When I wasn’t vegan I loved risottos because I was addicted to cheese and also Italian food was one of my favorites. I hardly ever buy vegan cheeses because they’re not exactly cheap and usually not very healthy (but they are healthier than traditional cheese), but I’m hooked on nutritional yeast, which adds a very cheese-like flavor to many recipes. If you can’t find it, use brewer’s yeast.

This risotto is very light, the only fat I have used is extra virgin olive oil, the rest of the ingredients hardly have any fat. If you want you can even remove the oil and cook your vegetables in water or vegetable broth.



  • 1 1/2 tazas de agua o caldo de verduras (375 ml)
  • 1/2 taza de arroz integral (100 g)
  • Aceite de oliva virgen extra al gusto
  • 2 dientes de ajo
  • 1/2 cebolla
  • 3 1/2 tazas de calabaza (470 g)
  • 1/4 taza de agua o caldo de verduras(65 ml)
  • 1/2 taza de levadura nutricional (24 g) Puedes usar levadura de cerveza, aunque tiene gluten
  • Sal marina y pimienta negra al gusto
  • Espinacas troceadas para decorar (opcional)


  1. Cook the brown rice according to the instructions in the maker. I heat the water in a saucepan or pot and when it starts to boil I add the rice, lower it to medium high heat and leave it for about 25 minutes or until the water is consumed and the rice is ready. Add more water if necessary.
  2. In a pan add extra virgin olive oil to taste and brown the minced garlic, chopped onion and small diced pumpkin until the vegetables are done. If the oil is used up and you don’t want to add it, you can use a little more water.
  3. Beat in a blender 3/4 of the vegetables with 1/4 cup of water, nutritional yeast, and sea salt and black pepper to taste.
  4. In a skillet or in the same pot you cooked the rice in, mix the rice with the sauce and the rest of the vegetables.
  5. To decorate you can add chopped spinach.
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