Vegan Pumpkin and Zucchini Baked Risotto-3
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Creamy Vegan Pumpkin and Zucchini Baked Risotto

This rich and creamy risotto makes a great weeknight comfort food dinner.
Prep Time10 mins
Cook Time40 mins
Course: Main Course


  • 1 Onion
  • 2 cloves Garlic
  • 1 medium Zucchini
  • 200 g Pumpkin
  • 1 ½ cups Arborio Rice
  • 4 ½ cups Boiling Water
  • 1 TBS Vegan Stock Powder
  • 1 serve Instant Cashew Cheese


  • Preheat oven to 180 degrees Celsius.
  • Finely dice onion and garlic. Grate pumpkin and zucchini.
  • Heat a frying pan over medium heat. Add approximately 2 TBS water to fry oil free. Cook onion and garlic over medium heat, stirring constantly, until brown and translucent.
  • Add onion, pumpkin, zucchini and rice to medium sized baking dish. Stir to combine.
  • In a separate jug, mix stock powder into water.
  • Pour stock over rice mixture and stir through.
  • Cover baking dish with foil. Bake in the oven for approximately 40 minutes. The risotto is cooked when all of the stock has been absorbed into the rice.
  • Serve topped with a large spoonful of Instant Cashew Cheese.