Hey Guys, we’re back for another vegan pumpkin recipe. This one is a classic, or at least I think it’s a classic based solely on the fact that every year when pumpkin or squash season arrives, is that I really, really want some pumpkin risotto.

Pumpkin is such a versatile ingredient that can be used in cookies, breads, cakes, pies and savory applications including risotto. The flavor is mild enough that it’s not overpowering but it provides a creamy, earthy flavor that is unlike anything else.

This is a pretty simple recipe, at least if you’ve ever made risotto before. I’ll warn you up front that this is an oil free vegan recipe, because I used waste free broth rather than vegan butter or even oil, because I find that while it’s nice to have that fatty goodness hit you and increase serotonin levels, it’s not wholly necessary.

So if you love risotto–and who doesn’t?–this is an easy recipe you can whip up pretty much any night of the week.

Kitchen Tools:

*Wooden spoon
*Skillet
*Silicon baking mat

Ingredients:

*Arborio rice
*Onion or shallot (or a combo)
*Garlic
*Waste free broth or water
*Pumpkin
*Oyster mushrooms
*Salt & black pepper
*Fresh or dry oregano, basil & thyme
*Lemon zest

Instructions:

*Place broth or water in a stock pot over low heat to keep it warm while you add water to the skillet.
*Slice oyster mushrooms into strips, season and place on a baking mat. Cook at 180C/350F for15 to 20 minutes until crispy, add water or oil as desired.

*Chop onions/shallots and add to a skillet over medium high heat. Cook about 3 to 4 minutes until the onions turn transparent.
*Add arborio rice and stir, cooking 2 to 3 minutes or until rice starts to brown.
*Add a ladle or two of broth/water at a time. I like to set my timer to 20 minutes just to see if I can get a perfect vegan risotto cooked within that time.

*Add broth and stir, and then leave it alone until you need more liquid. Repeat this process until the risotto is almost tender. When it’s close, add in 1 cup or more of pumpkin puree (fresh or canned), stir and add more liquid.
*Feel free to add nutritional yeast or vegan parmesan at this point for extra flavor or vegan cheesy goodness, but it’s totally optional.
*Plate up the vegan pumpkin risotto and top with crispy mushrooms.

*ENJOY!

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Get more vegan risotto recipes below!

*Vegan Sausage, Spinach & Mushroom Risotto
*Asian Style Risotto
*No-Meatball Creamy Curry Risotto
*Wild Shitake Risotto
*Vegan Risotto alla Bolognese