This is the perfect oven-baked pumpkin risotto when craving something savory, comforting, creamy, and delicious. This vegan risotto comes together pretty fast and is always a showstopper.
ingredients for the vegan baked pumpkin risotto
- Extra virgin olive oil
- Leek, sliced, and washed.
- Sage, use fresh sage leaves. The recipe calls for six but feel free to use as many as you want.
- Arborio rice or any other short-grain rice.
- White wine, optional
- Liquid, use water or vegetable stock.
- Pumpkin puree, you can use my roasted pumpkin homemade puree or canned. You could also use butternut squash puree.
- Parmesan cheese, I use vegan cheese to make it vegan risotto, but if you don’t follow a dairy-free omit or use your favorite brand.
- Arugula, I like the peppery taste of arugula, but you could definitely substitute it with spinach.
How to clean leeks?
First, trim the root end and the dark green leaves to clean the leeks. Cut the leek in half lengthwise and then rinse it under cold water, letting it run through the leek to remove any dirt or sand. Once the leek is clean, you can slice it or dice it as desired.
Save the dark green leek part to make vegetable broth.
What is arborio rice?
Arborio rice is a type of short-grain rice that is often used in risotto. It is a starchy rice that absorbs liquids well, which makes it ideal for dishes that are creamy and full of flavor.
How to make pumpkin risotto?
In a large oven-proof casserole or cast iron braiser, heat the olive oil over medium-high heat, add the leeks and a pinch of salt, and cook until softened, about 5 minutes.
Add the rice and sage and cook, stirring, for 1 minute. Add the wine and let it evaporate. Add water or vegetable broth, turn the heat off and mix in the pumpkin puree. Stir until the puree is evenly mixed; this will help the rice release its starch. Transfer the casserole to a 350ºF oven and bake for 20 minutes.
Remove from the oven and stir in the parmesan cheese and arugula—season with salt and pepper to taste. Serve immediately.
Tips for the best pumpkin risotto recipe
Feel free to add onion and garlic instead of the leeks. You could also use shallots.
Add butter instead of olive oil ( I like Miyokos butter), you could use a combination of both, 1 tablespoon butter and 1 tablespoon olive oil.
How to store risotto
Risotto can be stored in an airtight container in the refrigerator for up to four days. The best way to reheat risotto is on the stove over low heat. Add a little broth or water to the pan and frequently stir until heated.
Serve this vegan risotto with
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Baked pumpkin risotto
- Cast iron braiser oven proof
- 1 tablespoon extra virgin olive oil
- 1 leek sliced and washed
- 6 sage leaves
- 1 1/2 cup arborio rice
- 1/4 cup white wine optional
- 3 1/2 cups water or vegetable broth
- 3/4 cup pumpkin puree
- 1/2 cup parmesan cheese
- 4 oz arugula
- In a large oven-proof casserole or cast iron braiser, heat the olive oil over medium heat, add the leeks and a pinch of salt, and cook until softened, about 5 minutes. Add the rice and sage and cook, stirring, for 1 minute. Add the wine and let it evaporate. Add water or vegetable broth, turn the heat off and mix in the pumpkin puree. Stir until the puree is evenly mixed. Transfer the casserole to a 350ºF oven for 20 minutes.
- Remove from the oven and stir in the parmesan cheese and arugula—season with salt and pepper to taste. Serve immediately.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.