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pumpkin and chestnut risotto in bowl
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Vegan risotto with pumpkin, chestnuts and cranberries

A deliciously creamy vegan meal this pumpkin and chestnut risotto is hearty, filling and so tasty. Add dried cranberries for a festive twist.
Course Main Course
Cuisine International, Vegan
Keyword pumpkin chestnut risotto, vegan risotto
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Calories 855kcal
Author Cook Veggielicious

Equipment

Ingredients

For the roasted pumpkin

  • 500 g pumpkin or butternut squash peeled and chopped into bite-sized pieces
  • 1 teaspoon dried sage
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the risotto

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 150 g arborio risotto rice
  • 150 ml vegan white wine* optional
  • 800 ml hot vegetable stock
  • 100 g cooked chestnuts crumbled
  • 75 g dried cranberries
  • 1 tablespoon nutritional yeast optional
  • Salt and pepper to taste
Metric - US customary

Instructions

To roast the pumpkin

  • Preheat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
  • Place 500g chopped butternut squash or pumpkin into a roasting tin with a teaspoon of dried sage and 2 tablespoons of olive oil. Season with salt and pepper.
  • Stir and roast for 30-40 minutes, stirring halfway, until cooked. When done, set aside.

To make the risotto

  • Meanwhile heat 1 tablespoon olive oil in a large, heavy-based saucepan. Add a finely chopped onion and cook over a low-medium heat for 10 minutes until soft and turning golden. Stir often.
  • Add 2 cloves of crushed garlic, cook for a further minute, then stir in 150g risotto rice.
  • Add 150ml white wine if using - if not you may need a little more vegetable stock. Stir until it’s all been absorbed into the rice
  • Next add a ladleful of vegetable stock and stir until absorbed. Repeat this adding and stirring for around 20 minutes until the rice is almost cooked through.
  • Now add the cooked pumpkin or squash and stir through with a final ladleful of stock. The pumpkin will begin to break down but that’s ok - this is what’s going to give this risotto its delicious creaminess.
  • Finally add 100g crumbled chestnuts, 75g dried cranberries and 1 tablespoon nutritional yeast if using, stir through to warm up, season with salt and pepper to taste and serve immediately.

Notes

  1. Not all wine is suitable for vegans. Check Barnivore if you're not sure.
  2. The wine is optional in this recipe. If you decide not to use it you may need a little extra vegetable stock.
  3. Nutritional information is approximate and is intended as a guide.
  4. Store any leftovers in the fridge for 2-3 days. Reheat until piping hot when ready to eat.

Nutrition

Calories: 855kcal | Carbohydrates: 143g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 1612mg | Potassium: 1385mg | Fiber: 7g | Sugar: 38g | Vitamin A: 22152IU | Vitamin C: 48mg | Calcium: 94mg | Iron: 7mg