Vegan Pumpkin Oatmeal Risotto

Prep Time 20 mins

Cook Time 25 mins

Rest Time 5 mins

Total Time 50 mins

Cooking Method: Mixing, Sauteing, Simmering

Courses: Dinner, Vegan

Difficulty: Beginner

Cooking Temp: 200 C

Servings: 4

Estimated Cost: $ 12

Calories: 290

Best Season: Fall, Winter

Description

This Vegan Pumpkin Oatmeal Risotto is the ultimate cozy comfort food. Creamy pumpkin, hearty oats, and sautéed mushrooms come together in a warm, satisfying dish that's perfect for chilly evenings. Best of all, it’s easy enough for even a 5-year-old to help cook!

Ingredients

1 • small pumpkin (about 1 lb)
1 • cup instant oats
1/2 • cup soy milk
1 • clove garlic, minced
1/2 • medium white onion, diced
1 • cup white mushrooms, sliced
1 • tablespoon olive oil (plus more for pan)
1/2 • teaspoon salt
2 • tablespoons pumpkin seeds (for garnish)

Instructions

Step 1: Prep the Pumpkin

1
Thinly slice 10% of the pumpkin; cut the rest into small cubes.
2
Bring a pot of water to a boil (100°C / 212°F), place the pumpkin cubes in a steamer basket, and cover. Steam at medium heat (about 160°C / 320°F) for 20–25 minutes until tender.

Step 2: Make the Pumpkin Puree

3
Mash the steamed pumpkin with a fork or potato masher until smooth.

Step 3: Pan-Fry the Pumpkin Slices

4
Heat a drizzle of olive oil in a large skillet over medium heat (160–180°C / 320–355°F).
5
Add the thin pumpkin slices and cook until lightly golden. Remove and set aside.

Step 4: Start the Risotto Base

6
In the same skillet, add a bit more oil if needed.
7
Add the minced garlic and diced onion. Sauté over low heat (140–150°C / 285–300°F) for 1–2 minutes until fragrant and translucent.

Step 5: Build the Creamy Base

8
Add the mashed pumpkin, soy milk, and 1/2 teaspoon of salt.
9
Stir gently over medium heat (160–180°C / 320–355°F) for 3–4 minutes until thickened and warm.

Step 6: Sauté the Mushrooms

10
In a separate pan, heat a drizzle of olive oil over medium heat (160–180°C / 320–355°F).
11
Add the sliced mushrooms and sauté until they release moisture and become tender, about 3–4 minutes.

Step 7: Add Oats and Water

12
Stir the mushrooms into the creamy pumpkin mixture.
13
Add the instant oats and about 1 1/2 cups of water.
14
Bring the mixture to a boil over medium-high heat (180–200°C / 355–390°F), then reduce to medium-low heat (150–160°C / 300–320°F) and stir continuously until it reaches a thick, porridge-like consistency, about 3–5 minutes.

Step 8: Combine and Serve

15
Spoon the risotto onto plates.
16
Top with the pan-fried pumpkin slices and sprinkle with pumpkin seeds.

Nutrition Facts

Servings 4

Serving Size ~1 cup

Amount Per Serving
Calories 290kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Sodium 320mg14%
Potassium 600mg18%
Total Carbohydrate 48g16%
Dietary Fiber 7g29%
Sugars 5g
Protein 8g16%

Vitamin A 8500 IU
Vitamin C 10 mg
Calcium 80 mg
Iron 3 mg
Vitamin E 1.2 IU
Folate 50 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips & Swaps
• Use oat milk instead of soy milk for a nutty twist.
• Add a sprinkle of fresh herbs like sage or thyme for extra fall flavor.
• Stir in baby spinach at the end for added greens.

Keywords: vegan pumpkin risotto recipe, creamy vegan risotto, plant-based comfort food, cozy dinner idea, fall vegan recipes

💙 Why You’ll Love It
• Cozy, comforting, and perfect for chilly days
• Packed with fiber and vitamins
• Kid-friendly and easy to make
• Naturally vegan and nut-free

Read it online: https://foodievibe.com/recipes/vegan-pumpkin-oatmeal-risotto/

Shopie Lane

Food and Lifestyle Blogger

Hi, I’m Sophie Lane — a food lover, curious traveler, and storyteller at heart. I’m passionate about inspiring others to live healthier, happier lives through simple, nourishing meals and mindful exploration of the world.