This creamy, dreamy EASY VEGAN ROASTED PUMPKIN & SPINACH RISOTTO is so easy to make, and it only needs a few ingredients that you probably already have at home. Yet, it’s big on flavor, and it’s sure to have everyone going for seconds. Get ready!
You can make this recipe even easier by using canned pump, but I find that the extra effort of roasting some seasoned pumpkin will add loads of flavor and richness to the final product. Plus, you don’t need to fire up the oven. I roast mine in a toaster oven and it works just fine!
The key Ingredient to a good risotto is the rice. You should use Arborio rice since it cooks up creamy. However, I’ve come across recipes that say you can use other types of rice if you’re out of Arborio. I haven’t tried this and can’t vouch for it, but I would suggest going for a short grain rice if doing this since long grain rice tends to cook up drier. If you do give this a try, let me know how it turns out!
This risotto goes well with so many things! Here I served it with some grilled tofu steaks. But this would be amazing with some roasted Brussels sprouts, some crunchy oven blasted broccoli, sautéed greens.... anything!
Hope you enjoy it!
EASY VEGAN ROASTED PUMPKIN & SPINACH RISOTTO
WHAT YOU'LL NEED:
1 small onion, diced
3 cloves garlic, minced
2 Tbsp olive oil
1 1/2 Cups Arborio rice
4 Cups vegetable broth
1 Cup roasted pumpkin purée (see preparation instructions below, or sub with canned pumpkin purée)
3/4 cup unsweetened non-dairy milk
salt, pepper, to taste
1 packed handful of spinach, chiffonade
4 Tbsp vegan parmesan or nutritional yeast (optional)
HOW TO MAKE IT:
For the pumpkin purée:
If you are preparing your own pumpkin purée, start by chopping some fresh pumpkin into 1-inch cubes. You can either boil them until soft, but I prefer to roast them to achieve a better flavor.
To a bowl, add the pumpkin cubes and drizzle some olive oil. Season liberally with salt, pepper, garlic powder, paprika, even cinnamon.
I use my toaster oven set to about 350° to 400° F and bake for 15 to 20 minutes or until soft.
Mash pumpkin and set aside.
For the 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.
Add about 1/4 Cup of vegetable broth to deglaze and cook until it has evaporated. Reduce the heat to medium and begin adding the rest of the broth into the rice, a ladle at a time until rice absorbs each batch of liquid.
Cook for about 15-20 minutes, stirring frequently to avoid burning, until the rice is al dente and the risotto is creamy.
Add the puréed pumpkin and milk while cooking.
Season with salt and pepper to taste. Once done, stir in the spinach chiffonade.
If using, stir in vegan parmesan cheese or nutritional yeast before serving.