Vegan Pumpkin Risotto

Inspired by a visit to my cousin's home out towards Asheville where we enjoyed some gorgeous Fall weather and did some hiking over in Flat Rock. We made a butternut squash risotto and I decided to take the recipe and make a vegan pumpkin risotto that was so delicious! You can easily use either the squash or the pumpkin. It's all about what you have in the house.

What You Will Need

2 tbs extra virgin olive oil

1 yellow or white onion, diced

1/4 tsp salt and pepper

2 cloves of garlic, minced

1 tsp fresh thyme, chopped

1 1/2 cups brown rice

7 cups of veggie broth, warmed

1 tbs coconut oil

1/2 cup of nutritional yeast

1 1/2 cups of cooked pumpkin or butternut squash, warmed

3 tbs fresh chopped flat-leaf parsley

What You Need To Do

  • In a medium/large saucepan on medium, heat the olive oil.
  • Add the onion and cook until it starts to become translucent.
  • Add the garlic, thyme, salt, and pepper and stir together.
  • Add the rice and stir together completely.
  • Add 1 cup of the warmed veggie broth and stir until absorbed.
  • Continue to add the broth 1 cup at a time until it is all absorbed and the rice is softened. Approximately 20-25 minutes.
  • Add the nutritional yeast and stir together.
  • Remove from heat and add the pumpkin and flat-leaf parsley. Stir together.
  • Enjoy!

I don't have a lot of pictures for this recipe because I cooked this live on my Facebook page for Meatless Monday. Check out the video HERE to see how to cook this one!

I hope you enjoy this one, it's a great Fall dish to make on a cool day! Let me know what you think and please share this post with friends.

Be sure to get on the waitlist for my new membership coming in the new year helping you heal your body and improve your health with plant-based whole food. Offering weekly plant-based meal planning, batch cooking including shopping lists and prep schedules. 


Xo, T




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