Vegan Pumpkin Risotto With Crispy Sage (Print version)

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

# 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, 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 constantly, 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 a 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 Advice:

01 -
  • The pumpkin roasts until caramelized at the edges, adding a natural sweetness that needs no cream or butter to feel indulgent.
  • Stirring the risotto becomes a quiet, meditative rhythm that clears your mind while filling your kitchen with warmth.
  • Crispy sage leaves shatter on your tongue with an earthy, almost smoky punch that makes every bite feel elevated.
  • It looks impressive on the plate but forgives small mistakes, making it perfect for both weeknight dinners and guests you want to impress.
02 -
  • Keep the broth warm on a separate burner the entire time, because adding cold liquid will stop the rice from cooking evenly and ruin the creamy texture.
  • Don't walk away during the final 10 minutes of stirring, or the bottom will stick and burn, leaving a bitter taste that no amount of pumpkin can hide.
  • Blend half the roasted pumpkin before adding it if you want an even creamier texture with no visible chunks.
  • Nutritional yeast is optional, but it adds a savory umami note that makes the dish taste richer and more complex without any dairy.
03 -
  • Grate the nutmeg fresh right into the pan for a warmer, more aromatic flavor than pre-ground ever delivers.
  • If the risotto thickens too much before the rice is tender, just keep adding broth, it will get there.
  • Use a wide, shallow pan instead of a tall pot so the rice cooks more evenly and you can stir without splashing.
  • Taste the rice often in the final minutes, you're looking for creamy outside and a slight firmness in the center, not mushiness.
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