Save to Pinterest I pulled this together on a damp October evening when I had a wedge of pumpkin sitting in the fridge and no real plan. The kitchen was cold, the kind of cold that makes you want to stand over a warm stove. As the rice started releasing its starch and the broth thickened into something silky, I realized I was making something that felt like a hug in a bowl. The sage crisped up in the pan with a crackle that filled the whole room with warmth.
I made this for a small dinner party once, and everyone went quiet after the first spoonful. One friend, who usually talked nonstop, just looked up and said, This is exactly what I needed today. It became the dish I turn to when I want to impress without the stress, when I want people to feel cared for without hovering over complicated steps.
Ingredients
- Pumpkin (600 g, diced): Roasting it first brings out natural sweetness and caramelizes the edges, which adds depth you just cant get by boiling it in with the rice.
- Arborio rice (300 g): The starchy short grain is what makes risotto creamy without any cream, so dont swap it for long grain or youll lose that signature texture.
- Vegetable broth (1.2 liters, warm): Keeping it warm on a back burner means the rice cooks evenly and you dont shock it with cold liquid, which slows everything down.
- Dry white wine (120 ml, optional): It adds acidity and brightness that balances the sweetness of the pumpkin, but you can skip it if you prefer or dont have any open.
- Olive oil (3 tbsp, divided): Used in three places, roasting, sauteing, and frying the sage, so measure it out ahead or youll run short at the end.
- Fresh sage leaves (15 to 20): Frying them transforms their flavor from earthy to nutty and crisp, and they become the star garnish that makes the dish look restaurant ready.
- Nutmeg (½ tsp, freshly grated): Just a hint warms up the whole pot and plays beautifully with pumpkin, but go easy or it can take over.
- Nutritional yeast (2 tbsp, optional): This gives a subtle cheesy umami note that makes the risotto taste richer without any dairy.
- Lemon zest (½ lemon, optional): A small bright finish that cuts through the creaminess and wakes up your palate right before you take another bite.
Instructions
- Roast the pumpkin:
- Preheat your oven to 200°C (390°F), toss the diced pumpkin with 1 tbsp olive oil, salt, and pepper, then spread it on a baking tray and roast for 20 to 25 minutes until the edges turn golden and the flesh is fork tender. Set it aside and let it cool slightly while you start the rice.
- Soften the aromatics:
- Heat 1 tbsp olive oil in a large deep skillet or saucepan over medium heat, add the chopped onion, and cook for 3 to 4 minutes until it turns translucent, then stir in the minced garlic and cook for 1 minute more until fragrant. This base builds the flavor foundation for everything that follows.
- 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 will hear a faint crackling sound and smell a nutty aroma when its ready.
- Deglaze with wine:
- Pour in the white wine if using and stir continuously until the liquid is almost completely absorbed. The alcohol will cook off and leave behind a bright, acidic note that lifts the whole dish.
- Add broth gradually:
- Start adding the warm vegetable broth one ladleful at a time, stirring frequently and letting the rice absorb the liquid before adding more. Keep going for about 18 to 20 minutes until the rice is creamy and al dente, with just a slight bite in the center.
- Fry the sage:
- While the rice is cooking, heat the remaining 1 tbsp olive oil in a small skillet over medium high heat and fry the sage leaves for 30 to 60 seconds until they crisp up and darken slightly. Transfer them to a paper towel to drain and set aside.
- Fold in the pumpkin:
- Once the rice is nearly done, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast if using, stirring carefully so the pumpkin pieces stay mostly intact. Taste and adjust the seasoning with salt and pepper as needed.
- Serve and garnish:
- Spoon the risotto into shallow bowls while its still hot, then top each serving with crispy sage leaves and a sprinkle of lemon zest if you like. Serve immediately while the texture is at its creamiest.
Save to Pinterest There was a Sunday afternoon when I made this alone, just for myself, and sat by the window with a bowl and a book. The light was fading, the risotto was warm, and the crispy sage crumbled perfectly over each spoonful. It reminded me that some of the best meals are the ones you dont share, the ones that are just for you and the quiet moment you carved out.
Making It Your Own
You can easily swap butternut squash for pumpkin if thats what you have on hand, and the flavor will be just as sweet and rich. I have also stirred in a handful of baby spinach at the end for color and a bit of freshness, or topped it with toasted pumpkin seeds for crunch. If you want it richer, a drizzle of vegan butter at the very end adds a glossy finish that clings to every grain of rice.
Storing and Reheating
Risotto is best fresh, but leftovers can be stored in an airtight container in the fridge for up to two days. When reheating, add a splash of vegetable broth or water and warm it gently on the stove, stirring often to bring back some of that creamy texture. The crispy sage will lose its crunch once stored, so I always fry a few fresh leaves when I reheat to bring back that finishing touch.
Pairing Suggestions
This pairs beautifully with a simple arugula salad dressed in lemon and olive oil, which cuts through the richness of the risotto. A crisp vegan white wine, something dry and slightly fruity, complements the sweetness of the pumpkin without overpowering it. If youre serving this for a gathering, a crusty baguette on the side is always welcome for soaking up any last bits left in the bowl.
- Serve with a lightly dressed green salad to balance the creaminess.
- Pair with a chilled vegan white wine for a cozy autumn dinner.
- Garnish with extra nutritional yeast and fresh cracked pepper right before serving.
Save to Pinterest This risotto has become my go to whenever autumn rolls around and I want something that feels like wrapping myself in a warm blanket. I hope it brings you the same comfort it has brought me, one creamy spoonful at a time.
Recipe FAQs
- → Can I use butternut squash instead of pumpkin?
Yes, butternut squash is an excellent substitute for pumpkin in this dish. It has a similar sweet flavor and creamy texture when roasted, making it interchangeable in the preparation.
- → 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 contributes to a rich, cheesy texture while keeping the dish completely plant-based.
- → What can I use if I don't have white wine?
The white wine is optional and can be omitted entirely. Simply add an extra ladleful of vegetable broth when you would normally add the wine, and continue with the cooking process.
- → How do I know when the risotto is done?
The risotto is ready when the rice is al dente with a slight bite in the center, and the overall texture is creamy and flows slightly when plated. This typically takes 18-20 minutes of gradual broth addition.
- → Can I prepare any components ahead of time?
Yes, you can roast the pumpkin up to a day in advance and store it covered in the refrigerator. The crispy sage is best made just before serving to maintain its texture.
- → Why do I need to keep the broth warm?
Keeping the vegetable broth warm ensures that the cooking temperature of the risotto remains consistent. Adding cold broth would slow down the cooking process and affect the final creamy texture.