Vegan Pumpkin Risotto With Sage

Embrace the flavors of autumn with this creamy Vegan Pumpkin Risotto. A sophisticated yet comforting dish, it pairs the natural sweetness of oven-roasted pumpkin with the earthy aroma of fresh, crispy sage leaves. This plant-based recipe proves that you don't need dairy to achieve a luxurious, velvety texture in a traditional Italian favorite.

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Risotto is all about the technique. By slowly adding warm broth to the rice and stirring frequently, you coax out the starches that define this classic dish. It is a meditative cooking process that results in a meal that is both hearty and elegant, perfect for a cozy weeknight dinner or an autumnal gathering.

Ingredients

• 1 small (about 600 g) pumpkin, peeled and diced
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 300 g (1 ½ cups) arborio rice
• 1.2 liters (5 cups) vegetable broth, kept warm
• 120 ml (½ cup) dry white wine (optional)
• 3 tbsp olive oil, divided
• 15–20 fresh sage leaves
• ½ tsp freshly grated nutmeg
• Salt and black pepper, to taste
• 2 tbsp nutritional yeast (optional)
• Zest of ½ lemon (optional)

Instructions

Step 1: Roast the Pumpkin

Preheat the oven to 200°C (390°F). Spread the diced pumpkin on a baking tray, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 20–25 minutes until tender and golden. Set aside.

Step 2: Sauté Aromatics

Heat 1 tbsp olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute more.

Step 3: Toast the Rice

Add the arborio rice to the pan and toast for 2 minutes, stirring to coat each grain.

Step 4: Deglaze

Pour in the white wine (if using) and cook, stirring, until almost completely absorbed.

Step 5: Simmer the Risotto

Begin adding the warm vegetable broth, one ladleful at a time. Stir frequently, letting the rice absorb the liquid before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.

Step 6: Crisp the Sage

Meanwhile, heat the remaining 1 tbsp olive oil in a small skillet over medium-high heat. Fry the sage leaves for 30–60 seconds until crisp. Transfer to a paper towel to drain.

Step 7: Combine and Season

Once the rice is nearly done, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast (if using). Adjust seasoning with salt and pepper.

Step 8: Final Garnish

Serve the risotto hot, topped with crispy sage leaves and lemon zest if desired.

Zusatztipps für die Zubereitung

For an even more velvety texture, try blending half of the roasted pumpkin with a splash of broth before stirring it into the rice. This creates a thick, pumpkin-infused base that makes the risotto exceptionally creamy. Also, ensure your vegetable broth is kept at a low simmer on a separate burner; adding cold broth will slow down the cooking process and affect the texture of the rice.

Varianten und Anpassungen

If pumpkin is unavailable, butternut squash is an excellent substitute that offers a similar sweetness and texture. For those who enjoy deeper flavors, you can add sautéed mushrooms or a handful of roasted walnuts at the end for extra crunch. If you prefer a more cheesy profile, increase the amount of nutritional yeast to suit your taste.

Serviervorschläge

This dish is best served immediately while the rice is at its peak creaminess. Pair it with a glass of crisp, vegan white wine—such as a Pinot Grigio or Sauvignon Blanc—to cut through the richness of the pumpkin. A side of lightly dressed arugula salad provides a fresh contrast to the warm, savory risotto.

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Enjoy this comforting Vegan Pumpkin Risotto with Crispy Sage as a celebration of autumn produce. With its vibrant color and sophisticated flavor profile, it is a satisfying main dish that everyone at the table will appreciate.

Recipe FAQs

→ Can I make this risotto without wine?

Yes, simply skip the wine and add an extra ladleful of vegetable broth instead. The risotto will still be creamy and flavorful.

→ How do I know when the risotto is done?

The rice should be al dente with a slight bite in the center, and the mixture should be creamy but not soupy. This typically takes 18-20 minutes of adding broth gradually.

→ Can I use butternut squash instead of pumpkin?

Absolutely. Butternut squash works beautifully as a substitute and offers a similar sweet, nutty flavor profile when roasted.

→ What can I use instead of nutritional yeast?

While nutritional yeast adds a cheesy umami flavor, you can omit it or use vegan parmesan cheese as an alternative for similar results.

→ How should I store leftover risotto?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of vegetable broth to restore creaminess.

→ Why do I need to keep the broth warm?

Warm broth maintains the cooking temperature of the rice, ensuring even cooking and proper starch release for that signature creamy texture.