Vegan Pumpkin Risotto With Sage (Printer-friendly)

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

# What You Need:

→ 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 and Fats

07 - 3 tablespoons olive oil, divided

→ Herbs and 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

# 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, and 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 for 3 to 4 minutes until translucent. Stir in minced garlic and cook for 1 minute more.
03 - Add arborio rice to the pan and toast for 2 minutes, stirring constantly to coat each grain with oil.
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 rice to absorb liquid before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - While rice cooks, heat 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 rice is nearly done, gently fold in roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper to taste.
08 - Serve risotto hot, topped with crispy sage leaves and lemon zest if desired.

# Top Tips:

01 -
  • It delivers all the creamy comfort of traditional risotto without any butter or cheese.
  • The roasted pumpkin adds natural sweetness and a velvety texture that melts into every bite.
  • Crispy sage leaves bring an earthy crunch that makes each spoonful feel restaurant fancy.
  • It comes together in under an hour and uses simple pantry staples.
02 -
  • Never add cold broth to risotto, it stops the cooking process and makes the rice take forever to soften.
  • Don't rush the stirring, the constant motion helps release the starch that makes risotto creamy instead of soupy.
  • If you blend half the roasted pumpkin before folding it in, the risotto becomes even silkier and more luxurious.
  • Fry the sage just before serving so it stays crispy and doesn't get soggy sitting on top of the hot risotto.
03 -
  • Always taste your broth before you start, if it's too salty, the risotto will be too, so dilute it with water if needed.
  • Keep a kettle of hot water nearby in case you run out of broth before the rice is fully cooked.
  • Let the risotto rest for a minute off the heat before serving, it thickens slightly and the flavors settle beautifully.
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