Vegan Pumpkin Risotto Crispy Sage (Printable)

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, optional
12 - Zest of 0.5 lemon, optional

# How To Make:

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, stirring frequently, 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 reaches a creamy consistency and is al dente.
06 - Meanwhile, heat the 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 rice is nearly done, gently fold in roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper to taste.
08 - Serve the risotto hot, topped with crispy sage leaves and lemon zest if desired.

# Top Suggestions:

01 -
  • The rice becomes impossibly creamy without a drop of dairy, just patience and stirring.
  • Roasting the pumpkin first concentrates its sweetness and adds caramelized edges that melt into every bite.
  • Crispy sage leaves bring a herbaceous crunch that makes each spoonful feel restaurant fancy.
  • It looks impressive but uses mostly pantry staples and one humble vegetable.
02 -
  • Cold broth will stop the cooking process and make your risotto take forever, so keep it simmering gently in a separate pot.
  • Stirring constantly is a myth, frequent stirring is enough to release the starch without making your arm fall off.
  • If you run out of broth before the rice is done, just use hot water and nobody will know the difference.
03 -
  • Blend half the roasted pumpkin with a splash of broth before folding it in for an even creamier base with pops of whole pumpkin throughout.
  • Use a wide shallow pan instead of a tall pot so the broth evaporates faster and the rice develops better texture.
  • Taste the rice a few minutes before you think it is done, it should have a tiny firm center but not be crunchy.
  • If you want a richer flavor, stir in a tablespoon of vegan butter or a drizzle of truffle oil right before serving.
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