Vegan pumpkin risotto

As seen on Għand il-Vegan

by Darryl Grima

Are you ready to tantalize your taste buds with a delightful vegan pumpkin risotto? This plant-based dish is a perfect combination of creamy Arborio rice, fresh pumpkin, savoury seasonings, and the vibrant flavours of autumn.


Vegan pumpkin risotto

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 tbsp olive oil
  • 1/2 onions finely chopped
  • 250g arborio rice
  • 0.5 ltr vegetable broth
  • 0.25 ltr coconut milk
  • 500g of fresh pumpkin
  • 60g nutritional yeast
  • tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of dried thyme


  • Put the olive oil in a large pot. Sauté the onions.
  • Add the arborio rice with the onions for a few minutes.
  • Add all the other ingredients in the pot and allow to simmer for 15 to 20 minutes. Stir frequently to ensure that the rice from sticking at the bottom of the pot.
  • When ready turn off the heat and let the rice to stand for 5 minutes.
  • Serve and enjoy.

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