This Vegan Pumpkin Risotto with Brussels Sprouts is the perfect fall comfort food. It‘s healthy, gluten-free and incredibly delicious! The recipe is simple and ready in only 30 minutes.
The best thing about fall is the squash and pumpkin season because I love pumpkin recipes! Pumpkin is not only super healthy but also a versatile ingredient and adds a great flavor and creaminess to any meals. Anyways, this Vegan Pumpkin Risotto is one of those dishes that you definitely must try! Trust me, it tastes so good and it’s very easy and quick to make.
Creamy Risotto with homemade Pumpkin Puree
I made a batch of pumpkin purée over the last days because I use it so often for my recipes. I like roasted pumpkin best, so I prefer to bake it in the oven instead of cooking. Simply cut a pumpkin in half and scoop out the seeds with a spoon. Then brush a baking sheet or baking dish with a little oil and place the pumpkin with the interface down on it. Bake at 355°F (180°C) for about 25-50 minutes until the flesh is soft, depending on the size of the pumpkin. If using Hokkaido pumpkin, you don’t have to peel it because the skin softens while baking. But if using a pumpkin with a hard skin, such as butternut squash, you have to peel it before blending.
How to make Risotto
Risotto is easier to make than you may think as you can see in the recipe video. Start by sauteing onions and garlic, then add the rice. A minute later, deglaze with white wine and gradually pour in vegetable broth, pumpkin puree and coconut milk while stirring frequently to prevent burning. As soon as the rice is al dente and the risotto is creamy (after about 15-20 minutes cooking time), it’s ready.
Pumpkin risotto with roasted Brussels Sprouts and Pecan nuts
Brussels sprouts are one of my favorite fall vegetables, next to pumpkin and mushrooms. I like them best when they’re crispy roasted because then they unfold their full flavors. To make it even more flavorful and more autumnal, I love adding roasted pecan nuts as a topping. They work perfectly with this dish! Of course, you can also use walnuts or pumpkin seeds or other nuts and seeds as a topping, or omit them completely.
This creamy vegan pumpkin risotto is:
- Vegan
- Plant-based
- Gluten-free
- Healthy
- Creamy
- Easy to make
- And so delicious!
A versatile recipe
This pumpkin risotto is the perfect lunch or dinner if you want something easy and fast that is delicious and fills you up. You can serve this risotto as a main meal or as a side dish to different other snacks, such as falafel or vegan eggplant fritters. In addition, you can add more vegetables, such as mushrooms, spinach, tomatoes, zucchini, etc. But it tastes already very delicious on its own, without additional vegetables. Just be creative and choose the ingredients you like. Maybe you’d like to try my creamy tomato risotto or creamy mushroom risotto as well. Happy cooking!
Creamy Pumpkin Risotto with Brussels Sprouts
Author:Ingredients
Pumpkin Risotto:
- 1 onion diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 ½ cups Arborio rice (300 g)
- ¼ cup vegan white wine (60 ml) optional, or sub more vegetable stock
- approx. 3 ½ cups vegetable broth (900 ml)
- 1 cup pumpkin puree * (240 ml) see recipe notes
- ¾ cup coconut milk * (150 ml) see recipe notes
- salt, pepper (to taste)
- 4 tbsp Vegan Parmesan / nutritional yeast flakes optional
Brussels sprouts:
- 1 tbsp olive oil
- 3 cups Brussels sprouts halved
- salt, pepper (to taste)
Topping (optional):
- pecan nuts or walnuts, pumpkin seeds
Instructions
*Note: Watch the recipe video for visual instruction!
Pumpkin Risotto:
- Heat the olive oil in a skillet or saucepan. Sauté the onions until translucent for about 2-3 minutes. Add the garlic and the rice and cook for 1 minute longer, stirring frequently to prevent burning.
- Then deglaze with white wine and cook until the wine has evaporated. Reduce the heat to medium and begin adding broth into the rice, a ladle at a time until rice absorbs each batch of liquid. Also, add pumpkin puree and coconut milk while cooking. Cook for about 15-20 minutes until the rice is al dente and the risotto is creamy (don't forget to stir frequently to prevent burning).
- For more creaminess, stir in vegan parmesan cheese and season with salt and pepper to taste.
Brussels sprouts:
- Blanch the brussels sprouts in boiling water for 3-4 minutes or until just starting to soften. Drain and refresh in cold water to stop them from cooking further.
- Heat the olive oil in a pan over medium-high heat and fry the Brussels sprouts for about 3-5 minutes until crisp and golden-brown from all sides. Season with salt and pepper to taste.
- Meanwhile, toast the pecan nuts in a small pan without adding oil.
- Serve everything together and enjoy!
Notes
- You can use canned/ tinned pumpkin purée or make your own according to this recipe.
- Instead of coconut milk, you can use any plant-based cream or milk of choice. Or simply add more vegetable stock for a low-fat version.
- You can also roast the brussels sprouts in the oven as an option. Spread the florets on a baking sheet lined with parchment paper, brush with a little oil, toss to coat, and bake at 355°F (180°C) for about 20-30 minutes until crisp and lightly browned, stirring halfway through.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN YOUR FAVORITE PICTURE, IF YOU LIKE!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
This was fantastic! I just started a gluten free, dairy free nightshade free diet and this was a hit with the entire family, even my picky son! Thanks for a yummy beautiful dish! I will search your site for other recipes the fit the new diet!
Yay, that’s great! So glad you love it!
Thank you so much! 🙂 ♡
Made this tonight, it was so easy and delicIous!
I skipped the brussel sprouts, but added some chopped fresh kale at end and topped with some roasted sliced mushrooms. Served with a glass Sancerre to mon petite ami. He loved it as did I. MERCI Bianca
Yay, that’s great! So glad you love it!
Thank you so much! 🙂 ♡
So good! And easy to make!!! Love the extra text too. Yummy! 🙂
So glad you liked it! Thank you 🙂
Made this recipe tonight and it was delicious! I made it in my instant pot, followed the first step then after deglazing the pot I added all of the liquid and cooked on high pressure for 8 minutes. Turned out great and so easy!
Hi Jessica, I’m super happy that the vegan pumpkin risotto recipe turned out as well in the instant pot! Thank you so much for sharing your experience! 🙂 <3
As a Belgium-girl, I really love Brussels sprouts so since I’ve become a vegan, I eat them a lot more.
This was my first try out for the risotto (never made a risotto!) and waauw, this was way more easy than I thought.
Even my boyfriend who has a problem with structures in his food, loved this one.
Dear Bianca, you are a true source of inspiration for me as a newbie vegan!
Keep up your amazing work.
Hi Valerie,
So glad that you and your boyfriend like the recipe.
Thank you for your kind comment ?
Lots of love,
Bianca ❤️
This recipe is off the charts good! Five stars to the moon! I made it twice this week and then we had leftovers two days in a row. So…. 4 nights this was our dinner. That’s how good it is. I couldn’t find arborio rice so I used farro and i probably doubled the amount of farro and scaled back on veggie broth just because the farro doesn’t absorb as much. One night I used red onions and those also worked. The recipe is easy to make and really yummy. The mix of brussel sprouts, pecans and creamy risotto is perfect. I also love anything pumpkin..
-Kristie from Thegreenconfidential.com
Thank you so much, Kristie!
So happy that you like this recipe! ?
I love that it’s so versatile. Will definitely try it with farro too! Sounds so good to me!
Lots of love,
Bianca ❤️
I cooked this meal for my friend on monday. We loved it !!! It’s verry creamy and it taste Perfect with pecan nuts. Thanks again. Your blog is a gold mine.
Thank you so much, Lauriane!
So happy that you liked this recipe and that you like my blog ?
Lots of love,
Bianca ❤️
Made this for dinner last night. It was so flavourful and creamy! Thanks for the recipe 🙂
Thank you so much! So glad that you liked it! ?❤️
Dear Bianca! I’d like to try this awesome dish. But unfortunately I am not that good in cooking things. So would you be so kind to convert “cups” to “grams”. Thank you in advance.
Best wishes,
Darya.
Hi Darya,
I‘ve added the measurements ?
Have fun trying the recipe!
Lots of love,
Bianca ❤️
Thank you! Cooked it today and already post on my Instagram. So yummy and so aesthetic dish! I really enjoyed it!
Thank you so much, Darya!
So happy that you like this recipe any my Instagram ?
Lots of love,
Bianca ❤️
Ein Traum! Zur herbstlichen Jahreszeit genau das richtige Essen und eine gute Abwechslung zur Kürbissuppe. Durch die Kokosmilch wird das Risotto extra cremig und bringt den Geschmack des Kürbisses noch einmal markant hervor. Das Rezept ist super einfach, easy zum nachkochen und soooo delicious ?
Hey Nastia,
Das freut mich sehr dass es dir geschmeckt hat. ?
Vielen lieben Dank für dein Feedback!
Grüße,
Bianca ❤️
Tried this recipe yesterday and it’s absolutely delicious ? so creamy and tasty! I used walnuts instead of pecan nuts and it had just the right amount of nutty flavour and meaty consistency! Thank you for your amazing recipes! Can’t wait to try another ???
Hi Diana,
So glad that you like my recipes! ?
Thank you so much!
Lots of love,
Bianca ❤️
It looks so creamy and yummy! I love brussels sprouts. 🙂
Much love, Ela ?
So glad, that you like it. ?
Thank you, Ela! ?