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vegan pumpkin white bean risotto recipe

Vegan Pumpkin White Bean Risotto

Sophia Bennett, a passionate recipe creator, smiling in a cozy kitchen while preparing a homemade dish.Sophia B.
A creamy and delicious vegan risotto made with pumpkin puree and white beans, perfect for fall comfort food.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Large pot
  • 1 Ladle
  • 1 Wooden spoon

Ingredients
  

Main Ingredients

  • 1 cup arborio rice
  • 1 cup pumpkin puree
  • 1 can 15 oz white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon sage

Optional Add-ins

  • 1/2 cup chopped kale or spinach
  • 1/4 cup chopped walnuts
  • 1 tablespoon lemon juice
  • 1/4 teaspoon nutmeg

Instructions
 

Preparation

  • Chop the onion and mince the garlic. Drain and rinse the white beans, measure out the pumpkin puree and vegetable broth.
  • In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and cook until the onion is translucent.
  • Add arborio rice to the pot, stirring to coat each grain with oil. Toast the rice slightly.
  • Slowly add vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
  • Once the rice is creamy and tender, stir in pumpkin puree and white beans. Season with sage, salt, and pepper.
  • Cook for an additional 5 minutes to ensure everything is heated through and the flavors meld.

Serving

  • Remove from heat and stir in nutritional yeast. Adjust seasoning as needed before serving.

Storage

  • Allow risotto to cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Notes

Pro Tips: Stir frequently to achieve creaminess. Use warm broth to maintain cooking temperature. Adjust seasoning to taste.
Ingredient Substitutions: Use any type of beans if white beans are unavailable.
How to Serve: Top with fresh herbs or toasted seeds for added texture.
Storage & Freshness: Store in a sealed container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the broth and chop ingredients in advance for quicker assembly.
Keyword creamy vegan risotto, fall vegan recipes, vegan pumpkin white bean risotto