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 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.
Risotto is easy and quick to make
To make risotto, roast onions and garlic first, 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 most 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 topping. They work perfectly with this dish! Of course, you can also use walnuts or pumpkin seeds or other nuts and seeds as topping, or omit them completely.
I hope you will LOVE this creamy vegan pumpkin risotto as much as I do! It is:
- 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 (vegan, gluten-free, easy)
- 1 onion diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 1/2 cups Arborio rice (300 g)
- 1/4 cup vegan white wine (60 ml) (optional, or sub more vegetable stock)
- approx. 3 1/2 cups vegetable broth (900 ml)
- 1 cup pumpkin puree * (240 ml) (see recipe notes)
- 3/4 cup coconut milk * (150 ml) (see recipe notes)
- salt, pepper (to taste)
- 4 tbsp Vegan Parmesan / nutritional yeast flakes (optional)
- 1 tbsp olive oil
- 3 cups Brussels sprouts halved
- salt, pepper (to taste)
- pecan nuts or walnuts, pumpkin seeds
- 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 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.
- 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 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!
- You can use canned/ tinned pumpkin purée or make your own according 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, stir halfway through.
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