Pumpkin Risotto

​It is my very favorite time of the year! That’s right, Fall is coming, and while it means summer is over, it also means everything pumpkin. Pumpkin is my absolute favorite, so expect to see a lot of recipe with pumpkin in them here in the next few months. I did want to ease into fall, however, not rushing the warm weather and flip flops away just yet. This ‘risotto’ has a subtle nutty flavor with the trace amounts of walnuts, and the sage gives it just the right zing to round it out. This is a great dish to serve with roasted vegetables, or even a green salad. Even though risotto is usually considered a ‘starter’ dish, with the savory flavor of the pumpkin I think you could get away with serving it as the main entree.


inspired by Fitness Magazine 

Serves 4​


  • 1 cup cooked quinoa
  • 1/4 cup canned pumpkin
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 2 tablespoons walnuts
  • 1 tablespoon sage
  • 1 teaspoon salt



1. Cook quinoa as instructed (1/4 cup dry quinoa will make 1 cup cooked quinoa).

2. While quinoa is cooking, chop walnuts and toast over medium heat on a frying pan. It will only take a few minutes to do this (the walnuts will actually start to pop).

3. When quinoa becomes tender, transfer to a mixing bowl and add pumpkin, nutritional yeast, olive oil, walnuts, sage and salt. Mix well.

4. Serve & Enjoy.


Nutritional Information: Calories: 116  Fiber:  3g  Sugar: 2g


Pumpkin Risotto

vegan, gluten free, dairy free, sugar free

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