Vegan Pumpkin Risotto With Crispy Sage (Printer View)

Creamy arborio rice with roasted pumpkin, crispy sage, and nutritional yeast for plant-based 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 - 15-20 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)

# Method Steps:

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 20-25 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 3-4 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 constantly 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, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue for 18-20 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 30-60 seconds until crisp. Transfer to paper towels to drain.
07 - Gently fold roasted pumpkin, nutmeg, and nutritional yeast into the risotto. Adjust seasoning with salt and pepper to taste.
08 - Transfer risotto to serving bowls and top with crispy sage leaves and lemon zest if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together in under an hour, no special equipment required.
  • The roasted pumpkin becomes almost butter-like without a single dairy product, which converts even the skeptics at your table.
  • Crispy sage transforms from a garnish into the moment you know you made something genuinely good.
02 -
  • Cold broth added to risotto will mess with your rice's ability to absorb properly—keep it warm in a separate pot or your whole timing gets thrown off.
  • Stop stirring the moment the rice reaches that creamy-but-not-mushy sweet spot, because risotto keeps cooking slightly even after you remove it from heat.
  • The sage fries fast and burns faster—don't leave it unattended or you'll end up with bitter-tasting burned leaves instead of crispy ones.
03 -
  • Use a ladle for measuring and pouring broth—it's faster than cups and the portions stay consistent enough that your timing stays on track.
  • If your risotto seizes up or becomes too thick, a splash of warm broth stirred in gently will save it without making you feel like you failed.
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