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vegan pumpkin risotto in bowl

Vegan risotto with pumpkin, chestnuts and cranberries

A delicious and creamy vegan risotto, made with pumpkin, chestnuts and cranberries that makes a wonderful hearty vegan meal.
Course Main Course
Cuisine International, Vegan
Keyword vegan risotto
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Author Cook Veggielicious


  • 500 g pumpkin or butternut squash peeled and chopped into bite-sized pieces
  • 1 tsp dried sage
  • 3 tbsp olive oil
  • 1 onion 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 tsp nutritional yeast optional
  • Salt and pepper


  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place 500g chopped butternut squash or pumpkin into a roasting tin with 1 tsp dried sage and 2 tbsp olive oil. Stir and roast for 30-40 minutes, stirring halfway, until cooked. When done, set aside.
  • Meanwhile heat 1 tbsp olive oil in a large, heavy-based saucepan. Add 1 chopped onion and cook over a low-medium heat for 10 minutes until soft.
  • 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 tsp nutritional yeast if using, stir through to warm up, season with salt and pepper to taste and serve immediately.