Vegan Pumpkin Risotto Crispy Sage (Printable)

Creamy plant-based risotto with roasted pumpkin, arborio rice, and crispy sage for autumn comfort in 50 minutes.

# What You 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 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

# 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 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 rice is creamy and al dente.
06 - While risotto 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 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 while hot. Top with crispy sage leaves and lemon zest if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It delivers all the creaminess of traditional risotto without any dairy, just the natural starches from the rice and sweetness from roasted pumpkin.
  • The crispy sage adds a fragrant, earthy crunch that makes every bite feel special.
  • It looks elegant enough for guests but comes together with simple, wholesome ingredients you probably already have.
  • You can make it as rich or as light as you like by adjusting the nutritional yeast and olive oil.
02 -
  • If you add cold broth to the rice, it will slow down the cooking and make the texture uneven, so always keep your broth warm on a back burner.
  • Don't over-stir the risotto or it can become gummy, just stir enough to keep it from sticking and to help release the starches.
  • Taste the rice before you finish, it should be tender but still have a slight bite in the center, not mushy.
  • If the risotto thickens too much as it sits, just stir in a splash of warm broth to loosen it back up before serving.
03 -
  • Always taste your broth before you start, if it's too salty, it will concentrate as the risotto cooks and you won't be able to fix it later.
  • Use a wide, shallow pan instead of a deep pot so the rice cooks more evenly and you can see when it's reaching the right consistency.
  • Fry extra sage leaves and store them in an airtight container, they stay crispy for a day or two and make a great last minute garnish for soups and pastas.
  • If you're making this for guests, you can roast the pumpkin and prep the aromatics ahead of time, then just cook the risotto fresh when you're ready to serve.
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