Vegan Pumpkin Risotto With Crispy Sage

The first scoop of this risotto happened on a chilly October evening when I had too much pumpkin and not enough dinner ideas. I threw the cubes in the oven, started stirring rice almost mindlessly, and somewhere between the third ladle of broth and the smell of sage hitting hot oil, I realized I was onto something special. My kitchen smelled like a small trattoria tucked into the Italian countryside. That night, I ate two bowls standing at the stove, scraping the pot with a wooden spoon like no one was watching.

I made this for a small dinner party once, and my friend who swore she didnt like risotto had three helpings. She kept asking what made it so rich, convinced I was hiding dairy somewhere. When I told her it was just the starch from the rice and a little nutritional yeast, she looked at me like Id performed magic. That was the night this dish earned its place in my regular rotation.

Ingredients

• Pumpkin: Roasting it separately means you get those golden, sweet edges that stay intact in the risotto instead of turning to mush.
• Arborio rice: The high starch content is what makes risotto creamy without any cream, so dont substitute with long grain rice.
• Vegetable broth: Keeping it warm on the stove prevents the rice from seizing up when you add cold liquid.
• Dry white wine: It adds a bright acidity that cuts through the richness, but you can skip it and add a squeeze of lemon at the end instead.
• Olive oil: Use a decent one since youll taste it, especially in the crispy sage.
• Fresh sage leaves: They fry up in seconds and add an earthy, almost nutty flavor that makes the whole dish smell like autumn.
• Nutmeg: Just a little grated fresh makes the pumpkin taste more like itself, deeper and warmer.
• Nutritional yeast: This is my secret for that subtle cheesy, umami flavor without any dairy.
• Lemon zest: A tiny bit of brightness at the end wakes up all the other flavors.

Instructions

Roast the pumpkin:

Preheat your oven to 200C and spread the diced pumpkin on a baking tray, drizzle with olive oil, season with salt and pepper, then roast for 20 to 25 minutes until the edges are golden and caramelized. This step builds sweetness and texture you cant skip.

Saute the aromatics:

Heat olive oil in a large skillet over medium heat, add the chopped onion and cook until soft and translucent, about 3 to 4 minutes, then stir in the garlic for one more minute until fragrant. Dont let the garlic brown or itll turn bitter.

Toast the rice:

Add the arborio rice to the pan and stir for about 2 minutes, coating every grain in oil until the edges turn slightly translucent. This toasting step helps the rice hold its shape and absorb the broth evenly.

Deglaze with wine:

Pour in the white wine if using and stir until its almost completely absorbed, scraping up any bits stuck to the bottom. The alcohol cooks off but leaves behind a subtle brightness.

Add broth gradually:

Start adding warm vegetable broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding more. This slow process releases the starch and creates that signature creamy texture, and it takes about 18 to 20 minutes total.

Crisp the sage:

While the rice cooks, heat the remaining olive oil in a small skillet over medium high heat and fry the sage leaves for 30 to 60 seconds until crisp and fragrant. Transfer them to a paper towel immediately so they dont burn.

Fold in the pumpkin:

Once the rice is creamy and al dente, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast if using, then taste and adjust the seasoning with salt and pepper. Be gentle so the pumpkin stays in chunks.

Serve immediately:

Spoon the risotto into bowls while its hot and top with crispy sage leaves and a sprinkle of lemon zest. Risotto waits for no one, so serve it right away while its at its creamiest.

Save

There was an evening last fall when I made this after a long, frustrating day, and the simple act of stirring the pot, watching the rice slowly transform, became almost meditative. By the time I sat down with a bowl, the day felt lighter. Sometimes food isnt just about feeding yourself, its about finding a quiet rhythm in the kitchen that resets everything.

Making It Your Own

Ive swapped pumpkin for butternut squash more times than I can count, and it works beautifully with the same roasting method. You can also stir in a handful of wilted spinach or kale at the end for color and a little extra nutrition. If you want it richer, blend half the roasted pumpkin into a puree before folding it in, which makes the whole dish silkier and more golden.

Serving Suggestions

This risotto shines on its own, but Ive served it alongside a simple arugula salad dressed with lemon and olive oil for a light contrast. A crisp vegan white wine like a Pinot Grigio or Sauvignon Blanc makes it feel like a special occasion. Leftovers, if you have any, can be shaped into patties, pan fried, and turned into risotto cakes for breakfast or lunch the next day.

Storage and Reheating

Risotto is best fresh, but you can store leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of vegetable broth or water to a pan over low heat and stir gently until warmed through and creamy again. The crispy sage wont stay crisp once stored, so if youre planning leftovers, fry fresh sage when you reheat.

• Let the risotto cool completely before refrigerating to avoid condensation making it soggy.
• Reheat gently and add liquid gradually, the rice will have absorbed a lot of moisture overnight.
• Freeze individual portions in freezer safe containers for up to one month, then thaw overnight in the fridge before reheating.

Save

This dish has become my go to when I want something cozy but impressive, the kind of meal that feels like a hug in a bowl. I hope it brings you the same warmth it brings me every time I make it.

Recipe FAQs

→ Can I use a different type of rice instead of arborio?

Arborio rice is essential for authentic risotto due to its high starch content, which creates the creamy texture. Carnaroli or vialone nano rice work as substitutes, but long-grain rice won't produce the same results.

→ How do I prevent the risotto from becoming too thick or sticky?

Keep the vegetable broth warm throughout cooking and add it gradually, one ladleful at a time. Stir frequently to release the starches evenly, and maintain medium heat to prevent the rice from cooking too quickly or sticking to the pan.

→ Can I prepare components of this dish in advance?

Yes, you can roast the pumpkin up to 2 days ahead and store it refrigerated. The crispy sage can be made a few hours in advance and kept at room temperature. However, the risotto itself is best cooked fresh and served immediately.

→ What can I use instead of white wine?

Simply omit the wine and use an extra ladleful of vegetable broth instead. You can also substitute with a splash of white wine vinegar mixed with broth for a slight acidic note that mimics the wine's function.

→ How should I store and reheat leftovers?

Store cooled risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding vegetable broth or water to restore the creamy consistency, as the rice will absorb liquid while stored.

→ Why is my sage not getting crispy when frying?

Ensure the sage leaves are completely dry before frying, and use enough oil to cover them partially. The oil should be hot enough that the leaves sizzle immediately upon contact. Fry for only 30-60 seconds to prevent burning.