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3-4 people
How to make Ulu Hye's

Vegan Pumpkin Risotto

If you like risotto as much as we do, you’ll love this Vegan Pumpkin Risotto recipe by our friend @diannayota, who made this mouthwatering dish with our Hazelnut Mylk Base. And the best part? There’s no need to stand around and stir the pot because most of the hard work is done in a rice cooker!

Simple, delicious and super creamy (thanks to the addition of our hazelnut milk), add this heartwarming recipe to your mid-week menu.



  • 2 red onions, (1 diced finely and 1 chopped into chunks)
  • 3 garlic cloves, crushed
  • 200g Arborio rice (rinsed and drained)
  • 1/2 butternut pumpkin, cut into bite size pieces
  • 200g of tiny Roma tomatoes (or cherry)
  • 1.5 tsp of vegetable stock powder in 300ml of boiling water
  • 300ml of plant-based milk (made using Ulu Hye Hazelnut Mylk Base)
  • 1 tsp of dried rosemary
  • 1 tsp of dried thyme
  • Salt, pepper and extra virgin olive oil
  • Juice of 1 lemon



Preheat oven to 200 degrees Celsius


Add pumpkin and chopped onion to a lined baking tray, then top with extra virgin olive oil and salt, and mix well. Cook for approximately 30 minutes or until tender. Set aside.


Heat a frying pan with extra virgin olive oil, then add diced onion, garlic and salt, and sauté. Add the tomatoes and herbs, and mix well until the tomatoes start to break down.


Add the rice and mix, followed by half the stock and stir through again. Transfer everything in the pan to the rice cooker. Then, add remaining stock and all the hazelnut milk and stir through. Place the lid on the rice cooker and set to the ‘risotto’ setting (or set timer to cook for 20 minutes).


Once it’s done (it will beep), stir the risotto then add in the roasted vegetables, lemon juice, and season to taste. Give it all one big stir, plate it up and serve!

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