Pumpkin Risotto
Prep time
Cook time
Total time
Risotto lover? Autumn fan? Then one thing's for sure: you have to try this amazing vegan pumpkin risotto. Perfectly delicious and healthy as well!
Serves: 3
  • 2 cups pumpkin or butternut squash, cut into cubes
  • 1 cup Arborio rice
  • 3 cups veggie broth
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2+2 Tbsp olive oil (half for the roasted pumpkin and the rest for the risotto)
  • some fresh thyme leaves
  • 4-5 Tbsps cup nutritional yeast flakes
  • Salt and Pepper
  1. Coat the pumpkin or butternut squash in some olive oil, season with a pinch of salt, and roast in the oven until cooked.
  2. In a pan, sautee the onion and garlic in olive oil until translucent.
  3. Add fresh thyme and cook for another 30 seconds.
  4. Add the rice and stir for another 30 seconds before adding the veggie broth, little by little.
  5. Add a few tablespoons of broth at a time, stir until it’s absorbed by the rice, and then add more.
  6. Repeat until the rice is fully cooked through and the risotto is creamy.
  7. Add the roasted pumpkin/butternut squash and nutritional yeast.
  8. Mix well, adjust the seasoning and serve.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/pumpkin-risotto/