Risotto is one of those comforting dishes that makes you just want to bundle up under a big blanket on the sofa and sigh in relief. It embraces you like a warm hug and makes your belly feel full and happy. This creamy pumpkin risotto offers everything classic risotto does but with a seasonal twist.
When making this pumpkin risotto, we recommend using fresh pumpkin purée, which can easily be done with a pressure cooker. If you’re really pressed for time, then store-bought, canned pumpkin works too.
You’ll also want to make sure you’re using a starchy, short-grain rice like Arborio rice. This is the best kind of rice to use for risotto. The rice will cook slowly and absorb all that wonderful pumpkin flavor.
This recipe is also vegan-friendly because there isn’t any cream or dairy in the risotto. Instead, the pumpkin adds lots of creaminess to this vegan pumpkin risotto, making it delicious and healthier than classic risotto.
Add the oil to a shallow saucepan and warm over medium heat. Once hot, add the diced onion and sauté until it begins to brown.
To the pan, add the rice and stir for 30 seconds or so. Pour in the white wine and cook over medium heat until the rice absorbs most of the wine, stirring often.
Pour in 1 cup of the vegetable broth, then cook the rice until it has absorbed all the broth, stirring often. Repeat this step, adding another cup of broth until the liquid is absorbed again. Keep repeating this step until the rice is fluffy and creamy. You may or may not need all the broth.
Lower the heat and let the risotto simmer. Stir in the pumpkin purée, then stir in the parmesan. Add salt to your desired taste.