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:






Published by

Kean Nutrition

Registered Dietitian Nutritionist Emily’s passion for nutrition began in middle school along with the interest of vegetarianism. Originally from Pennsylvania, Emily Kean earned a Nutrition and Food Science with an emphasis in Dietetics from Georgia Southern University in Statesboro, GA. Kean completed her MBA at Dominican University in River Forest, IL while simultaneously completing the requirements for a dietetic internship. In her free time, Emily enjoys running, doing yoga, and researching nutrition topics. Combining healthy eating and running is passion of mine. Join me on this journey!

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