A creamy Vegan Pumpkin Puree Sage Risotto is the perfect meal on a rainy day. Easy & Gluten-Free!

The arrival of Fall has been slow, but steady. It came almost unnoticed. First, there were the little things. The swallows departed. You ventured outside in the morning, and it was a little bit fresh. You put on a jacket.
Now the leaves are turning, the apples are being picked and the first chestnuts are ready to be enjoyed. The morning fog came back.
Nature is preparing for the long sleep. But before it does, there is an abundance of produce to enjoy.
I don’t particularly welcome the steady arrival of winter, but I do enjoy the fruits and vegetables that fall brings. The crispy apples. The bitter radicchio. All the chestnuts, pumpkins and the first clementines.
So it’s fitting to share with you a fall staple, a creamy and delicious Vegan Pumpkin Puree Sage Risotto that is naturally gluten-free and ready on the table in just 30 minutes.
All you need to do is cook some pumpkin (we chose the red kuri variety), then drain it and puree it, then add the puree to a pot with risotto rice, onions, garlic, spices, and vegetable stock. Just let it cook as per package instructions (usually about 15-20 minutes) until al dente, and you’re done with the cooking!
This Vegan Pumpkin Puree Sage Risotto is a great stand-alone dish, but it would also make a delicious side, maybe to your upcoming Thanksgiving dinner?
Give it a try and let us know in the comments below if you like it 😉
A creamy Vegan Pumpkin Puree Sage Risotto is the perfect meal on a rainy day. Easy & Gluten-Free! | Vibrant PlateVegan Pumpkin Puree Sage Risotto
Ingredients
Instructions
Nutrition Information:
Amount Per Serving:
Calories: 170.4Total Fat: 4gSaturated Fat: 0.7gSodium: 241mgCarbohydrates: 30.8gFiber: 2.9gSugar: 5.1gProtein: 3.6g
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