Vegan Pumpkin Risotto With Crispy Sage

My neighbor handed me a small sugar pumpkin over the fence one October morning, still damp from her garden. I had no plan for it, just a vague memory of risotto I'd eaten years ago in a cramped trattoria outside Milan. That evening, I stood at the stove with a wooden spoon, adding broth bit by bit, watching the rice swell and soften into something that tasted like both comfort and discovery. The house smelled like roasted squash and fried sage, and I realized I didn't miss the cheese at all.

I made this for a small dinner party on a rainy November night, and my friend who swore she hated vegan food went silent after the first bite. She looked up, confused, and asked where the parmesan was. When I told her there wasn't any, she laughed and scraped her bowl clean. That moment taught me more about flavor than any cookbook ever could.

Ingredients

• Small pumpkin (about 600 g), peeled and diced: Roasting it first concentrates the sugars and creates those crispy golden edges that add texture to the creamy rice.
• Medium yellow onion, finely chopped: The base of every good risotto, cooked slow until it turns sweet and almost invisible in the final dish.
• 2 garlic cloves, minced: Just enough to add warmth without overpowering the delicate pumpkin, always added after the onion so it doesn't burn.
• 300 g arborio rice: The short, starchy grains release their creaminess as you stir, making the sauce without any dairy at all.
• 1.2 liters vegetable broth, kept warm: Cold broth shocks the rice and stops the cooking, so keep it simmering on a back burner the whole time.
• 120 ml dry white wine (optional): Adds a bright acidity that cuts through the richness, though you can skip it and use extra broth if you prefer.
• 3 tbsp olive oil, divided: Used for roasting, sautéing, and frying the sage, each application adding its own layer of flavor.
• 15 to 20 fresh sage leaves: They crisp up in seconds and become fragrant, herbaceous little chips that transform the whole dish.
• ½ tsp freshly grated nutmeg: A small grating warms the pumpkin's sweetness and makes the whole pot smell like autumn.
• Salt and black pepper, to taste: Season at every stage, tasting as you go, building flavor instead of trying to fix it at the end.
• 2 tbsp nutritional yeast (optional): Adds a savory, almost cheesy depth that makes you forget you're eating a vegan dish.
• Zest of ½ lemon (optional): A final bright note that lifts everything just before serving.

Instructions

Roast the pumpkin:

Preheat your oven to 200°C (390°F) and spread the diced pumpkin on a baking tray, drizzling it with 1 tbsp olive oil and seasoning with salt and pepper. Roast for 20 to 25 minutes until the edges turn golden and the flesh is tender enough to pierce easily with a fork.

Start the base:

Heat 1 tbsp olive oil in a large, deep skillet over medium heat and add the chopped onion, cooking for 3 to 4 minutes until it softens and turns translucent. Stir in the minced garlic and cook for just 1 minute more, letting the fragrance bloom without browning.

Toast the rice:

Add the arborio rice to the pan and stir it around for about 2 minutes, coating each grain in the oil and letting it turn slightly translucent at the edges. This step helps the rice hold its shape and absorb the broth evenly.

Deglaze with wine:

Pour in the white wine if you're using it, stirring constantly until the liquid is almost completely absorbed and the pan smells bright and fruity. If you're skipping the wine, just move straight to the broth.

Add broth gradually:

Begin adding the warm vegetable broth one ladleful at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding more. Continue this patient rhythm for 18 to 20 minutes until the rice is creamy, tender, and still has a slight bite in the center.

Fry the sage:

While the rice cooks, heat the remaining 1 tbsp olive oil in a small skillet over medium-high heat and fry the sage leaves for 30 to 60 seconds until they darken, curl, and turn crisp. Transfer them immediately to a paper towel to drain and keep their crunch.

Fold in the pumpkin:

Once the rice is nearly done, gently fold in the roasted pumpkin, the grated nutmeg, and the nutritional yeast if you're using it. Taste and adjust the seasoning with salt and pepper, stirring carefully so the pumpkin stays in chunks instead of dissolving completely.

Serve and garnish:

Spoon the risotto into warm bowls and top each serving with a few crispy sage leaves and a scattering of lemon zest if you like. Serve immediately while it's still creamy and steaming.

Pin it

The first time I served this, my partner stood in the kitchen with a bowl in hand, leaning against the counter, and said it reminded him of his grandmother's cooking. He's not vegan, and his grandmother certainly wasn't, but somehow the warmth and care in the dish translated. That's when I understood that good food isn't about rules or ingredients, it's about the feeling you put into the pot.

Choosing Your Pumpkin

Small sugar pumpkins or Japanese kabocha squash work beautifully here, with dense, sweet flesh that holds its shape when roasted. Avoid large carving pumpkins, which tend to be watery and bland, turning mushy in the risotto instead of adding texture. If you can't find pumpkin, butternut squash is a reliable substitute, roasting up just as sweet and golden. I once used a mix of both and loved the way their flavors layered together. Peel and dice whatever you choose into even pieces so they roast at the same rate.

Mastering the Stir

Risotto has a reputation for being fussy, but really it just asks for your presence and a steady hand. Stirring frequently, not constantly, keeps the rice moving and releases the starch that makes the dish creamy. I usually stir every minute or so, giving myself time to sip wine or chop herbs between additions of broth. The rhythm becomes second nature, and you'll start to recognize the sound of the rice when it's ready for more liquid. Trust your senses more than the clock.

Storing and Reheating

Risotto is always best fresh, but leftovers can be gently reheated with a splash of broth or water to loosen the rice. I've turned leftover risotto into crispy cakes by pressing it into patties and pan-frying them in olive oil until golden. You can store it in an airtight container in the fridge for up to 3 days, though the texture will thicken as it cools. Reheat slowly over low heat, stirring often, and add liquid bit by bit until it softens again.

• Add a drizzle of olive oil when reheating to bring back some of the silky richness.
• Freeze individual portions in sealed containers for up to 2 months if you want to save some for later.
• Don't microwave it on high, or the rice will turn rubbery and dry out in patches.

Pin it

This dish has become my go-to when I want to slow down and cook something that feels like an act of care. Every time I make it, I'm reminded that the best meals aren't always the fastest ones.

Recipe FAQs

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash works perfectly as a substitute. Use the same quantity and roasting method for similar results.

→ How do I make the risotto extra creamy?

Blend half of the roasted pumpkin before folding it into the risotto. This creates a silky, velvety texture throughout the dish.

→ Is the white wine necessary?

White wine is optional but adds acidity and depth. You can skip it or substitute with extra vegetable broth and a splash of lemon juice.

→ How do I prevent the sage from burning?

Fry sage leaves over medium-high heat for only 30-60 seconds. They crisp quickly, so watch closely and transfer to paper towels immediately.

→ Can I make this risotto ahead of time?

Risotto is best served fresh for optimal creaminess. If needed, reheat gently with additional broth, stirring constantly to restore the creamy texture.

→ What can I serve with pumpkin risotto?

Pair with a simple arugula salad, roasted vegetables, or crusty bread. A crisp vegan white wine complements the dish beautifully.