Baked Pumpkin Risotto

standard November 1, 2016 1 response


Happy November! After a year hiatus, I decided to jump back in on the Vegan Month of Food fun this year. Which means, every single day, I will be sharing a new Nutritious post. While this seems daunting compared to my usual 2-3 posts per week, I am using this month as a chance to remake some OLD recipes, update photographs, and share some fun roundups to inspire you to get creative in the kitchen with me.

Back in 2014, participants came up with individual themes. This year, there are daily prompts underneath weekly themes to give direction and guide creativity, which I love! Today through Sunday, the focus is about treating yourself and others, which means a whole lot of my favorite foods!


Those of you who have been reading for a while know that my all time favorite food is risotto. I make it a LOT over here. But I somehow have yet to share a pumpkin variation, which I think is my absolute top pick for a fall comfort dish. And to mix up the preparation a little bit, I am making a baked version, which saves all the time standing over the stove stirring. I personally love the therapeutic nature of stirring risotto, but sometimes we don’t have the time or the patience. And so the oven comes to the rescue!

Baked Pumpkin Risotto | Neat & Nutritious #vegan

Baked Pumpkin Risotto


  • 2 T vegan butter, divided
  • 1/2 onion diced
  • 1 c arborio rice
  • 3 1/2 c vegetable stock
  • 1 c canned pumpkin
  • 1 1/2 tsp cinnamon
  • 1 tsp dried sage
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 c dried cranberries (optional)
  • 1/4 c roasted squash (optional)


  1. Preheat oven to 350 degrees F.
  2. Heat 1 T vegan butter in a oven safe pot or dutch oven over medium heat. Add onion and saute until translucent.
  3. Add rice. Let rice start to toast and brown slightly.
  4. Add 2 1/2 c stock and pumpkin. Stir to combine.
  5. Cover and bake for 45 minutes at 350 degrees F. Risotto is done when it still looks a little runny but most of liquid is absorbed. It will continue to set as it cools.
  6. Stir in remaining 1 T vegan butter and 1 c stock. Taste and adjust seasonings as needed. Heat on stove over medium heat until flavors are combined, 2-3 minutes.
  7. Top with cranberries and squash to serve.


Per serving: 268 calories, 52 g carbohydrate, 6 g fat, 4 g protein, 925g sodium, 10g sugar


Love Risotto?

Check out these other delicious recipes, perfect for any season:


Weekly Menu: Winter Squash

standard October 24, 2016 Leave a response

FotorCreated (5)

While I don’t get the whole pumpkin spice craze, I do enjoy my share of pumpkin-based foods this time of year. However, there are so many more winter squash variations that are just as delicious, plentiful, and full of nutrition. Here’s a roundup of my favorite squash and recipes that feature each. And don’t worry if you can’t find one of these in your local grocery store. Most can be substituted for each other if needed!


  1. Butternut: Butternut Spice Risotto
  2. Acorn:  Acorn Squash Burgers with Cranberries and Pecans // NY Times Cooking
  3. Delicata: Delicata Squash Bake with Tahini Sauce // Minimalist Baker
  4. Kabocha: Vegan Kabocha Squash Lentil Curry // Lemons & Basil
  5. Pumpkin: Pumpkin Dal 
  6. Buttercup: Rustic Three Squash Soup // Healthy Happy Life
  7. Hubbard: Vegan Hubbard Squash Pie // At the Immigrant’s Table
  8. Spaghetti: Creamy Avocado Spaghetti Squash // Oh She Glows
  9. Carnival: Stuffed Sage Carnival Squash // Produce on Parade
  10. Sweet Dumpling: Sweet Dumpling and Delicata Squash Chili // Coconut & Lime

Have a delicious week!

Pumpkin Dal

standard October 15, 2014 Leave a response

Pumpkin is an easy addition to fall recipes that are sweet. There’s pumpkin smoothies, pumpkin cookies, pumpkin doughnuts, pumpkin granola, pumpkin bread. But like any other winter squash, pumpkin is also terrific in savory dishes. So to continue my pumpkin kick, why not combine leftover pumpkin puree with lentils and make a simple, hearty dish.

This recipe calls for red lentils, which break down more easily than other varieties. The result is a creamy, stew-like dish that is perfect on its own or served over quinoa or rice.


Pumpkin Dal

Yield: Serves 4

Calories per serving: 311


  • 1 c red lentils
  • 1 1/2 c water
  • 1 c vegetable broth
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 2 tsp garam masala
  • 1 T curry powder
  • 1/2 tsp cardamom
  • 2 T tomato paste
  • 1/2 c pumpkin puree
  • 1/3 c coconut milk
  • 1 tsp sea salt (or to taste)
  • 1/4 c fresh cilantro, minced


  1. Rinse lentils to remove any debris. Place lentils, water, and broth in a stockpot over medium heat and bring to a boil. Reduce heat and simmer until cooked through, stirring occasionally. Lentils will break apart and get mushy as they cook.
  2. Heat oil in a small skillet over medium-low heat. Add garlic and cook 30 seconds, until fragrant. Add spices and let them toast in the oil for 30 seconds.
  3. Stir in tomato paste and pumpkin puree. Let mixture sit for a minute. Fold in coconut milk until combined and just heated through.
  4. When lentils are cooked, add pumpkin mixture, salt, and cilantro Fold all ingredients together and let simmer for 5-10 minutes.
  5. Serve alone or with quinoa or rice.


Per serving: 311 kcal, 38 g carbs, 11 g fat, 15 g protein, 627 mg sodium, 3 g sugar