Vegan Pumpkin Risotto With Crispy Sage (Printable)

Creamy plant-based risotto with roasted pumpkin, arborio rice, and crispy sage. Ready in 50 minutes.

# 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

# Directions:

01 - Preheat oven to 390°F. Spread diced pumpkin on 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 large deep skillet over medium heat. Add chopped onion and cook 3 to 4 minutes until translucent. Stir in garlic and cook 1 minute longer.
03 - Add arborio rice to pan and toast for 2 minutes, stirring constantly to coat each grain with oil.
04 - Pour in white wine if using and cook, stirring, until almost completely absorbed by the rice.
05 - Begin adding warm vegetable broth one ladleful at a time. Stir frequently, allowing rice to absorb liquid before each addition. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - While rice cooks, heat remaining 1 tablespoon olive oil in small skillet over medium-high heat. Fry sage leaves for 30 to 60 seconds until crisp. Transfer to paper towel to drain.
07 - Once rice is nearly done, gently fold in roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper.
08 - Serve risotto hot, topped with crispy sage leaves and lemon zest if desired.

# Expert Tips:

01 -
  • The pumpkin melts into the rice, creating pockets of sweetness that surprise you with every bite.
  • Crispy sage adds a crackling texture that makes each spoonful feel like autumn itself.
  • It's vegan but tastes indulgent, like you've been stirring in butter and parmesan all along.
  • The repetitive stirring becomes meditative, a rare moment of calm in a busy kitchen.
02 -
  • Never add cold broth directly to the rice or it will stop cooking evenly and turn gummy.
  • Stirring constantly isn't necessary, but stirring frequently is—it coaxes out the starch that makes risotto creamy.
  • If you blend half the roasted pumpkin before adding it, the risotto becomes even silkier and the pumpkin flavor spreads throughout.
03 -
  • Use a wide, shallow pan instead of a tall pot—it helps the liquid evaporate evenly and gives you better control over the texture.
  • If you can't find arborio rice, carnaroli or vialone nano work just as well and sometimes even better.
  • Taste the rice after 18 minutes—it should have a slight bite in the center, not mushy or chalky.
  • Save a few small cubes of roasted pumpkin to scatter on top for extra texture and visual appeal.
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