Vegan Pumpkin Risotto With Sage (Printer-friendly)

Creamy plant-based risotto with roasted pumpkin, arborio rice, and crispy sage for autumn comfort.

# Ingredient List:

→ Vegetables

01 - 1 small pumpkin (about 1.3 lbs), peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced

→ Grains

04 - 1.5 cups arborio rice

→ Liquids

05 - 5 cups vegetable broth, kept warm
06 - 0.5 cup dry white wine, optional

→ Oils & Fats

07 - 3 tablespoons olive oil, divided

→ Herbs & Flavorings

08 - 15 to 20 fresh sage leaves
09 - 0.5 teaspoon freshly grated nutmeg
10 - Salt and black pepper, to taste

→ Garnishes

11 - 2 tablespoons nutritional yeast, optional
12 - Zest of 0.5 lemon, optional

# How-To Steps:

01 - Preheat oven to 390°F. Spread diced pumpkin on a baking tray, drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast for 20 to 25 minutes until tender and golden. Set aside.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add chopped onion and cook 3 to 4 minutes until translucent. Stir in garlic and cook 1 minute more.
03 - Add arborio rice to the pan and toast for 2 minutes, stirring constantly to coat each grain evenly.
04 - Pour in white wine if using and cook, stirring frequently, until almost completely absorbed.
05 - Begin adding warm vegetable broth one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue for 18 to 20 minutes until the rice is creamy and al dente.
06 - While rice cooks, heat the remaining 1 tablespoon olive oil in a small skillet over medium-high heat. Fry sage leaves for 30 to 60 seconds until crisp. Transfer to paper towels to drain.
07 - Once the rice is nearly done, gently fold in roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper to taste.
08 - Divide risotto into serving bowls and top with crispy sage leaves and lemon zest if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It proves vegan risotto can be just as silky and indulgent as the traditional kind, no compromise needed
  • The roasted pumpkin brings natural sweetness that plays perfectly against the nutmeg and crispy sage
  • Stirring risotto is strangely meditative, the kind of active cooking that clears your head after a long day
02 -
  • Cold broth will stall the cooking and make your risotto gummy, so keep that pot simmering on a back burner the whole time
  • If you walk away from risotto, it will stick and scorch, this is a recipe that demands your presence and rewards your attention
  • Blending half the roasted pumpkin before adding it creates pockets of texture while keeping the base ultra creamy
03 -
  • Taste your risotto a minute before you think it's done, the rice should have a tiny bite in the center, not chalky but not mushy either
  • A final drizzle of good olive oil just before serving adds richness and makes the whole dish shine
  • If you want to get ahead, roast the pumpkin and chop the onion in the morning, then the actual risotto comes together faster in the evening
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