Vegan Festive Black Risotto Stuffed Pumpkins

Y’all, it’s bonfire night! Fireworks are sparklin’ across the sky above London as I’m chattin’ with y’all right now.

Today’s recipe fits right in with the festivities. It’s cozy, special, and packed fulla flavor: Black risotto with a holiday twist.

What’s that holiday twist, you wonder? Well, I’m mighty pleased you’re curious!

This here risotto is made from black rice and hefty portobello mushrooms, steeped in fresh rosemary and a generous pour of red wine. It’s seasoned just right with a touch of nutmeg.

Once it’s simmered to creamy perfection, you’ll be mixin’ in a handful of dried cranberries for a dash of sweetness and another splash of wine for good measure.

Then y’all spoon that creamy goodness into little pumpkins and bake ’em till the edges start to caramelize which makes all those risotto flavors really sing.

Now that I’ve given y’all the scoop on these incredible risotto stuffed pumpkins, all there’s left to do is scroll on down to the recipe and get your cookin’ started!

Take my word for it, this one’s a keeper! I reckon it’d make one heckuva side dish for Thanksgiving, Hanukkah or Christmas too. Just sayin’.

If ya whip up this recipe at home don’t forget to tag your photo #myvibrantkitchen on Instagram. Warms my heart seein’ all your beautiful recreations.

And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the freshest recipes, vegan lifestyle tips and travel diaries delivered straight to your inbox.

I’m hangin’ out on Twitter too! Mosey on over to My Vibrant Kitchen on Twitter and give me a follow for my latest concoctions as well as all the mouthwateringly delicious vegan recipes by my favorite food bloggers up there.

Vegan Festive Black Risotto Stuffed Pumpkins Recipe

Vegan Festive Black Risotto Stuffed Pumpkins

Preparation Time:

Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins




– 1 red onion, diced
– 2 Tbsp olive oil
– 1 Tbsp fresh rosemary leaves, chopped (chop first, then measure)
– 3 garlic cloves
– 250 g mini portobello mushrooms (or mushrooms of choice)
– 1 tsp ground black pepper
– ½ tsp salt
– ¼ tsp nutmeg
– 250 g black rice
– 150 ml red wine
– 1.2 l water, boiling
– 1½ Tbsp miso paste
– 2 tsp dark soy sauce
– 2 Tbsp olive oil
– Splash of red wine to taste
– salt to taste
– 120 g dried cranberries
– Rosemary twig
– 3 – 4 mini pumpkins


1. Heat a large skillet or non-stick sauce pan and add 2 Tbsp olive oil. Once the oil is hot add the diced onion and let it sit for a couple of minutes until the onion starts getting soft and translucent. Add the chopped rosemary, minced garlic, sliced mushrooms, pepper, salt and nutmeg. Stir and let it cook for another 2 minutes.

2. Then add the black rice, stir and pour in the red wine. Cook for about 4 minutes until the wine is about half absorbed.

3. Boil the kettle and add the boiling water to the risotto. Stir well and then let it simmer for 50 to 60 minutes or until the water is absorbed and the rice is fully cooked and creamy.

4. Meanwhile slice the tops of your mini pumpkins and scoop out the seeds. Pre-heat the oven to 180˚C.

5. Once the risotto is ready add the miso paste, soy sauce and olive oil and season with salt to taste.

6. Stir in the cranberries and stuff each pumpkin with the risotto. Place a piece of rosemary twin on each stuffed pumpkin and cover it with the pumpkin tops. Place the pumpkins in a large baking dish and pop them in the oven.

7. Bake for 30 to 40 minutes until the pumpkins are tender and the edges start to brown. The baking time might vary depending on the size of your pumpkins. Try slicing it with a knife when it’s still in the oven and if it isn’t quite as soft and tender yet, give it an extra 10 to 15 minutes.

8. Enjoy!

Vegan Festive Black Risotto Stuffed Pumpkins

If you’ve enjoyed some of my past recipes, I would love for you to try others that I’ve crafted with much passion and creativity.

For instance, my Balsamic Glazed Brussels Sprouts With Pomegranate And Toasted Walnuts recipe is a delightful side dish that tantalizes with its balance of sweetness and acidity, while adding a nutritious punch.

If you’re in the mood for something hearty yet vegan-friendly, give my Vegan Pumpkin Fettuccine Alfredo With Sage & Mushrooms recipe a try; it introduces an autumnal twist to the classic Italian dish.

For those craving burgers without the meat, my Vegan Spiced Lentil Burgers recipe offers an incredible depth of flavor and satisfying texture.

Finally, if you’re seeking some comfort food with an Asian flair, don’t miss out on my Spicy Lemongrass Infused Ginger Coconut Soup With Crispy Tofu recipe.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top