Vegan Pumpkin Risotto With Crispy Sage (Printable)

Creamy arborio rice with roasted pumpkin, nutritional yeast, and crispy sage for autumn comfort.

# What you 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 and Fats

07 - 3 tablespoons olive oil, divided

→ Herbs and 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

# Directions:

01 - Preheat oven to 390°F. Spread diced pumpkin on 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 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 pan and toast for 2 minutes, stirring constantly to coat each grain with oil.
04 - Pour in white wine if using and cook, stirring frequently, until almost completely absorbed.
05 - Begin adding warm vegetable broth one ladleful at a time. Stir frequently, allowing rice to absorb 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 small skillet over medium-high heat. Fry sage leaves for 30 to 60 seconds until crisp. Transfer to 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 creaminess of traditional risotto without a drop of butter or cheese.
  • Roasting the pumpkin first concentrates its sweetness and adds little caramelized edges that melt into every spoonful.
  • The crispy sage on top isn't just garnish, it's the crunchy, fragrant surprise that makes each bite feel complete.
02 -
  • Never let the rice dry out between ladle additions or it will cook unevenly and lose its creamy texture.
  • Cold broth will slow the cooking and make the rice gummy, so keep it warm the entire time.
  • Stirring frequently releases the starch that makes risotto creamy, so don't walk away for more than a minute.
03 -
  • Fry extra sage leaves and keep them in an airtight container, they stay crispy for a day and make a great last minute garnish for soups or pastas.
  • If your risotto gets too thick, stir in warm broth a few tablespoons at a time until it loosens to a slow pour off the spoon.
  • Taste the rice a minute before you think it's done, because carryover cooking will finish it perfectly while you fold in the pumpkin.
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