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Top view of a plate of bright orange risotto with spinach throughout.
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Vegan Pumpkin Risotto with Spinach and Thyme

Enjoy this delicious recipe for vegan pumpkin risotto using a classic risotto preparation. With added fresh thyme and spinach, this is a healthy and flavorful recipe that happens to be gluten free and dairy free!
Course Main Course
Cuisine American-inspired, Italian-inspired, Vegan
Keyword Pumpkin risotto vegan, Vegan pumpkin risotto
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 362kcal

Ingredients

  • 3 tablespoons olive oil
  • ½ cup onion , finely diced
  • 2 cloves garlic , minced
  • 1 cup Arborio rice
  • 1 tablespoon miso paste , white type
  • 2 teaspoons fresh thyme , stems removed (about 6 large sprigs)
  • ¼ teaspoon ground sage
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • ¾ cup white wine (dry wine preferable)
  • 3 cups vegetable broth (low sodium/ no salt added preferable)
  • 1 ½ cups canned pumpkin puree
  • 2 cups fresh spinach
  • 1 tablespoon lemon juice (juice of about ¼ of a lemon)
  • salt (to taste)

Instructions

  • Warm vegetable broth in a small pot over low heat. It doesn’t need to simmer, but should be warm to the touch/ above room temperature.
    3 cups vegetable broth
  • Add olive oil to a large pot over medium heat. Stir in diced onion and minced garlic. Cook until the onion starts to soften, about 3 minutes.
    3 tablespoons olive oil, ½ cup onion, 2 cloves garlic
  • Next, stir in Arborio rice and toss to coat the rice in oil. Allow the rice to “toast” for 1 minute.
    1 cup Arborio rice
  • Stir in miso paste, fresh thyme leaves, ground sage, ground nutmeg and black pepper. Add white wine and stir continuously until the wine is mostly absorbed into the rice.
    1 tablespoon miso paste, 2 teaspoons fresh thyme, ¼ teaspoon ground sage, ¼ teaspoon ground nutmeg, ¼ teaspoon black pepper, ¾ cup white wine
  • Once most of the liquid is absorbed, begin adding in the vegetable broth in ½ cup increments. Stir continuously until most of the liquid is absorbed before adding in the next ½ cup of broth. The liquid is ready to be added when you scrape your spoon across the bottom and there’s no liquid pooling behind the spoon (see video for visual).
    3 cups vegetable broth
  • Continue adding the vegetable broth ½ cup at a time, stirring continuously until all the vegetable broth is absorbed. This process takes about 30 minutes.
  • Then stir in canned pumpkin puree, fresh spinach and fresh lemon juice. Stir until the spinach wilts down. At this point, taste the risotto and add salt if needed (often depends on how salty the vegetable broth is).
    1 ½ cups canned pumpkin puree, 2 cups fresh spinach, 1 tablespoon lemon juice, salt
  • Serve!

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition information based on using low-sodium vegetable broth.

Nutrition

Serving: 1Serving (¼ of recipe) | Calories: 362kcal | Carbohydrates: 53g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 359mg | Potassium: 396mg | Fiber: 6g | Sugar: 6g | Vitamin A: 16127IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg