Pin It The smell of roasted pumpkin filling the kitchen on a gray October afternoon is something I never get tired of. I started making this risotto after a failed attempt at butternut squash soup left me with perfect cubes of roasted pumpkin and no plan. I grabbed the arborio rice from the pantry, remembered I had sage wilting in the crisper, and decided to wing it. What came together was this creamy, golden bowl that tasted like autumn itself. Now it's my go-to when the weather turns and I need something that feels like a warm sweater.
I once served this to friends who claimed they didn't like vegan food, and they went completely silent after the first bite. One of them looked up and asked if I'd snuck parmesan in when no one was watching. The secret is the nutritional yeast and the slow stirring, which coaxes out the natural starch from the rice until it's impossibly creamy. That night taught me that good food doesn't need a label, it just needs to taste like you care.
Ingredients
- Pumpkin: Choose a small sugar pumpkin or kabocha for the sweetest flavor, and roast it until the edges caramelize slightly for depth.
- Arborio rice: This short grain rice releases starch as it cooks, creating that signature creamy texture without any dairy.
- Vegetable broth: Keep it warm on the stove so it doesn't shock the rice and slow down the cooking process.
- Dry white wine: It adds acidity and brightness, but you can skip it and use extra broth if you prefer.
- Olive oil: Use good quality oil, you'll taste it in the finished dish, especially in the crispy sage.
- Fresh sage leaves: These turn into crispy, aromatic chips that add texture and a woodsy flavor that pairs perfectly with pumpkin.
- Nutmeg: Just a hint brings out the natural sweetness of the pumpkin without overpowering the dish.
- Nutritional yeast: This is the magic ingredient that adds a cheesy, umami richness that makes the risotto taste indulgent.
- Lemon zest: A small addition that brightens the whole dish and cuts through the creaminess.
Instructions
- Roast the pumpkin:
- Preheat your oven to 200°C and spread the diced pumpkin on a baking tray, drizzling it with olive oil and seasoning generously. Roast for 20 to 25 minutes until the edges are golden and the flesh is fork tender, then set aside to cool slightly.
- Start the base:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it turns soft and translucent. Stir in the minced garlic and let it cook for just a minute until fragrant but not browned.
- Toast the rice:
- Add the arborio rice to the pan and stir it around for about 2 minutes, coating each grain in the oil and lightly toasting it. You'll hear a faint crackling sound and smell a nutty aroma when it's ready.
- Deglaze with wine:
- Pour in the white wine and stir constantly until the liquid is almost completely absorbed. This step adds brightness and helps the rice start releasing its starch.
- Add broth gradually:
- Ladle in the warm vegetable broth one scoop at a time, stirring frequently and waiting until each addition is absorbed before adding more. This slow process takes about 18 to 20 minutes and creates that creamy, luxurious texture.
- Fry the sage:
- While the rice cooks, heat the remaining olive oil in a small skillet over medium high heat and fry the sage leaves for 30 to 60 seconds until they crisp up. Transfer them to a paper towel to drain and stay crunchy.
- Fold in the pumpkin:
- When the rice is creamy and just al dente, gently stir in the roasted pumpkin, nutmeg, and nutritional yeast. Taste and adjust the seasoning with salt and pepper.
- Serve warm:
- Spoon the risotto into bowls and top each with crispy sage leaves and a sprinkle of lemon zest if you like. Serve immediately while it's hot and creamy.
Pin It The first time I made this for my mom, she sat at the kitchen table with her bowl and didn't say much at first. Then she told me it reminded her of the pumpkin gnocchi she used to make when I was little, the kind of comfort food that feels like home. That's when I realized this dish isn't just about the ingredients or the technique, it's about creating a moment where people feel taken care of.
What to Serve Alongside
This risotto is rich and filling on its own, but a simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully. I also love serving it with roasted Brussels sprouts or a side of garlic sautéed greens. If you want to make it a full meal, add some crusty bread to soak up every last bit of that golden, creamy goodness.
How to Store and Reheat
Risotto doesn't reheat perfectly, but you can revive leftovers by adding a splash of vegetable broth or water and stirring gently over low heat. I've also turned leftover risotto into crispy pan fried cakes by shaping it into patties and frying them in olive oil until golden. Store it in an airtight container in the fridge for up to three days, and keep the crispy sage separate so it doesn't get soggy.
Make It Your Own
Once you get the technique down, this recipe is endlessly adaptable. I've swapped pumpkin for butternut squash, sweet potato, and even roasted beets with great results. You can stir in sautéed mushrooms for extra umami, or add a handful of spinach at the end for color and nutrients. If you want a little heat, a pinch of red pepper flakes in the base adds a nice kick.
- Try topping with toasted pine nuts or pumpkin seeds for extra crunch.
- Use fresh thyme or rosemary if you don't have sage on hand.
- For a richer version, stir in a spoonful of vegan butter at the very end.
Pin It This dish has become one of those recipes I make when I want to slow down and be present in the kitchen. I hope it brings you the same kind of comfort it's brought me, one creamy, golden spoonful at a time.
Recipe Q&A
- → Can I use butternut squash instead of pumpkin?
Yes, butternut squash works perfectly as a substitute for pumpkin in this risotto. It has a similar sweetness and texture when roasted, making it an excellent alternative.
- → How do I make the risotto extra creamy without dairy?
For added creaminess, blend half of the roasted pumpkin before folding it into the risotto. The nutritional yeast also adds a creamy, cheesy flavor while keeping it completely plant-based.
- → What type of rice is best for this dish?
Arborio rice is essential for authentic risotto as it releases starch during cooking, creating the signature creamy texture. Don't substitute with regular long-grain rice.
- → Can I skip the white wine?
Yes, the white wine is optional. If you prefer to omit it, simply skip that step and proceed directly to adding the vegetable broth to the toasted rice.
- → How do I know when the risotto is done?
The risotto is ready when the rice is creamy and al dente—tender but with a slight bite in the center. This typically takes 18-20 minutes of gradually adding broth.
- → Can I prepare any components ahead of time?
You can roast the pumpkin up to a day in advance and store it refrigerated. The crispy sage is best made fresh just before serving to maintain its crispness.