Vegan Pumpkin Risotto With Sage

The kitchen smelled like brown butter and earth the afternoon I finally nailed this risotto, even though there wasn't a drop of dairy in the pot. I'd been chasing that creamy, luxurious texture for weeks, convinced you needed cream or parmesan to get there. Then I learned to trust the starch in the rice and the sweetness of roasted pumpkin. Now every autumn, when the farmers market stalls overflow with squat orange gourds, I know exactly what I'm making for dinner.

I made this for a dinner party where half the guests were vegan and the other half were skeptical. Watching everyone go quiet over their bowls, scraping up every last grain, felt like a small victory. One friend asked if I'd snuck in cheese, and I just smiled and pointed at the nutritional yeast. Sometimes the best compliment is when people forget they're eating plant-based food because it simply tastes good.

Ingredients

• Pumpkin: Roasting it first concentrates the sweetness and adds caramelized edges that melt into the risotto, choose a variety with dense, flavorful flesh like kabocha or sugar pumpkin.
• Arborio rice: The high starch content is what creates that signature creaminess, so don't substitute with long grain rice or you'll miss the whole point.
• Vegetable broth: Keeping it warm on a back burner means the rice cooks evenly without shocking it with cold liquid, which would seize up the process.
• Dry white wine: It adds acidity and depth, but if you skip it, just add an extra splash of broth and a squeeze of lemon at the end.
• Fresh sage leaves: Frying them until they shatter transforms their flavor from earthy to almost nutty, and the crispy texture is the perfect contrast to creamy rice.
• Nutritional yeast: This is the secret weapon for a cheesy, umami richness without any dairy, and it dissolves right into the risotto.
• Nutmeg: Just a hint brings out the pumpkin's natural warmth, but go easy or it'll taste like dessert.
• Olive oil: Use a good one for the sage since you'll taste it directly, the fruity notes make a difference.

Instructions

Roast the pumpkin:

Spread those orange cubes on a tray, drizzle with olive oil, and let the oven work its magic until the edges turn golden and sweet. The smell alone will make you impatient.

Build the base:

Soften the onion in olive oil until it's translucent and fragrant, then add the garlic just long enough to wake it up without burning.

Toast the rice:

Stir the arborio grains in the pan until they start to smell nutty and turn slightly translucent at the edges. This step locks in texture.

Deglaze with wine:

Pour in the white wine and stir until the pan is nearly dry, scraping up any bits stuck to the bottom.

Add broth gradually:

Ladle in warm broth one scoop at a time, stirring frequently and waiting until each addition is absorbed before adding more. This is where the creaminess happens, so don't rush it.

Fry the sage:

While the rice bubbles away, crisp up those sage leaves in hot olive oil until they're deep green and fragile. They'll keep cooking on the paper towel, so pull them early.

Fold in the pumpkin:

When the rice is tender but still has a little bite, gently stir in the roasted pumpkin, nutmeg, and nutritional yeast. Taste and adjust the salt and pepper now.

Serve immediately:

Spoon the risotto into warm bowls and crown each one with crispy sage and a whisper of lemon zest.

Pin this

There's something about standing at the stove, stirring in rhythm, watching the rice slowly transform from hard and separate to soft and unified. It's the kind of cooking that doesn't let you multitask, and honestly, that's part of the charm. By the time you're folding in the pumpkin, you've already spent twenty minutes in conversation with the pan, and the risotto tastes like that care.

Choosing Your Pumpkin

Not all pumpkins are created equal, and the giant carving kind will give you watery, stringy results. Look for small sugar pumpkins, kabocha, or even butternut squash, anything with dense, sweet flesh that holds its shape. I once used a decorative pumpkin from my porch and ended up with something closer to savory oatmeal, lesson learned. If you're unsure, give it a gentle squeeze, it should feel heavy for its size.

The Art of Stirring

You don't need to stir constantly, but you do need to stir often, especially in the last ten minutes. I usually keep a wooden spoon in one hand and a glass of wine in the other, stirring every minute or so while the broth does its work. The goal is to coax the starch out of the rice without bruising the grains. Some people say risotto is labor intensive, but I think it's just rhythmic, almost hypnotic once you settle into it.

Storing and Reheating

Risotto is best eaten right away, but leftovers can be gently reheated with a splash of broth or water to loosen things up. I've also turned day old risotto into crispy cakes by forming patties and pan frying them in olive oil, which is a whole different kind of delicious. Don't expect it to be as creamy the second time around, but it's still worth saving.

• Store in an airtight container in the fridge for up to three days
• Reheat on the stovetop over low heat, adding liquid a little at a time
• Crispy sage won't survive storage, so fry fresh leaves if serving leftovers

Pin this

This risotto has become my go to for chilly evenings when I want something that feels like a hug in a bowl. It's proof that patience and good ingredients can create something truly comforting, no matter what's in your pantry.

Recipe FAQs

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash works perfectly as a substitute. It has a similar sweetness and texture when roasted, and the cooking time remains the same.

→ How do I make the risotto extra creamy?

Blend half of the roasted pumpkin before adding it to the risotto. This creates a smoother, creamier texture throughout the dish while maintaining some chunks for visual appeal.

→ Why does the broth need to be kept warm?

Adding warm broth prevents the rice from cooling down during cooking, which ensures even cooking and helps release the starches that create the signature creamy texture of risotto.

→ Can I prepare any components ahead of time?

You can roast the pumpkin and prepare the crispy sage leaves up to a day in advance. Store them separately and reheat the pumpkin gently before adding to the risotto.

→ What makes the sage leaves crispy?

Frying fresh sage leaves in hot olive oil for 30-60 seconds removes moisture and creates a delicate, crispy texture. Be careful not to overcook as they can burn quickly.

→ Is the white wine necessary?

The white wine is optional but adds depth and acidity to balance the sweetness of the pumpkin. You can omit it or substitute with extra vegetable broth and a splash of lemon juice.