Cranberry-Pumpkin Risotto

This unique risotto is rather simple and vegan. Originally called Thanksgiving risotto, it’s a great dish served anytime during the fall. In fact, I just had some leftovers for lunch. The fresh tart cranberries give it a nice punch and the creamy pumpkin really brings the dish together. Carrots and kale also star in the veggie packed risotto.

Time: ~ 1 1/2 hours (okay that’s a lot of time, but most of it is taken up by cooking the brown rice and later stirring. You can text and stir at the same time, carefully)

Serves: A lot. Still eating leftovers over here.


  • 1 bag of fresh cranberries
  • 1/2 onion, chopped (about 1 cup)
  • 2 carrots (or 6 baby carrots), chopped
  • 3 cups low-sodium vegetable broth (my favorite broth- Better Than Bouillon)
  • 1 (15-ounce) can pumpkin purée
  • 1 1/4 cup dry brown rice (cooked 2 1/2 cups)
  • 2 cups thinly sliced kale
  • 1/4 teaspoon ground cloves
  • 2 tablespoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 1/2 cup chopped pecans, toasted


  1. Cook the rice to package directions (typically 45 mins).  Set aside.
  2. While the rice is cooking, chop your veggies and herbs- carrots, onions, kale, sage and thyme.
  3. Rinse the cranberries in cold water. Line a pan with aluminum foil. Roast the cranberries in the oven at 425°F for about 15 mins. They will pop. Set aside.
  4. In a very large pan, take 1 cup of broth and onions and carrots, cook until veggies are very soft.
  5. Put the pumpkin puree, step 4 veggie mixture , and 1/2 cup broth into blender. Blend until smooth.
  6. Bring rice and puree mixture together in pan. Add remaining broth-1 1/2 cup.
  7. Stir in greens, cranberries, and cloves. Cook about 10 mins on medium and stir.
  8. Remove from heat, stir in herbs- sage and thyme.
  9. Plate and garnish with pecans.
  10. Enjoy
  11. I’ll probably be making this again for Christmas, because Mom likes it now. 🙂


Adapted from: