Vegan Pumpkin Risotto With Crispy Sage

The kitchen was cold that October evening, and I was craving something warm that didn't involve another pot of soup. I had half a pumpkin sitting on the counter from a farmers market haul, and I remembered how my neighbor once described risotto as "rice that hugs you back." I'd never made it vegan before, but the idea of creamy pumpkin folded into tender grains felt right. The smell of roasting pumpkin filled the apartment before I even started the rice, and I knew I was onto something good.

I made this for a small dinner party where two friends were vegan and I wanted everyone to eat the same thing. Watching them go quiet after the first bite, then reach for seconds without a word, told me more than any compliment could. One of them asked if I'd used butter, and when I said no, she looked at me like I'd pulled off a magic trick. It became my go to autumn dish after that night.

Ingredients

• Pumpkin: Roasting it first concentrates the sweetness and prevents the risotto from getting watery; I learned that after one soggy attempt with raw pumpkin.
• Arborio rice: The high starch content is what makes risotto creamy, so don't substitute with long grain or you'll just have fancy rice soup.
• Vegetable broth: Keeping it warm on a back burner means the rice cooks evenly and doesn't shock into stopping its simmer.
• Olive oil: Divided between roasting, sauteing, and frying the sage, it carries flavor into every layer of the dish.
• Fresh sage leaves: They crisp up in seconds and add an earthy, slightly peppery crunch that balances the pumpkin's sweetness.
• Dry white wine: Optional, but it adds a bright acidity that cuts through the richness; I've skipped it and added a squeeze of lemon juice instead.
• Nutritional yeast: This is the secret to that cheesy, umami depth without any dairy.
• Nutmeg: Just a hint brings out the pumpkin's warmth without making it taste like pie.

Instructions

Roast the pumpkin:

Preheat your oven to 200 degrees C and spread the diced pumpkin on a baking tray, drizzle with olive oil, season with salt and pepper, then roast for 20 to 25 minutes until the edges turn golden and caramelized. The smell will make you want to eat it straight off the tray.

Start the base:

Heat olive oil in a large deep skillet over medium heat, add the chopped onion, and cook for 3 to 4 minutes until it turns translucent and soft, then stir in the garlic for another minute until fragrant.

Toast the rice:

Add the arborio rice and stir it around for about 2 minutes, coating each grain in the oil and letting it turn slightly translucent at the edges. This step builds texture and helps the rice absorb the broth more evenly.

Deglaze with wine:

Pour in the white wine if using and stir until it's almost completely absorbed, scraping up any bits stuck to the bottom of the pan.

Add broth slowly:

Ladle in warm vegetable broth one scoop at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more. This takes about 18 to 20 minutes and requires patience, but it's the only way to coax out that creamy texture.

Fry the sage:

While the rice simmers, 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 turn crispy and fragrant. Transfer them to a paper towel to drain and try not to eat them all before serving.

Fold in the pumpkin:

Once the rice is tender and creamy, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast, then taste and adjust the seasoning with salt and pepper.

Serve and garnish:

Spoon the risotto into shallow bowls, top with crispy sage leaves, and finish with a bit of lemon zest if you want a bright pop of flavor.

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There's a moment near the end of cooking risotto when the rice starts to look glossy and move like a wave when you stir, and that's when I know it's ready. The first time I nailed that texture, I stood there grinning at the pot like I'd won something. It's become my favorite kind of cooking, the kind that asks you to slow down and pay attention, and rewards you with something that tastes like effort and care.

Making It Your Own

I've swapped pumpkin for butternut squash when that's what I had on hand, and it works beautifully with a slightly sweeter flavor. You can also blend half the roasted pumpkin into a puree before folding it in, which makes the whole dish even creamier and more luxurious. If you want a little crunch, toasted pumpkin seeds or chopped walnuts on top add a nice contrast to the soft rice.

Storing and Reheating

Risotto is best fresh, but leftovers can be stored in the fridge for up to three days in an airtight container. When reheating, add a splash of warm broth or water and stir gently over low heat to bring back some of the creaminess. I've also turned leftover risotto into crispy cakes by pressing spoonfuls into a hot oiled pan, and they make an excellent next day lunch.

Pairing and Serving Ideas

This risotto feels like a meal on its own, but I love serving it alongside a simple arugula salad dressed with lemon and olive oil to cut through the richness. A crisp vegan white wine or sparkling water with a twist of citrus makes it feel like a proper dinner party. If you're feeding a crowd, double the recipe and keep the finished risotto warm in a low oven, stirring in a bit of extra broth just before serving to loosen it up.

• Blend half the pumpkin for extra creaminess if you love a silky texture.
• Make the crispy sage ahead and store it in an airtight container so it stays crunchy.
• Taste as you go and don't be shy with the salt, rice needs more seasoning than you think.

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This dish taught me that vegan cooking doesn't mean giving anything up, it just means finding new ways to build flavor and richness. I hope it becomes one of those recipes you reach for when you want to feel cozy and cared for, even if you're the one doing the cooking.

Frequently Asked Questions

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash works perfectly as a substitute for pumpkin in this risotto. Use the same quantity and follow the same roasting instructions for similar results.

→ How do I make the risotto extra creamy?

For added creaminess, blend half of the roasted pumpkin before folding it into the risotto. The pureed pumpkin creates a silky texture throughout the dish.

→ Do I have to use wine in this risotto?

No, the white wine is optional. If you prefer not to use it, simply skip that step and continue adding the vegetable broth as directed.

→ How do I know when the risotto is done?

The risotto is ready when the rice is creamy and al dente, with a slight bite to it. This typically takes 18-20 minutes of gradually adding broth and stirring.

→ Can I make this risotto ahead of time?

Risotto is best served immediately for optimal texture. However, you can roast the pumpkin and prepare the crispy sage in advance, then complete the risotto just before serving.

→ What makes the sage leaves crispy?

Frying the sage leaves in hot olive oil for 30-60 seconds makes them crispy. Be careful not to overcook them, and drain on paper towels to maintain their crunch.