Save It The smell of roasted pumpkin and sage hit me the moment I walked into my friend Marco's kitchen one October evening. He was stirring a pot with one hand and holding a glass of wine in the other, completely unbothered by the steam fogging his glasses. That night, he taught me that risotto isn't fussy or difficult, it's just patient. This vegan version captures all that warmth without any cream or butter, proving that the best comfort food doesn't need dairy to feel like a hug.
I made this for a small dinner party last fall and everyone went quiet after the first bite. My skeptical brother, who swears he needs cheese on everything, went back for seconds without a word. Watching people enjoy something I worried might be too simple taught me that good ingredients and a little attention can speak louder than complicated techniques.
Ingredients
- Pumpkin (600 g, peeled and diced): Roasting it first concentrates the sweetness and adds caramelized edges that stir beautifully into the rice.
- Yellow onion (1 medium, finely chopped): The base of the risotto's flavor, cooked low and slow until it turns soft and sweet.
- Garlic (2 cloves, minced): Just enough to add warmth without overpowering the delicate pumpkin.
- Arborio rice (300 g): The short, starchy grains are what make risotto creamy, no blender needed.
- Vegetable broth (1.2 liters, kept warm): Warm broth is key so the rice cooks evenly without shocking it with cold liquid.
- Dry white wine (120 ml, optional): Adds brightness and a little acidity that balances the sweetness of the pumpkin.
- Olive oil (3 tbsp, divided): Used for roasting, sauteing, and frying the sage, it ties every layer together.
- Fresh sage leaves (15 to 20): Fried until crispy, they become the star garnish with an earthy, aromatic crunch.
- Nutmeg (½ tsp, freshly grated): A tiny amount brings out the pumpkin's natural warmth without tasting like dessert.
- Nutritional yeast (2 tbsp, optional): Gives a subtle cheesy, umami flavor that makes you forget there's no parmesan.
- Lemon zest (½ lemon, optional): A bright finishing touch that cuts through the richness right before serving.
Instructions
- Roast the pumpkin:
- Preheat your oven to 200°C (390°F) and spread the diced pumpkin on a baking tray. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, then roast for 20 to 25 minutes until the edges turn golden and the cubes are fork tender.
- Soften the aromatics:
- Heat 1 tablespoon of 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, then stir in the garlic and cook for another minute until fragrant.
- Toast the rice:
- Add the arborio rice to the pan and stir constantly for about 2 minutes. You want each grain coated in oil and lightly toasted, this step unlocks the starch that makes risotto creamy.
- Deglaze with wine:
- Pour in the white wine if using and stir until it's almost completely absorbed by the rice. The sizzle and steam smell incredible and set the stage for everything that follows.
- Add broth gradually:
- Begin adding the warm vegetable broth one ladleful at a time, stirring frequently and letting the rice absorb the liquid before adding more. Continue this rhythm for 18 to 20 minutes until the rice is creamy and al dente with a slight bite in the center.
- Fry the sage:
- While the rice cooks, heat the remaining tablespoon of olive oil in a small skillet over medium high heat. Fry the sage leaves for 30 to 60 seconds until they crisp up and turn a deeper green, then transfer them to a paper towel to drain.
- Fold in the pumpkin:
- Once the rice is nearly done, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast if using. Taste and adjust the seasoning with salt and pepper, the pumpkin should melt into the rice and create pockets of sweetness.
- Serve and garnish:
- Spoon the risotto into shallow bowls and top each serving with crispy sage leaves and a sprinkle of lemon zest if desired. Serve immediately while it's hot and creamy.
Save It One rainy Sunday, I made this alone and ate it straight from the pot with a wooden spoon. No plating, no photo, just me and the quiet kitchen. It reminded me that cooking for yourself with the same care you'd give a guest is one of the kindest things you can do.
Choosing Your Pumpkin
Not all pumpkins are created equal when it comes to cooking. Look for smaller sugar pumpkins or pie pumpkins, they have denser, sweeter flesh that roasts beautifully. The big carving pumpkins are watery and bland, save those for jack o lanterns. If you can't find good pumpkin, butternut squash works just as well and is often easier to peel.
Making It Creamier
For an even silkier texture, blend half of the roasted pumpkin with a splash of broth before folding it into the risotto. This creates a velvety base that coats every grain of rice while still leaving some chunky bites of caramelized pumpkin throughout. It's a small step that makes the dish feel more luxurious without any extra fat.
Storing and Reheating
Risotto thickens as it cools, so leftovers will look more like a porridge than a creamy dish. To reheat, add a few splashes of warm broth or water and stir gently over low heat until it loosens up. Alternatively, press cold risotto into patties and pan fry them in a little olive oil until crispy on both sides.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove, adding liquid a little at a time to restore creaminess.
- Fried risotto cakes make an excellent breakfast topped with sauteed greens or a poached egg.
Save It This risotto has become my go to when I want to feel grounded and present in the kitchen. I hope it brings you the same quiet comfort it's brought me.
Recipe FAQs
- → Can I use butternut squash instead of pumpkin?
Yes, butternut squash is an excellent substitute with a similar texture and slightly different flavor profile. Use the same quantity and roasting time.
- → How do I achieve extra creamy risotto?
Blend half of the roasted pumpkin before folding it into the risotto. This creates a smoother, more luxurious texture while maintaining some pumpkin pieces throughout.
- → What can I use if I don't have nutritional yeast?
Nutritional yeast adds a cheesy flavor but is optional. For similar umami depth, try adding extra garlic, a pinch of white miso, or additional herbs like thyme.
- → Why is the rice not creamy?
Ensure you're stirring frequently and adding broth gradually, allowing the rice to absorb each addition before adding more. Arborio rice releases starch, creating creaminess through this process.
- → Can I make this ahead of time?
Risotto is best served immediately after cooking. However, you can prepare components ahead: roast pumpkin, crisp sage, and heat broth. Assemble just before serving for optimal texture.
- → What wine pairs well with this dish?
A crisp vegan white wine complements the autumnal flavors beautifully. Look for unoaked varieties or prosecco to enhance the lighter, fresher notes of the pumpkin and sage.