Vegan Pumpkin Risotto With Crispy Sage (Print-Friendly)

Creamy plant-based risotto with roasted pumpkin, arborio rice, and crispy sage for an autumnal Italian meal.

# What You'll Need:

→ Vegetables

01 - 1 small pumpkin (about 21 oz), 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

# How To Make It:

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 frequently to coat each grain evenly.
04 - Pour in dry white wine if using, and cook while stirring 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 the rice is creamy and al dente.
06 - While the rice cooks, 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 the rice is nearly tender, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper to taste.
08 - Transfer the risotto to serving bowls while hot. Top with crispy sage leaves and lemon zest if desired.

# Expert Advice:

01 -
  • The roasted pumpkin adds a natural sweetness that makes the risotto feel indulgent without any cream or cheese.
  • Crispy sage leaves bring a gorgeous herbal crunch that contrasts perfectly with the creamy rice.
  • It looks and tastes impressive but uses simple pantry staples and one pot for the risotto itself.
  • The slow stirring is actually meditative, not tedious, once you get into the rhythm of it.
02 -
  • Keep the broth warm in a separate pot, because adding cold liquid will stop the cooking process and make the rice take forever to soften.
  • Don't walk away during the stirring, it only takes one distracted moment for the bottom to stick and burn.
  • If you run out of broth before the rice is tender, just use hot water, I've done it plenty of times and no one noticed.
  • Blend half the roasted pumpkin before adding it if you want an even creamier texture that coats every grain of rice.
03 -
  • Use a wooden spoon for stirring because it won't scratch your pan and it feels better in your hand during all that stirring.
  • Taste the rice as you go, the best risotto is made by someone who adjusts seasoning and texture throughout the process, not just at the end.
  • Make extra crispy sage because people will steal it off the top of the risotto before it even makes it to the table.
  • If you want a deeper umami flavor, stir in a teaspoon of white miso paste along with the nutritional yeast.
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