Vegan Pumpkin Risotto With Crispy Sage (Print)

Creamy arborio rice with roasted pumpkin, nutritional yeast, and crispy sage leaves for autumn comfort.

# What You'll Need:

→ Vegetables

01 - 1 small pumpkin (about 21 oz), peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced

→ Grains

04 - 1½ cups arborio rice

→ Liquids

05 - 5 cups vegetable broth, kept warm
06 - ½ cup dry white wine, optional

→ Oils & Fats

07 - 3 tablespoons olive oil, divided

→ Herbs & Flavorings

08 - 15 to 20 fresh sage leaves
09 - ½ teaspoon freshly grated nutmeg
10 - Salt and black pepper to taste

→ Garnishes

11 - 2 tablespoons nutritional yeast, optional
12 - Zest of ½ lemon, optional

# Directions:

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 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, until almost completely absorbed.
05 - Begin adding warm vegetable broth one ladleful at a time. Stir frequently and let the rice absorb the 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.
08 - Transfer risotto to serving bowls and top with crispy sage leaves and lemon zest if desired. Serve immediately.

# Expert Advice:

01 -
  • It delivers all the creaminess of classic risotto without a drop of dairy, just the natural starch from arborio rice and the sweetness of roasted pumpkin.
  • The crispy sage adds a delicate crunch and herbal pop that makes every bite feel a little fancy, even on a weeknight.
  • It's the kind of dish that makes your kitchen smell like an Italian countryside in autumn, warm and welcoming and impossible to resist.
02 -
  • Keep the broth warm throughout the cooking process, cold broth will shock the rice and slow down the release of starch, leaving you with a gummy texture instead of creamy.
  • Stir frequently but not constantly, you want to encourage the rice to release its starch without breaking the grains or exhausting yourself at the stove.
  • Don't skip the toasting step for the rice, it seals the outside of each grain and helps it hold its shape while absorbing all that liquid.
03 -
  • Blend half the roasted pumpkin before adding it to the risotto, it'll melt into the rice and make the whole dish even creamier while the remaining chunks add texture.
  • Save a few spoonfuls of the starchy cooking liquid from the rice, it's perfect for loosening the risotto if it gets too thick and adds an extra layer of silkiness.
  • Fry extra sage leaves and crumble them over salads or roasted vegetables throughout the week, they keep in an airtight container for a few days and add instant flavor.
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