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overhead of risotto in a white bowl garnished with roasted pepitas and balsamic glaze

Vegan Pumpkin Risotto with Roasted Pepitas

This creamy vegan pumpkin risotto with roasted pepitas is a hearty, comforting dish that will satisfy vegans and non-vegans alike. Enjoy it drizzled with a touch of balsamic glaze for a perfect flavor combination. This savory dish is easy to make using canned pumpkin and is naturally gluten-free. Serve as the main course or as an appetizer or side with your favorite fall or holiday dishes. 
Course Dinner
Cuisine American, Gluten-Free, Italian, Vegan
Keyword gluten free, pumpkin, risotto, vegan, vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8
Calories 447kcal







  • Preheat oven to 350° F and line a baking sheet with parchment paper.
  • Spread pepitas out on the baking sheet and spritz with avocado or olive oil spray until coated, but not drowning. Add sea salt to taste. Stir around and then spread out again. Bake for 10-15 minutes, stirring once.
  • Allow pepitas to cool for a few minutes and then wrap in a paper towel to remove excess oil until ready to use, if desired.


  • Warm vegetable in a pot over medium to medium-high heat.
  • While broth is warming, heat olive oil in a wide pan.
  • Add the chopped shallots and cook over medium heat until translucent, about 2 minutes.
  • Stir in the chopped sage until coated and fragrant, but not burning (about 30 seconds).
  • Add the rice and stir until it is well coated.
  • Add the wine and stir constantly until it is absorbed.
  • Once wine is absorbed, add one ladleful (approximately ¼ cup) of broth. Stir constantly until the broth is absorbed. 
  • Continue to add one ladleful of broth at a time to the rice as it is absorbed, stirring constantly, until rice is just tender and has a creamy consistency (will take about 20-25 minutes minutes from this point).
  • Once the rice is creamy and you have used all or most of your broth (you might not need it all), stir in pumpkin, nutritional yeast, vegan Parmesan, nutmeg and white pepper. Cook over medium heat until pumpkin is heated and vegan Parmesan has melted, about 2-3 minutes.
  • Stir in salt to taste and garnish with roasted pepitas and optional balsamic glaze, if desired.



Risotto is best when enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
You can reheat leftovers in a nonstick pan over medium heat with a little more vegan butter and/or vegetable broth until warmed throughout, stirring frequently. You can also microwave leftovers in a covered microwave-safe dish in 30-second intervals, stirring in between, until warmed throughout (with a little vegetable broth if dried out).
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.


Calories: 447kcal | Carbohydrates: 70g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Fiber: 5g