Pumpkin Parmesan Risotto recipe

The perfect Fall comfort food. Super filling & delicious!


3-4 cups veggie broth

1/2 can pumpkin puree

1 TB olive oil

1/2 onion, chopped

2 garlic cloves, minced

1/8 tsp chili powder

1 cup short grain rice

3/4 cup dry white wine

1/2 cup vegan Parmesan cheese

Salt & pepper to taste


  • Add broth and pumpkin to a pot and whisk until combined. Bring to a low simmer.

  • Add onion, and garlic to a pan and cook until soft. Then add the rice and white wine and simmer for 3 minutes.

  • Add the white wine to the pan. Simmer for 3 minutes.

  • Reduce heat to medium low, add 1/2 cup broth and stir frequently. Once liquid has been soaked up, add 1/2 cup more broth. Repeat process until all broth is gone.

  • It may take up to 30 minutes for rice to be evenly cooked.

  • Once the rice is cooked through, take off heat and stir in parmesan. Add salt & pepper if needed.

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