Vegan Pumpkin Risotto With Crispy Sage

The smell of roasted pumpkin drifting from the oven always reminds me why fall is my favorite season to cook. I stumbled onto this risotto one chilly October evening when I had a wedge of pumpkin sitting on the counter and no plan for dinner. The creamy arborio rice soaked up every bit of that sweet, caramelized pumpkin flavor, and those crispy sage leaves on top? They turned a simple weeknight meal into something I actually wanted to photograph. Now it's the dish I make when I want to feel cozy without spending hours in the kitchen.

I made this for a small dinner party last year, and my friend who swore she didn't like risotto went back for seconds. She kept asking what I put in it to make it so creamy, convinced there was hidden butter or cream somewhere. When I told her it was just the starch from the rice and a little nutritional yeast, she didn't believe me until I showed her the empty containers. That night, this dish became my proof that vegan food doesn't mean sacrificing richness or comfort.

Ingredients

• Pumpkin: Roasting it first concentrates the sweetness and adds caramelized edges that make every bite more interesting than boiled pumpkin ever could.
• Arborio rice: The high starch content is what creates that signature creamy texture, so don't substitute with long grain rice or you'll lose the magic.
• Vegetable broth: Keeping it warm on the stove means the rice cooks evenly without shocking it with cold liquid, which can make the grains tough.
• Dry white wine: It adds a subtle acidity that balances the sweetness of the pumpkin, but you can skip it and just use more broth if you prefer.
• Olive oil: Use a good quality one since it's divided between roasting, sauteing, and frying the sage, and you'll taste it in every layer.
• Fresh sage leaves: They turn into crispy, fragrant chips in under a minute and add an earthy note that screams autumn.
• Nutmeg: Just half a teaspoon warms up the whole dish without overpowering it, like a whisper of spice in the background.
• Nutritional yeast: This is my secret for a cheesy, umami flavor that makes people question whether it's really vegan.

Instructions

Roast the pumpkin:

Spread those orange cubes on a baking tray, drizzle with olive oil, season well, and let the oven work its magic at 200°C for 20 to 25 minutes. You want them tender enough to mash with a fork and golden at the edges where the sugars have caramelized.

Start the risotto base:

Heat olive oil in a large pan over medium heat, add the onion, and let it soften until it's translucent and smells sweet, about 3 to 4 minutes. Toss in the garlic and stir for another minute until fragrant but not browned.

Toast the rice:

Add the arborio rice and stir it around for 2 minutes so each grain gets coated in oil and starts to smell nutty. This step helps the rice hold its shape and absorb the liquid more evenly.

Deglaze with wine:

Pour in the white wine if you're using it and stir until it's almost completely absorbed, scraping up any flavorful bits stuck to the bottom of the pan.

Add broth gradually:

Ladle in the warm broth one scoop at a time, stirring frequently and waiting until each addition is absorbed before adding more. This slow process releases the starch and creates that creamy texture, and it takes about 18 to 20 minutes total.

Fry the sage:

While the rice is doing its thing, heat the remaining olive oil in a small skillet over medium high heat and fry the sage leaves for 30 to 60 seconds until they're crisp and fragrant. Move them to a paper towel quickly so they don't burn.

Fold in the pumpkin:

Once the rice is creamy and just al dente, gently stir in the roasted pumpkin, nutmeg, and nutritional yeast. Taste and adjust the salt and pepper, being generous because the pumpkin can dull the seasoning.

Serve and garnish:

Spoon the risotto into warm bowls, top each serving with crispy sage leaves, and finish with a sprinkle of lemon zest if you want a bright pop of citrus.

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There was a rainy Sunday afternoon when I made this while my partner read on the couch, and the sound of the rain mixed with the rhythmic stirring felt like the most peaceful thing in the world. We ate it straight from the pot with a bottle of wine between us, and it became one of those unplanned moments that you end up remembering more than the fancy dinners. Sometimes the best meals are the ones you make when you're not trying too hard.

Choosing Your Pumpkin

I used to grab any pumpkin at the market until I learned that smaller, denser varieties like sugar pumpkins or Japanese kabocha have way more flavor than the big carving ones. The flesh should be deep orange and feel heavy for its size, which means it's not watery inside. If you can't find good pumpkin, butternut squash is honestly just as delicious and sometimes easier to peel. I've also used pre-cut pumpkin from the store when I'm short on time, and it works perfectly fine as long as you roast it well.

Getting the Texture Right

The key to creamy risotto without dairy is patience and constant stirring, which I know sounds annoying but it's actually kind of soothing once you get into it. If your risotto looks too thick, add a splash more broth at the end to loosen it up, because it will keep thickening as it sits. I learned the hard way that you want it to flow slowly across the plate, not sit in a stiff mound. Some people like their risotto more al dente, others prefer it softer, so start tasting around the 18 minute mark and stop when it feels right to you.

Serving and Pairing Ideas

This risotto is rich enough to stand alone as a main course, but I love serving it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crisp vegan white wine like Pinot Grigio or Sauvignon Blanc is perfect alongside, though I've also enjoyed it with a light sparkling wine. Leftovers can be shaped into patties and pan fried the next day for crispy risotto cakes, which might be even better than the original. If you're feeding a crowd, double the recipe but use a wider pan so the liquid evaporates properly and the rice doesn't turn to mush.

• Top with toasted pumpkin seeds for extra crunch and a boost of protein.
• Drizzle with a tiny bit of truffle oil right before serving if you want to make it feel fancy.
• Serve it family style in a big shallow bowl with the crispy sage scattered over the top like edible confetti.

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This dish has become my go to when I want to slow down and actually enjoy the process of cooking, not just rush to the finish line. I hope it brings you the same kind of cozy, satisfying comfort it's brought to my kitchen on countless autumn evenings.

Recipe Questions & Answers

→ Can I use a different type of squash instead of pumpkin?

Yes, butternut squash works wonderfully as a substitute for pumpkin. It has a similar sweetness and texture when roasted. You can also try kabocha squash or acorn squash for different flavor profiles.

→ How do I know when the risotto is done?

The risotto is ready when the rice grains are tender yet still have a slight bite in the center (al dente), and the overall consistency is creamy but not soupy. This typically takes 18-20 minutes of gradually adding broth.

→ Can I make this dish ahead of time?

Risotto is best served immediately for optimal creaminess. However, you can roast the pumpkin and prep the sage in advance. If reheating, add a splash of vegetable broth and stir gently over low heat to restore the creamy texture.

→ What can I use instead of nutritional yeast?

While nutritional yeast adds a savory, cheese-like flavor, you can omit it entirely or substitute with a small amount of miso paste for umami depth. Vegan parmesan is another excellent alternative if available.

→ Why does the broth need to be kept warm?

Adding warm broth maintains the cooking temperature of the rice, ensuring even cooking and proper starch release. Cold broth would lower the pan temperature, resulting in uneven texture and longer cooking time.

→ How can I make the risotto even creamier?

Blend half of the roasted pumpkin before folding it into the risotto for a silkier consistency. You can also stir in a tablespoon of vegan butter or cashew cream at the end for extra richness.