Easy & Creamy Vegan Pumpkin, Mushroom & Asparagus Risotto (Gluten-Free & Dairy-Free)

Craving a rich, comforting risotto that's entirely plant-based and gluten-free? This homemade recipe delivers a luxuriously creamy texture, thanks to a clever tofu and plant milk blend, and bursts with the vibrant flavors of seasonal pumpkin, earthy mushrooms, and fresh asparagus. It's an easy, budget-friendly meal perfect for a cozy weeknight dinner or to impress guests.

Inspired by: @pbsofia

Gather your fresh ingredients for a delightful cooking experience.

What problem does this recipe solve?

This recipe is ideal for anyone looking for:

• A delicious, dairy-free risotto option without compromising on creaminess.
• A gluten-free meal that’s naturally satisfying.
• Ways to incorporate seasonal vegetables like pumpkin and asparagus.
• An easy and affordable vegan dinner that feels gourmet.
• A wholesome, plant-based comfort food that's packed with flavor.

This recipe answers common questions like: "How do I make a truly creamy vegan risotto?", "What are good gluten-free and dairy-free dinner ideas?", and "Can I make risotto without cheese?".

Ingredients

• 1 cup risotto rice (long grain rice from Continente works well for an affordable option)
• 2 cups fresh mushrooms cut in pieces
• 500g diced pumpkin
• 6 sliced asparagus
• 1/2 onion chopped
• 200g tofu
• 1/2 cup rice or unsweetened almond milk
• 1/2 cup white wine (table wine)
• 2 cups warm water (or vegetable broth for extra flavor)
• Himalayan salt & black pepper, to taste
• Fresh parsley & oregano to serve
• Nutritional yeast to serve (optional, but highly recommended for a cheesy flavor!)
• Olive oil as needed

Method

1. Slice the tofu into cubes, season with salt and pepper. In a large pan, sauté the seasoned tofu with the chopped onion in a drizzle of olive oil for about 5 minutes, until the onion softens and tofu lightly browns.
2. Remove the tofu and let it cool slightly. Transfer the sautéed tofu to a blender with the rice or almond milk. Blend until the mixture is very smooth and creamy. If needed, add a touch more plant milk to reach your desired consistency. Set aside.
3. In the same pan used for the tofu, add the risotto rice and let it fry for about a minute, stirring constantly.
4. Pour in the 1/2 cup of white table wine and let it cook, stirring, until mostly absorbed.
5. Add the warm water (or vegetable broth), a bit of salt, the cut mushrooms, pumpkin, and asparagus. Stir well, then reduce heat to low and let it cook for about 15 minutes, stirring occasionally. The rice should be tender but still have a slight bite (al dente).
6. Once the risotto is cooked, stir in the creamy tofu sauce. Cook for an additional 2 minutes, stirring constantly, until the risotto is wonderfully creamy and heated through.
7. Serve the hot risotto immediately on a plate. Garnish with fresh parsley, oregano, and a generous sprinkle of nutritional yeast for that delicious cheesy flavor.

Tips & Hacks for the Perfect Risotto

• Serve Immediately: Risotto is best enjoyed hot. It can dry out quickly, so serve it right away for the ultimate creamy experience.
• Achieve Max Creaminess: The tofu and plant milk blend is key! If your risotto isn't as creamy as you'd like, you can always add a little more warm water or plant milk at the end.
• Taste and Adjust: Always taste your risotto throughout the cooking process. Adjust salt and pepper as needed, especially after adding the tofu cream, which can dilute the seasoning slightly.
• Warm Liquid is Key: Using warm water or broth helps the rice cook evenly and absorb the liquid better, resulting in a more consistent creamy texture.

Variations & Adaptations

• Boost the Veggies: Feel free to add other seasonal vegetables! Spinach, peas, or bell peppers would make excellent additions.
• Protein Power-Up: For an even heartier meal, stir in some cooked chickpeas or white beans during the last few minutes of cooking.
• Smoky Flavor: A touch of smoked paprika or liquid smoke in the tofu blend can add a deeper, savory note.
• Herb Twist: Experiment with other fresh herbs like thyme or rosemary for a different aromatic profile.
• Cheesy Upgrade: For an even richer "cheese" flavor, try blending a tablespoon of vegan cream cheese into your tofu sauce.

Related Articles

Explore more delicious plant-based recipes and culinary inspiration on abillion:

• A vegan pumpkin soup recipe for cold days: Warm up with another comforting pumpkin dish.
• Ultimate Vegan Breakfast: Flavor-Packed Tofu Chickpea Scramble Recipe: Discover more incredible ways to use tofu in your cooking.
• Creamy Roasted Pumpkin Pasta Recipe: If you love creamy pumpkin, try this pasta twist!
• Hearty Mushroom Soup: Dive deeper into the rich flavors of mushrooms with this soup recipe.

Try It Yourself!

We hope you enjoy making and savoring this incredibly creamy and flavorful vegan risotto. Give it a try this week and share your culinary creations with the abillion community! We'd love to see how it turns out.