Vegan Pumpkin Risotto With Crispy Sage (Printable Version)

Creamy plant-based risotto with sweet roasted pumpkin, arborio rice, and aromatic crispy sage leaves.

# 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 for cheesy flavor, 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 constantly to coat each grain with oil.
04 - Pour in white wine if using and cook while stirring 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 - While rice cooks, 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.
08 - Serve risotto hot, topped with crispy sage leaves and lemon zest if desired.

# Expert Tips:

01 -
  • It delivers all the creamy comfort of traditional risotto without a drop of dairy, just patience and good olive oil.
  • The roasted pumpkin becomes sweet and slightly caramelized, adding depth you won't get from stovetop cooking alone.
  • Crispy sage leaves aren't just garnish, they're little bursts of earthy flavor that make every bite feel special.
  • It's the kind of dish that impresses dinner guests but feels forgiving enough for a quiet weeknight.
02 -
  • Keep the broth warm the entire time, cold liquid will stop the rice from releasing its starch and you'll end up with a gummy texture instead of creamy.
  • Don't walk away during the stirring, risotto needs near-constant attention or the bottom will scorch and ruin the whole pot.
  • If you blend half the roasted pumpkin before adding it, the risotto becomes even silkier and the color turns into this gorgeous sunset orange.
03 -
  • Use a wide, shallow pan instead of a tall pot, it helps the liquid evaporate evenly and gives you better control over the texture.
  • Grate the nutmeg fresh if you can, the pre-ground stuff loses its warmth and doesn't have the same aromatic punch.
  • If you want an even deeper flavor, toss the pumpkin with a pinch of smoked paprika before roasting.
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