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Two plates of vegan pumpkin risotto with the plate in front resting on small wooden board with a spoon in the risotto; springs of thyme between the bowls to the right
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Vegan Pumpkin Risotto with Spinach and Fresh Thyme (Gluten Free, Dairy Free)

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

Equipment

  • Cutting Board
  • Knife
  • Large pot

Ingredients

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

Instructions

  • Warm 3 C 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.
  • Add 3 tbsp olive oil to a large pot over medium heat. Stir in ½ C diced onion and 2 cloves minced garlic. Cook until the onion starts to soften, about 3 minutes.
  • Next, stir in 1 C Arborio rice and toss to coat the rice in oil. Allow the rice to “toast” for 1 minute.
  • Stir in 1 tbsp miso paste, 2 tsp fresh thyme leaves, ¼ tsp ground sage, ¼ tsp ground nutmeg and ¼ tsp black pepper. Add ¾ C white wine and stir continuously until the wine is mostly absorbed into the rice.
  • Once most of the liquid is absorbed, begin adding in the vegetable broth in ½ C increments. Stir continuously until most of the liquid is absorbed before adding in the next ½ C 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).
  • Continue adding the vegetable broth ½ C at a time, stirring continuously until all the vegetable broth is absorbed. This process takes about 30 minutes.
  • Then stir in 1 ½ C canned pumpkin puree, 2 C fresh spinach and 1 tbsp 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).
  • 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 (1/4 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