Vegan Pumpkin Risotto With Crispy Sage (Print Version)

Creamy plant-based risotto with roasted pumpkin, arborio rice, and crispy sage for autumn comfort.

# Components:

→ 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 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 for 18 to 20 minutes until the 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 a paper towel to drain.
07 - Once the rice is nearly done, gently fold in roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper.
08 - Serve the risotto hot, topped with crispy sage leaves and lemon zest if desired.

# Expert Advice:

01 -
  • The pumpkin caramelizes in the oven first, so it arrives sweet and jammy rather than watery and bland.
  • No cream needed—the starch from the rice does all the heavy lifting, making this naturally vegan without feeling like a compromise.
  • Those crispy sage leaves shatter between your teeth and somehow make the whole dish taste more elegant than it took to create.
02 -
  • If the risotto looks too thick at any point, add more warm broth rather than panicking—it will continue to absorb as you stir.
  • The pumpkin absolutely must be roasted first; adding raw pumpkin purée will make the whole thing gluey and you'll wish you hadn't.
  • Crispy sage loses its texture in about five minutes, so don't make it more than just before serving or you'll end up with soggy garnish.
03 -
  • Blending half the roasted pumpkin before stirring it in creates an even silkier, more luxurious texture without any dairy whatsoever.
  • Fresh sage is essential here—dried sage will turn bitter and medicinal during frying, so don't even try the substitution.
  • If you want to add more richness, swirl in a tablespoon of cashew cream right at the end, but the risotto is honestly complete without it.
Return