Vegan Pumpkin Risotto Crispy Sage (Printable)

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

# 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 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 the rice to absorb the liquid before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - While risotto 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 towels to drain.
07 - Gently fold roasted pumpkin, nutmeg, and nutritional yeast into risotto. Adjust seasoning with salt and pepper.
08 - Transfer risotto to serving bowls while hot. Top with crispy sage leaves and lemon zest if desired.

# Chef’s Tips:

01 -
  • It turns a simple squash into something that feels elegant without any fuss or fancy technique.
  • The crispy sage adds a crackling texture and herbal punch that makes every spoonful feel complete.
  • You can make it entirely plant based and still get that signature risotto creaminess everyone craves.
  • Its the kind of one pot meal that keeps you warm from the inside out on a chilly evening.
02 -
  • If you add cold broth to the rice, it shocks the cooking process and makes the texture gummy instead of creamy.
  • Stirring too little leaves you with unevenly cooked rice, but stirring too much can make it gluey, so find a gentle rhythm.
  • Dont skip roasting the pumpkin, boiled or steamed squash turns the risotto watery and flat.
  • Fry the sage just before serving or it loses its crispness and becomes chewy instead of delicate.
03 -
  • Use a wide, shallow pan instead of a tall pot so the rice cooks more evenly and you can stir without splashing.
  • If the risotto finishes before youre ready to serve, turn off the heat and cover it, then stir in a little warm broth right before plating to loosen it back up.
  • Save any extra crispy sage to crumble over salads or roasted vegetables, it keeps for a day or two in a sealed container.
  • Taste the rice a few minutes before you think its done, it should be tender but still have a slight bite in the center.
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