Vegan Pumpkin Risotto Crispy Sage (Printable)

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

# What You Need:

→ Vegetables

01 - 1 small pumpkin (about 21 oz), peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced

→ Grains

04 - 1½ cups arborio rice

→ Liquids

05 - 5 cups vegetable broth, kept warm
06 - ½ cup dry white wine, optional

→ Oils and Fats

07 - 3 tablespoons olive oil, divided

→ Herbs and Seasonings

08 - 15 to 20 fresh sage leaves
09 - ½ teaspoon freshly grated nutmeg
10 - Salt and black pepper to taste

→ Garnishes

11 - 2 tablespoons nutritional yeast, optional
12 - Zest of ½ lemon, optional

# 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 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 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, stirring frequently. Allow the rice to absorb the liquid before adding more broth. Continue for 18 to 20 minutes until the rice becomes creamy and tender with a slight firmness at the center.
06 - While the 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 a paper towel to drain.
07 - Once the rice reaches the desired consistency, gently fold in roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper to taste.
08 - Divide risotto among serving bowls. Top each portion with crispy sage leaves and lemon zest if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The rice gets impossibly creamy without a drop of dairy, just patience and good stirring.
  • Roasting the pumpkin first brings out a caramelized sweetness that makes every bite feel luxurious.
  • Crispy sage adds a crackling, herbal contrast that turns a simple risotto into something special.
  • Its fancy enough for company but forgiving enough for a quiet weeknight dinner alone.
02 -
  • Keep the broth warm throughout the cooking process or the rice will cool down and cook unevenly.
  • Stir frequently but not constantly, the rice needs some time to absorb the liquid between stirs.
  • Do not skip roasting the pumpkin, raw pumpkin will add too much moisture and dilute the flavor.
  • If the risotto gets too thick, add a splash more broth at the end to loosen it up before serving.
03 -
  • Blend half the roasted pumpkin into a puree before folding it in for an even creamier texture with visible chunks throughout.
  • Use a timer to keep track of your broth additions so you do not rush the process or let the rice sit too long between stirs.
  • Taste the rice after 18 minutes, it should be tender with just a slight bite in the center, not mushy.
  • Make the crispy sage ahead of time and store it in an airtight container so it stays crunchy until serving.
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