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Vegan Pumpkin Risotto with Rosemary

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Phoebe Lapine


  • 1 quart vegetable stock
  • 1 1/2 cups unsweetened pumpkin puree
  • 2 tablespoons olive oil
  • 1 large leek pale green and white parts, thinly sliced
  • 2 small shallots thinly sliced
  • 2 garlic cloves minced
  • 1 teaspoon freshly chopped rosemary
  • 1 cup Arborio rice
  • 1/2 teaspoon sea salt
  • ½ cup white wine
  • 2 tablespoons finely chopped fresh chives or parsley


  1. In a medium saucepan, whisk together the vegetable stock and pumpkin puree. Warm the mixture over low heat.
  2. In a large Dutch oven or saucepan, heat the olive oil. Sauté the leeks and shallots over medium-high heat until soft, about 5 minutes. Add the garlic and rosemary and cook one minute more.
  3. Stir in the rice and toast until the edges are opaque and the center pearly white, about 2 minutes. Add the wine and salt to the pan, scraping up any brown bits, and cook until reduced by half.
  4. Add 1 cup of the pumpkin broth to the pan. Bring to a simmer, then turn the heat down to medium low and gently cook until nearly absorbed. Repeat this process, adding stock by ½ cup, until the rice is tender, about 25 minutes. Taste for seasoning. Stir in half the fresh herbs and garnish with the remaining.