Diary of an ExSloth

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Vegan Pumpkin Sweet Potato Risotto

22 October, 2015 by Giselle Rochford 9 Comments

I think I may be coming down with something, because this is my second savoury recipe in less than two weeks. Usually I’m lucky if the blog sees two savoury recipes a year, far less in the same month. But, like the vegan kale walnut pesto pizza from a couple weeks ago, this Vegan Pumpkin Sweet Potato Risotto just couldn’t not be shared.

Vegan Pumpkin Sweet Potato Risotto via @ExSloth | ExSloth.com

#Vegan Pumpkin Sweet Potato Risotto #Recipe #pumpkinweek2015

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The first time I ever had risotto was actually last year when I had two foreign exchange roommates. One was from France and the other from Italy, so you can imagine that communicating in our apartment wasn’t always easy. Especially when you added my Trinidadian accent and slang into the mix. But, despite the language barriers, we quickly bonded over our shared love of food.

Vegan Pumpkin Sweet Potato Risotto via @ExSloth | ExSloth.com

We spent hours in the kitchen talking, laughing, cooking and, of course, eating. And all that time in the kitchen helped us form friendships that I’m positive will last a lifetime, which is crazy since we only lived together for about 5 months. I never really understood the power of food, and how it can draw people together until that semester. 

Vegan Pumpkin Sweet Potato Risotto via @ExSloth | ExSloth.com

Anyway, the point is, risotto was one of our favourite things to make. Partly because it was a challenge to get it right every time, but mostly because it just tastes to freaking good.  So, this creamy, pumpkin-y, easy to make, vegan pumpkin sweet potato risotto is dedicated to my two old roommates who I’m sure would have loved it just as much as I do.

Vegan Pumpkin Sweet Potato Risotto

Vegan Pumpkin Sweet Potato Risotto
 
Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
This vegan pumpkin sweet potato risotto is creamy, pumpkin-y and easy to make. The perfect comfort food on a chilly fall night.
Author: Giselle R @ Diary of an ExSloth
Recipe type: Lunch, Dinner
Ingredients
  • 3 cups vegetable stock
  • 2 tbsp olive oil
  • ¼ cup diced onions (about half a small onion)
  • 1 tsp minced garlic
  • 1 cup rice (I used arborio)
  • 1½ tbsp apple cider vinegar
  • dash of nutmeg
  • pinch of cloves
  • ⅓ cup pumpkin puree
  • 1 small sweet potato, cooked and cubed (about 1½ cups)
  • Salt and pepper to taste
Instructions
  1. Warm vegetable stock in a saucepan over low heat. It should be gently steaming while you make the risotto, not simmering or boiling
  2. Heat the oil over medium heat, in a large saucepan or high sided skillet and sauté onions and garlic until onions are tender
  3. Add the rice and stir until everything is coated with oil and the edges of the rice turn translucent
  4. Add apple cider vinegar, stir and simmer until the pan is almost dry
  5. Add ¾ cup of vegetable stock, nutmeg and cloves and stir
  6. Wait until the liquid is almost completely absorbed before continuing to add more stock ¾ cup at a time. Stir in pumpkin and sweet potato cubes with the final batch of stock
  7. You'll know the risotto is ready when the rice is tender, but still has a little bite to it
  8. Turn off the stove and add another ½ cup of vegetable stock to make the risotto extra creamy*
  9. Season with salt and pepper to taste
Notes
*I took these photos before adding that last ½ cup of stock, but if you want extra creamy risotto, I highly suggest you don't skip this step!
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Vegan Pumpkin Sweet Potato Risotto via @ExSloth | ExSloth.com

More about #PumpkinWeek2015 October 18-23

#pumpkinweek2015

Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!  

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram
Suzie from Suzlyfe | Instagram
Erin from Table For Seven | Instagram
Becky from Olives n Wine | Instagram
Katie from Talk Less, Say More | Instagram
Giselle from Diary of an ExSloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link- up on Friday! We will each be picking our favourite posts from the hashtag to share on our blogsFriday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

What about you?

  • Have you ever made risotto? Do you prefer yours extra creamy?
  • What’s your favourite meal to cook with others?

Share in the comments below!
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This post was included in the following linkups:

More Pumpkin Recipes:

Vegan, gluten free pumpkin spice steel cut granola via @ExSloth | ExSloth.com
vegan cranberry walnut pumpkin bread via @ExSloth | ExSloth.com
Vegan Pumpkin Spice Baked Donuts via @ExSloth | ExSloth.com
Vegan Pumpkin Spice Baked Donuts

Follow Diary of an ExSloth’s Board FALL is for Pumpkins on Pinterest

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Filed Under: Mains, Apps & Sides, Recipes

« Pumpkin Spice Steel Cut Granola
9 Creative pumpkin recipes you need to try ASAP + a Pumpkin Linkup »

Comments

  1. Krysten says

    22 October, 2015 at 8:05 am

    Oh this looks so yummy!! I am all about the pumpkin right now!
    Krysten recently posted…Turning Back to a Holistic Approach

    Reply
  2. Becky @ Olives n Wine says

    22 October, 2015 at 8:14 am

    I’m a huge fan of risotto! I have made it with butternut squash previously but never pumpkin – what a great (and delicious) idea. I always put the husband to work when he wants risotto 😉 He can do the stirring, haha!
    Becky @ Olives n Wine recently posted…Pumpkin Spice Cinnamon Rolls – #pumpkinweek2015

    Reply
  3. Sam @ PancakeWarriors says

    22 October, 2015 at 9:54 am

    Giselle this is beautiful!! And I just love this story – food transforms people and it’s often the first thing I bond with people over as well I’m really excited to try this recipe, I’ve never made a real risotto, my ability to get distracted in the kitchen makes dishes like risotto almost impossible to pull off. but this just look so creamy and delicious, I know it would be worth the effort!!
    Sam @ PancakeWarriors recently posted…Maple Pumpkin Butter

    Reply
  4. Rebecca @ Strength and Sunshine says

    22 October, 2015 at 10:52 am

    O yum! Risotto was actually one of the first recipes I ever made myself as a kid! Haha! It was fantastic!
    Rebecca @ Strength and Sunshine recently posted…Recipe ReDux #24 Lemon & Mint Hazelnut Chicken

    Reply
  5. Susie @ SuzLyfe says

    22 October, 2015 at 1:53 pm

    Yay for savory pumpkin! Totally the jam. I love that this is a vegan risotto–even I might consider it!
    Susie @ SuzLyfe recently posted…Running Coach Next Steps + Wine Pumpkin Hummus (Vegan, Gluten Free)

    Reply
  6. Amanda @ Diary of a Semi-Health Nut says

    22 October, 2015 at 11:35 pm

    Wow this looks amazing!! I don’t think I’ve ever had risotto? I’ve definitely heard it’s a tricky dish to make so props for mastering it!

    Photos look amazing, too!! <3
    Amanda @ Diary of a Semi-Health Nut recently posted…Pumpkin Fluff in my Coffee + Kitchen Therapy

    Reply

Trackbacks

  1. 45 Thanksgiving side dishes {recipe round up} - Family Food on the Table says:
    1 November, 2015 at 6:43 am

    […] – Chili Pepper Madness Cheesy mashed potato green bean casserole – Strawmary Smith Pumpkin sweet potato risotto – Ex-Sloth Duchess potatoes – Tea & Biscuits Coconut pecan sweet potato casserole […]

    Reply
  2. Easy Pumpkin Falafel Buddha Bowl - Diary of an ExSloth says:
    21 October, 2016 at 2:31 pm

    […] Can you believe this is the first pumpkin recipe I’m sharing for the season? And it’s savoury? Oh how times have changed. This time last year I’d already been through about half a dozen cans of pumpkin puree and was about to share my last recipe for pumpkin week. […]

    Reply
  3. 23 Creative Vegan Pumpkin Recipes – Honey Lune Hivery says:
    4 November, 2016 at 10:39 pm

    […] Pumpkin Sweet Potato Risotto […]

    Reply

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