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A white plate of creamy pumpkin risotto garnished with roasted carrots, sliced mushrooms, pumpkin seeds, and fresh herbs. The dish is surrounded by fresh leaves and a rustic fabric on a wooden surface.
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5 from 1 vote

Vegan Pumpkin Risotto Recipe with Maple Glazed Carrots & Wild Mushrooms

Delight in a creamy vegan pumpkin risotto, enhanced with sweet maple-glazed carrots and earthy wild mushrooms. This flavorful, plant-based recipe is perfect for a cozy fall dinner, combining seasonal ingredients for a gourmet experience.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8 servings
Calories: 447kcal
Author: Kaity Farrell

Ingredients

Risotto

  • 2 cups sweet brown rice
  • 3 quarts water you will have more than needed
  • 1 large sweet onion
  • 3 stalks celery
  • 2 large carrots
  • 3 cloves garlic
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cup roasted and mashed buttercup squash or any sweet pumpkin/winter squash
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon fresh grated ginger
  • 1 bunch fresh thyme
  • 4 leaves fresh sage
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup coconut milk or coconut cream
  • 1/2 cup raw pumpkin seeds

Maple Glazed Carrots & Wild Mushrooms

  • 1 bunch baby carrots with tops on
  • 1 pint wild mushrooms such as enoki
  • 1 medium sweet onion
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 sprig thyme
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon caraway seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

Prepare Risotto:

  • Bring to a boil 3 quarts of water and reduce to a rolling simmer.
  • Heat a large skillet or an enameled cast iron pot on medium-high heat.
  • Wash veg, rinse and drain rice. Finely chop carrot, celery and onion and mince garlic.
  • Add oil to hot pan and sauté veg for about 3 minutes. Then add rice, herbs, spices, and black pepper. Allow rice to toast for a minute, stirring to keep from burning.
  • Using a ladle, add about 2 cups worth of the boiling water and the mashed pumpkin to the skillet. Stir for a couple of minutes, add salt now then cover and lower heat to medium-low. Cook for 15 minutes, remove cover and add about 2 cups more water, stir for a couple of minutes and replace cover. The rice should be bubbling throughout the process. Cook for 10 more minutes, then add more water as needed, stir and cover again.
  • Repeat process and Cook for 10 more minutes, adding more water as needed. Repeat process for one last time and cook for 10 minutes more (45 minutes total) and add more water if needed. Test rice for doneness and seasoning, should be cooked completely through but still have a bite like al dente pasta, add more salt to taste if wanted.
  • Once done, turn off heat. Stir in coconut milk or cream now or top the dish with it when serving. Serve with maple glazed carrots, onion and wild mushrooms and toasted pumpkin seeds. Enjoy!

Prepare Glazed Carrots & Mushrooms:

  • Heat a cast iron skillet on medium-high heat.
  • Wash carrots and onion, and use a damp cloth to wipe mushrooms if they have dirt on them. Cut carrots in half, slice onion in 1/4" thick slices.
  • Add oil to hot pan and then sauté carrots and onion with thyme, cumin, caraway and black pepper, lowering the heat and letting them caramelize until carrots are nearly cooked though, about 10-15 minutes. Then add mushrooms, allowing them to brown, about 3 minutes. Add maple syrup and salt to taste at the end when everything is tender and caramelized.
  • Remove from heat and serve over risotto. Enjoy!

To toast pumpkin seeds:

  • Preheat oven to 350˚F.
  • Spread pumpkin seeds out in one layer on sheet pan. Bake until lightly toasted, about 5-10 minutes. Watch them so they don't burn!

To roast pumpkin from scratch:

  • Preheat oven to 425˚F.
  • Line a baking sheet with parchment paper.
  • Cut your squash or pumpkin in half horizontally. Scoop out the seeds. Place on parchment skin side up. Bake on center rack for about 30-40 minutes until fork tender. Remove from oven and scoop out flesh and mash with a fork. Store in an airtight container in refrigerator for up to 3 days, or freeze for up to 1 year.
  • Recipe for homemade coconut milk or cream

Notes

  • With sweet brown rice, I found it was not necessary to stir continually throughout the cooking process. If using white arborio or carnaroli rice I suggest following the traditional method for cooking risotto and leave uncovered, stirring often for the entire cooking process and adding water by the ladle-ful as needed.
  • Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat to serve. 

Nutrition

Serving: 1bowl | Calories: 447kcal | Carbohydrates: 63g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 539mg | Potassium: 895mg | Fiber: 8g | Sugar: 11g | Vitamin A: 11164IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 4mg