Vegan Pumpkin Risotto With Crispy Sage (Printable)

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

# Ingredient List:

→ 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

# Directions:

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, stirring frequently. Let the rice absorb the liquid before adding more broth. Continue this process 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 - Once rice is nearly cooked, gently fold in roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper to taste.
08 - Plate the risotto while hot and top with crispy sage leaves and lemon zest if desired.

# Expert Advice:

01 -
  • It's genuinely creamy without any animal products, and nobody will suspect the secret until you tell them.
  • The whole thing comes together in under an hour, which feels impossible for something this elegant.
  • Crispy sage leaves add a texture surprise that makes each bite feel intentional and restaurant-quality.
02 -
  • Risotto requires constant attention for about 20 minutes—this isn't a dish you can walk away from; the stirring creates the creaminess through releasing rice starch.
  • If your risotto seems too thick at the end, never panic and add cold broth; stir in a tiny amount of warm broth and it will loosen immediately.
  • Pumpkin varies in water content, so taste as you go; if it becomes soupy, cook uncovered for a minute or two to reduce liquid.
03 -
  • For extra creaminess, blend half of the roasted pumpkin before folding it into the risotto; this creates a velvety texture while keeping some visible pumpkin chunks for visual interest.
  • If nutritional yeast tastes too strong, reduce it to 1 tbsp or skip it entirely—the dish is delicious without it, and cheesy flavors aren't the point here.
  • Butternut squash works beautifully as a substitute if you can't find good pumpkin; roast it the same way and expect an even nuttier result.
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