Vegan Pumpkin Risotto With Sage (Printer-friendly)

Creamy arborio rice with roasted pumpkin, crispy sage leaves, and warming nutmeg for an autumnal comfort dish.

# What You'll 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 Seasonings

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, 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 evenly with oil.
04 - Pour in the white wine if using and cook, stirring frequently, until almost completely absorbed by the rice.
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 the 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 a paper towel 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 - Transfer risotto to serving bowls and top with crispy sage leaves and lemon zest if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It turns simple pantry staples and a bit of pumpkin into something that feels fancy enough for guests but easy enough for a weeknight.
  • The crispy sage adds a flavor punch that makes every bite feel special, like youve unlocked a little secret.
02 -
  • Do not walk away from the risotto once you start adding broth, because it needs frequent stirring to release the starch that makes it creamy, and neglecting it even for a few minutes can leave you with unevenly cooked rice.
  • If you blend half of the roasted pumpkin before folding it in, you get an even creamier base with pops of tender pumpkin throughout, which is a trick I learned after serving chunky risotto one too many times.
03 -
  • Always taste your broth before you start, because if its too salty, your risotto will be too, and theres no fixing it once the rice has absorbed all that liquid.
  • Fry the sage just before serving so it stays crispy, because if you make it too early it will soften and lose that satisfying crunch that makes the dish feel special.
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