Vegan Pumpkin Risotto With Crispy Sage (Print Version)

Creamy plant-based risotto with roasted pumpkin, arborio rice, and crispy sage 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 - 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

# How to Make It:

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 to coat each grain with oil.
04 - Pour in white wine if using and cook, stirring constantly, until almost completely absorbed.
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 the 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 - Serve the risotto hot, topped with crispy sage leaves and lemon zest if desired.

# Additional Tips::

01 -
  • It feels indulgent and restaurant fancy but uses simple pantitems and one pan for the rice.
  • The pumpkin becomes sweet and caramelized in the oven, adding natural creaminess without any cream.
  • Crispy sage leaves turn into little flavor bombs that make every bite feel special.
02 -
  • Keep the broth warm the entire time because cold liquid will stop the rice from cooking evenly and you'll end up with crunchy centers.
  • Stir frequently but not constantly; I used to stand there stirring nonstop and it made no difference except tired arms.
  • Don't skip toasting the rice, it's a small step that adds a nutty depth you'll miss if you rush.
03 -
  • Use a wide shallow pan instead of a tall pot so the rice cooks more evenly and you can see the liquid absorbing.
  • If the rice is tender but still looks too loose, just let it sit off the heat for a minute and it will thicken up on its own.
  • Save a ladleful of warm broth to stir in at the very end if the risotto tightens up too much before serving.
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