Risotto is one of the most amazing Italian creations if you ask me. I make at least 4-5 times a year risotto and always try to add seasonal veggies to it, like in this recipe for autumn, roasted pumpkin.

You can make this without the taste of white wine but to be honest with you guys, it is just half as good as it is with the slight hint of white wine.

It makes the risotto so elegant and classic, because that is what it is.

Pumpkin Risotto
Pumpkin Risotto


Yes you heard me. You do not want to even go 30 seconds else where with your attention, because it is important to keep stiring the risotto, so it does not get burned.

If you guys would just know, how many times I have messed up my risotto because I thought it is “just“ a minute, that i would be away.

I remember my first weeks of being vegan, where all my thoughts were about what meal and favorite dish of mine I could keep. Well, risotto is one of those vegan recipes and it does not need dairy. You can easily use soy or oat cream in it.

Pumpkin Risotto

  • 300g risotto rice
  • half a hokkaido  pumpkin, cut into small pieces
  • 200ml white wine
  • 750ml vegetable stock
  • 3 Tbs olive oil
  • 4-5 charlotts  or two medium yellow onions
  • 2 cloves garlic
  • 1 Tbs cinnamon
  • salt and pepper to taste
  • 3-4 Tbs oat cream or soy cream

Ingredients Parsley-Walnut Crust

  • 50g walnuts
  • 100g parsley
  • 2 tsp sea salt
  • 3 Tbs olive oil


  • When the hokkaido is cut into small pieces, put it into a medium bowl and add cinnamon, 1 tsp olive oil, salt and pepper.
  • Line baking tray with parchment paper and put pumpkin pieces on it. Make sure all pieces are seperate and do not stick together.
  • Chop charlotts/onions and garlic.
  • In a medium pot add 2 Tbs olive oil and heat it up. Add onions and garlic to the pot and fry until translucent. Now add the risotto rice to the pot and mix it well together with onions and garlic.
  • Stir for a minute or two and pour white wine into it.
  • When the white wine is absorbed, carefully add about 100 ml until it is soaked up in the risotto rice and do that until the vegetable stock is empty. Stir very well and make sure nothing gets burned,
  • Take off the stove and let cool down a bit.
  • Once the hokkaido has a little golden crust and is soft, take it out the oven. Add the roasted pumpkin to the risotto after it has cooled down for a good 10-15 minutes.
  • Keep mixing the pumpkin into the risotto for a few minutes until the risotto gets a light orange color.
  • Add all ingredents for the parsley crust to a blender and blend for a few seconds. Do not overblend, you want the crust to have some structure.
  • Just before serving, pour 1-2 Tsp oat cream and parsley crust over each risotto portion.

Sassi Swanson

Vegan plant based cuisine earth loving and caring quality before quantity



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