Pin it The smell of pumpkin roasting with olive oil is what pulled me into autumn cooking years ago. I was skeptical about vegan risotto at first, convinced it would taste flat without butter or parmesan. Then a friend showed me how nutritional yeast and properly toasted rice could create that same creamy, umami-rich comfort. Now this dish is what I crave when the air turns crisp and the farmers market is full of gourds.
I made this for a small dinner party on a rainy October night, and the kitchen filled with the scent of nutmeg and fried sage. My guests were quiet for the first few bites, then someone said it tasted like a hug in a bowl. That became the highest compliment I could hope for. I learned that night that vegan food doesnt need to announce itself, it just needs to be delicious.
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Ingredients
- Small pumpkin (600 g), peeled and diced: Roasting it first concentrates the sweetness and adds caramelized edges that melt into the risotto.
- Yellow onion, finely chopped: The base of flavor, cook it slowly until translucent so it melts into the background without any sharpness.
- Garlic cloves, minced: Just enough to add warmth without overpowering the delicate pumpkin.
- Arborio rice (300 g): The short grains release starch as you stir, creating that signature creamy texture without any cream.
- Vegetable broth (1.2 liters), kept warm: Warm broth is essential, cold liquid will shock the rice and slow the cooking process.
- Dry white wine (120 ml, optional): It adds brightness and helps deglaze the pan, but you can skip it and use extra broth.
- Olive oil (3 tbsp), divided: Used for roasting, sauteing, and frying the sage, it ties all the flavors together.
- Fresh sage leaves (15 to 20): Frying them until crisp releases their earthy aroma and creates a garnish with serious impact.
- Freshly grated nutmeg (½ tsp): A little goes a long way, it adds warmth and complexity that feels like autumn.
- Salt and black pepper, to taste: Season in layers, tasting as you go, because the broth and nutritional yeast also add saltiness.
- Nutritional yeast (2 tbsp, optional): This is the secret to a cheesy, umami flavor that makes you forget theres no parmesan.
- Lemon zest (½ lemon, optional): A bright finishing touch that cuts through the richness and wakes up the whole dish.
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Instructions
- Roast the Pumpkin:
- Preheat your oven to 200°C (390°F) and spread the diced pumpkin on a baking tray, drizzling it with 1 tbsp olive oil and seasoning with salt and pepper. Roast for 20 to 25 minutes until the edges are golden and the flesh is tender, then set it aside while you start the risotto.
- Build the Flavor Base:
- Heat 1 tbsp olive oil in a large, deep skillet or saucepan over medium heat, then add the chopped onion and cook for 3 to 4 minutes until it turns translucent and soft. Stir in the minced garlic and cook for just 1 minute more, letting the fragrance bloom without browning.
- Toast the Rice:
- Add the arborio rice to the pan and stir constantly for about 2 minutes, coating each grain with oil and toasting it until the edges turn slightly translucent. This step is crucial for developing the nutty depth that makes risotto special.
- Deglaze with Wine:
- Pour in the white wine if youre using it, stirring as it sizzles and bubbles, then cook until the liquid is almost completely absorbed. The wine adds acidity and brightness that balances the sweetness of the pumpkin.
- Add Broth Gradually:
- Begin adding the warm vegetable broth one ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process for about 18 to 20 minutes, until the rice is creamy and al dente with a slight bite in the center.
- Fry the Sage:
- While the risotto cooks, heat the remaining 1 tbsp olive oil in a small skillet over medium high heat and fry the sage leaves for 30 to 60 seconds until they turn crisp and fragrant. Transfer them to a paper towel to drain and cool.
- Fold in the Pumpkin:
- Once the rice is nearly done, gently fold in the roasted pumpkin, freshly grated nutmeg, and nutritional yeast if youre using it. Stir carefully so the pumpkin stays in tender chunks rather than turning into mush, then adjust the seasoning with salt and pepper.
- Serve and Garnish:
- Spoon the risotto into shallow bowls while its still hot and creamy, then top each serving with crispy sage leaves and a sprinkle of lemon zest if you like. The contrast between the creamy rice and crunchy sage is everything.
Pin it The first time I served this to my non-vegan family, no one asked where the cheese was. They were too busy scraping their bowls clean and asking for seconds. I realized then that the best vegan dishes arent trying to mimic anything, theyre just good food that happens to be plant based. This risotto stands on its own.
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Making It Even Creamier
If you want an extra silky texture, try blending half of the roasted pumpkin with a splash of broth before folding it into the risotto. This creates a creamy base while still leaving some chunks for texture. I do this when Im trying to impress guests or just want to feel fancy on a weeknight. The blended pumpkin also helps the sauce cling to every grain of rice, making each bite more luxurious.
Swaps and Substitutions
Butternut squash works beautifully in place of pumpkin, it has a similar sweetness and roasts just as well. I have also used kabocha squash when I found it at the market, and it added a slightly denser, nuttier flavor. If you dont have white wine, just use an extra ladleful of broth and add a squeeze of lemon juice at the end for brightness. The nutritional yeast is optional but highly recommended, it gives that savory depth that makes people wonder whats in there.
Storing and Reheating
Risotto is best fresh, but leftovers can be gently reheated with a splash of broth or water to loosen the texture. I usually add the liquid in a pan over low heat, stirring until it comes back to life. You can also turn leftover risotto into crispy pan fried cakes by shaping it into patties and frying them in a little olive oil until golden on both sides.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat gently on the stovetop with added liquid, never in the microwave if you want to preserve the creamy texture.
- Crispy sage leaves lose their crunch when stored, so fry them fresh each time you serve.
Pin it This risotto has become my go to for cozy autumn dinners, proof that comfort food doesnt need dairy to feel indulgent. I hope it fills your kitchen with the same warmth and your table with happy, quiet eaters.
Common Questions
- → Can I make this risotto without wine?
Yes, simply omit the white wine and proceed directly to adding the vegetable broth. The risotto will still be creamy and flavorful.
- → How do I keep the risotto creamy?
Add warm broth gradually, one ladleful at a time, and stir frequently. This releases the starch from the arborio rice, creating natural creaminess.
- → Can I substitute butternut squash for pumpkin?
Absolutely! Butternut squash works beautifully and offers similar sweetness and texture. Roast it the same way as the pumpkin.
- → What can I use instead of nutritional yeast?
While nutritional yeast adds a cheesy flavor, you can use vegan parmesan or simply omit it. The dish will still be delicious and creamy.
- → How do I prevent the sage from burning?
Fry sage leaves in medium-high heat for only 30-60 seconds. They crisp quickly, so watch carefully and transfer to paper towels immediately.
- → Can I make this risotto ahead of time?
Risotto is best served immediately, but you can prepare the roasted pumpkin in advance. Reheat gently with additional broth to restore creaminess.
