Vegan Pumpkin Risotto With Crispy Sage (Printable Version)

Creamy plant-based risotto featuring roasted pumpkin, arborio rice, and aromatic crispy sage leaves. Perfect for autumn entertaining.

# What You'll 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 Seasonings

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.
05 - Begin adding warm vegetable broth one ladle 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 - Meanwhile, 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 to taste.
08 - Transfer risotto to serving bowls. Top with crispy sage leaves and lemon zest if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • The roasted pumpkin melts into the rice and creates natural creaminess that feels indulgent but stays light.
  • Crispy sage leaves add a fragrant crunch that makes every bite feel restaurant fancy.
  • It's the kind of dish that impresses guests but doesn't stress you out in the kitchen.
  • Leftovers (if there are any) turn into incredible crispy rice cakes the next day.
02 -
  • Keep the broth warm on a back burner, adding cold liquid will stop the rice from cooking evenly and ruin the texture.
  • Don't walk away during the stirring process, risotto needs attention but it's meditative once you settle into the rhythm.
  • If the rice starts to stick or look dry, add a little more broth even if you think you've used enough.
03 -
  • Fry extra sage leaves, they're addictive and you'll want to snack on them while you cook.
  • Taste the rice a few minutes before you think it's done, the texture should still have a tiny bite in the center.
  • Use a wide shallow pan instead of a tall pot, it helps the liquid evaporate evenly and speeds up the process.
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