Vegan Pumpkin Risotto With Crispy Sage (Printable)

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 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 & Fats

07 - 3 tablespoons olive oil, divided

→ Herbs & 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

# Step-by-Step Guide:

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 evenly.
04 - Pour in white wine if using and cook, stirring, 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 this process for 18 to 20 minutes until rice is creamy and al dente.
06 - Meanwhile, 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 rice is nearly done, gently fold in roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper.
08 - Serve risotto hot, topped with crispy sage leaves and lemon zest if desired.

# Expert Tips:

01 -
  • It delivers all the creamy indulgence of traditional risotto without a single splash of cream or Parmesan.
  • Roasting the pumpkin first concentrates its sweetness and adds caramelized depth you can't get any other way.
  • The crispy sage leaves turn into edible confetti that makes every bite feel like a tiny celebration.
  • It's impressive enough for company but forgiving enough for a quiet weeknight when you need something soul-soothing.
02 -
  • Never add cold broth to risotto, it stops the rice from releasing its starch and you'll end up with a grainy, uneven texture instead of creamy perfection.
  • Resist the urge to stir constantly like you're in a cooking show, frequent but not obsessive stirring is the sweet spot that releases starch without bruising the grains.
  • If you skip roasting the pumpkin and just throw it in raw, it will turn to mush and make the risotto look more like baby food than an elegant dish.
03 -
  • Always taste your broth before you start, if it's too salty, your risotto will be too, and there's no fixing it once the rice has absorbed it all.
  • Don't walk away from the pot during the last 10 minutes, risotto can go from perfectly creamy to gluey in the blink of an eye.
  • Fry extra sage leaves, they're so good you'll want to snack on them while you cook, and they make a beautiful garnish for any savory dish.
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