
Risotto is the perfect date night food, and this recipe is packed with comforting fall flavors thanks to the pumpkin-infused vegetable broth and the oh-so-smooth and creamy arborio rice. While always delicious, risotto can be a little mushy, so I developed a simple sage, garlic, and pumpkin seed chili oil that’s drizzled on top of this recipe to add the perfect amount of crunch and garlic flavor.
The best part? This classy meal is anything but complicated, with only 10 minutes of prep and a speedy 30-minute cook time! Treat your date to a hearty scoop with a glass of wine or enjoy it as an easy weeknight meal with crusty bread and some roasted vegetables on the side.
Ingredients for Vegan Risotto
Italian pantry staples are combined with cozy fall flavors to make this hearty dish:
- Garlic Chili Oil: one taste of this savory, warm, and spicy-ish garlic oil and it’ll be your go-to condiment for fall. It’s easy to make by combining hot oil with fried garlic, pumpkin seeds, and red pepper flakes and tastes great on more than just this vegan risotto recipe. Drizzle it over this Butternut Squash Gnocchi, this Creamy Parsnip Soup, and more!
- Pumpkin Puree + Vegetable Broth: a good-quality vegetable broth is the backbone of any great vegetarian risotto recipe since it’s absorbed into the rice. To make this a true fall dinner recipe, I combine an entire can of pumpkin puree with the broth to give every bite its signature nutty-sweet pumpkin flavor. The quality of the pumpkin puree is just as important as the broth, so consult my Canned Pumpkin Comparison Guide before you go shopping.
- Aromatics: sautéed shallots and garlic add rich and savory notes, while ground nutmeg and fresh sage take the wintery warmth to another level.
- Arborio Rice: this is the best rice for risotto because its natural starches melt into the dish to give it a dreamy, creamy consistency. You should be able to find arborio rice at most well-stocked grocery stores or Italian markets, but if it’s not available where you live, use Carnaroli, Vialone Nano, or sushi rice instead. Do not use basmati or jasmine rice—they aren’t starchy enough!
- White Wine: opt for dry white wine that you already enjoy drinking by the glass. Pinot Grigio and Sauvignon Blanc are both great options.
- Vegan Parmesan: risotto is already naturally creamy, but stirring vegan parmesan into the mix adds a salty, cheesy twist!
How to Make Vegan Pumpkin Risotto
- In a small pot, fry the sage leaves in a small layer of oil, then transfer to a paper towel-lined plate. Fry the sliced garlic in the oil until golden and place them on the paper towel next to the sage.
- Pour the remaining hot oil over the pumpkin seeds and chili flakes in a small heat-proof bowl. Set aside to cool.
- Whisk the vegetable broth and pumpkin together in a pot and gently simmer over medium-low heat.
- In a large pan, sauté the shallot, garlic, and sage, then stir in the nutmeg and arborio rice. Toast until fragrant.
- Deglaze the pan with the white wine and simmer until the liquid is absorbed.
- Add 3/4 cup of the warmed pumpkin broth to the pan with the rice. Lower the heat and stir until your spoon leaves a dry path on the bottom of the pan. Repeat this process with the remaining broth.
- Once the rice is creamy but still al dente, remove the pan from the heat and stir in the parmesan cheese.
- Add the fried garlic and a pinch of salt to the bowl with the cooled oil.
- Serve the warm risotto on plates. Drizzle with chili garlic oil and top with a fried sage leaf.
Caitlin’s Cooking Tips
- Keep the broth warm: One of the many secrets to a good risotto is to keep the broth warm the entire time. By incorporating warm broth into the warm rice, the risotto can maintain an even temperature and cook the rice to creamy perfection.
- Use these flavor secrets: Toasting rice grains in a hot pan with aromatics deepens their natural flavors, adding a warm nuttiness to the finished risotto. Also, when deglazing the pot with the white wine, use a wooden spoon to scrape up any stuck brown bits on the bottom. They’re full of flavor!
- Set a timer when you start cooking the risotto: This way, you can check it for doneness around the 14-minute mark (although it can take up to 25 minutes to finish cooking). You’ll know you can take the risotto off the heat when the rice is creamy but still has an al dente texture (a bit soft with a somewhat firm bite).
Serving Suggestions
Add this rich and creamy pumpkin risotto to your fall meal plan. It’s a comforting main dish you can pair with a piece of crusty bread and a simple fall or winter salad on the side, like this Lentil Pomegranate Salad or this Roasted Butternut Squash Salad. Don’t forget to pour yourself a glass of that white wine you opened!
Its warm flavors make this risotto a perfect fit for your vegan Thanksgiving menu, too. Serve it on the side of your other favorites, like this Tofu Turkey, this Classic Vegan Stuffing, this Winter Kale Salad, or any of these 60+ Vegan & Gluten-Free Thanksgiving Recipes.
If you’re looking for more savory vegan pumpkin recipes, you’ll also love this One Pot Pumpkin Pasta, this Cozy Vegan Pumpkin Chili, and this Easy Pumpkin Chickpea Curry!
How to Store Leftover Risotto
Risotto tends to seize up or become mushy as it cools, so try to enjoy it while it’s fresh. Otherwise, you can store the leftovers in an airtight container for up to 5 days in the fridge.
The leftover garlic oil will keep for up to 2 weeks in an airtight container in the fridge. Set it on the kitchen counter for 10 to 20 minutes before serving to bring it down to room temperature.
To reheat leftover risotto, add it to a small pot with a splash of vegetable broth. Reheat it over medium heat on the stove until it’s smooth and creamy again, then serve with a drizzle of the room temperature chili oil on top.
Substitutions and Variations
- Alcohol-Free Option: Replace the white wine with an equal amount of vegetable broth.
- Oil-Free Option: Omit the garlic chili oil if you’d like, and sauté the aromatics in 2 to 4 tablespoons of vegetable broth instead.
- Vegan Cheese Substitutions: Replace the vegan parmesan cheese with 1/4 cup of nutritional yeast or 1/2 cup of my Rosemary Garlic Cashew Cream for a boost of flavor and cheesiness.
Recipe FAQs
Never, ever rinse the rice before making risotto! You need the natural starches on the grains for that signature creamy consistency.
I don’t recommend freezing risotto because it won’t be as creamy after thawing.
Make this with an equal amount of sweet potato or butternut squash puree instead. The flavors will be slightly different, but you’ll still be left with a warm and cozy cold-weather meal.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Pumpkin Risotto
Ingredients
For the Crispy Garlic Sage Oil: (optional)
- 3-4 tablespoons olive oil
- 6-8 sage leaves
- 3 cloves garlic thinly sliced
- 3 tablespoons pumpkin seeds
- 1 teaspoon red chili flakes or more, to taste
- 1/8 teaspoon salt
For the Risotto:
- 6 cups low-sodium vegetable broth (store-bought or homemade)
- 1 15- ounce pumpkin puree (not pumpkin pie mix)
- 2 tablespoons extra virgin olive oil
- 1 large shallot finely diced
- 2-3 cloves garlic minced
- 1/2 tablespoon fresh sage finely chopped
- 1/8 teaspoon nutmeg
- 2 cups Arborio rice
- 3/4 cup dry white wine (I used Pinot Grigio)
- 1/2 cup parmesan cheese, grated* I used dairy-free
- Salt and black pepper to taste
Instructions
- Make the Crispy Garlic Oil (Optional): Add the pumpkin seeds and chili flakes to a small heat-safe bowl and set aside. Add enough oil to coat the bottom of a small pot and warm it over medium low heat. Once warm add the sage leaves and fry for 3 to 5 minutes, flipping every minute or so. Remove from the pan and set aside on a paper towel-lined plate. Add the sliced garlic to the pan and fry for 7 to 9 minutes, flipping halfway, until the slices are golden. Remove from the pan and place next to the sage on the paper towel. Pour the remaining hot oil into the bowl with the pumpkin seeds and pepper flakes; mix well and set aside to cool.
- Make the Broth: Add the vegetable broth and pumpkin to a medium-to-large pot, then whisk until evenly combined. Bring to a low simmer over medium-low heat while you prep the rest of the ingredients; the broth should remain at this temperature when adding to the risotto.
- Sauté Aromatics: Warm the oil in a large pan over medium heat. Add the shallot, garlic, and sage and cook for 2 to 3 minutes, until the shallot is translucent and the garlic starts to brown. Add the nutmeg and arborio rice to the pan and mix well. Toast the arborio rice for 2 to 3 minutes, until the rice becomes more translucent. Toasting the rice adds more flavor to the final dish.
- Deglaze: Add the white wine to the pan to deglaze it, scraping off any burnt bits (a.k.a. flavor!) from the bottom of the pan into the wine. Simmer for 3 to 5 minutes, until most of the liquid has evaporated from the pan or been absorbed by the rice.
- Make the Risotto: Start by adding 3/4 cup (180 mL) of the warmed pumpkin broth to the pan with the rice. Reduce the heat to medium-low and stir the mixture frequently, to ensure all grains of rice cook evenly. Once you can drag your spoon through the mixture and it leaves a dry path, add an additional 1/2 cup of warm broth. Repeat this process with the remaining broth.
- Quality Check: Begin to taste the Risotto for doneness at around the 14 minute mark, though it may take 20 to 25 minutes to cook in total. The rice will be creamy but have a slightly al dente texture once finished.
- Make it Cheesy: Once the Risotto has cooked, turn the heat off and stir in the grated parmesan; season with salt and pepper to taste, if desired.
- Garlic Oil: Once the oil has cooled, add the fried garlic slices to the oil along with a small pinch of salt; mix well to combine.
- Serve: Serve warm; divide the risotto between serving plates and drizzle with chili oil, then top with a fried sage leaf.
- Storage: Risotto is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop with an extra splash of vegetable broth. Story any leftover Garlic Oil in an airtight container in the fridge for up to two weeks.
Recipe Video
Recipe Notes
- Oil-Free: Omit the olive oil and use 2 to 4 tablespoons of vegetable broth to sauté the garlic and onion until translucent, then proceed with the rest of the recipe as written.
- Substitutions: White wine can be replaced with equal parts vegetable broth. Vegan parmesan can be replaced with 1/4 cup of nutritional yeast, or 1/2 cup of this Rosemary Garlic Cashew Cream for an extra boost of flavor! There is no substitution for arborio rice; you can use another rice if you wish, but it will not be as creamy.
- Sage: If you don’t want to make the chili oil, you can also pan-fry a few sage leaves in your risotto pan before you add the shallot in step 3.
- Nutrition Information is only an estimate and does not include the Crispy Garlic Sage Oil.
I tried this recipe for 2pers with half a small pumpkin. I was blown away how simple to make and the rich taste. The spicy oil with the crunch of the sage and garlic is the signature. I will do it again.
I’m so happy you enjoyed, Genevieve!
Was amazing! Made for my whole family and they loved it!
So happy your family loved it, Claire! ♥
so easy! and so delicious!
Thank you, Julia!
I love this recipe!
It is super simple to make in my Thermomix with freshly roasted and pureed pumpkin. I have made it twice now for friends and family and it’s a hit!
Thank you!
You’re welcome, Olivia!
This is absolutely fantastic! Throughly enjoyed by my entire family. Awesome fall recipe!
We’re so stoked on fall and all the recipes! Thanks so much!