Vegan Pumpkin Risotto Crispy Sage

The first time I made vegan risotto, my skeptical carnivore brother took three servings before asking what made it so incredibly rich. Now this pumpkin version has become my go-to when I need something that feels luxurious without any dairy whatsoever.

Last autumn, I served this at a dinner party where one guest was convinced vegan food could never be filling enough. By the end of the meal, everyone was fighting over the last spoonful, and that guest actually asked for the recipe.

Ingredients

• 1 small pumpkin (about 600 g), peeled and diced: Roasting the pumpkin first concentrates its natural sweetness and creates those caramelized edges that make every bite special
• 1 medium yellow onion, finely chopped: A properly softened onion forms the flavor foundation, so take your time cooking it until its completely translucent
• 2 garlic cloves, minced: Fresh garlic transforms in hot oil, releasing its aromatic oils into the base of your risotto
• 300 g (1 ½ cups) arborio rice: This short-grain rice releases starch gradually, creating that signature creamy texture without any cream
• 1.2 liters (5 cups) vegetable broth, kept warm: Cold broth shocks the rice and interrupts the cream-making process, so warm your liquid first
• 120 ml (½ cup) dry white wine: The acidity cuts through the richness and adds complexity, though you can skip it or use more broth instead
• 3 tbsp olive oil, divided: You need good olive oil here since its carrying most of the flavor in a dairy-free dish
• 15–20 fresh sage leaves: Frying sage transforms it from an earthy herb into something crispy and almost savory-sweet
• ½ tsp freshly grated nutmeg: Just a pinch warms up the whole dish and makes the pumpkin sing
• Salt and black pepper, to taste: Season at every stage, not just at the end, building layers of flavor
• 2 tbsp nutritional yeast: This is the secret weapon for vegan cheesy flavor, plus it adds B vitamins
• Zest of ½ lemon: Brightens everything at the end and cuts through the richness

Instructions

Roast the pumpkin to perfection:

Preheat your oven to 200°C (390°F), spread the diced pumpkin on a baking tray, drizzle with 1 tbsp olive oil, season generously with salt and pepper, then roast for 20–25 minutes until tender and beautifully golden at the edges.

Build your flavor base:

Heat 1 tbsp olive oil in a large deep skillet over medium heat, add the chopped onion and cook for 3–4 minutes until completely translucent, then stir in the garlic for just 1 minute until fragrant.

Toast your rice:

Add the arborio rice to the pan and toast for 2 minutes, stirring constantly to coat every grain in oil and slightly toast the edges.

Deglaze with wine:

Pour in the white wine if using and cook, stirring, until almost completely absorbed, leaving behind those concentrated wine flavors at the bottom of the pan.

Add broth gradually:

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

Make crispy sage:

While the rice cooks, heat the remaining 1 tbsp olive oil in a small skillet over medium-high heat, fry the sage leaves for 30–60 seconds until perfectly crisp, then transfer to a paper towel to drain.

Bring it all together:

Once the rice is nearly done, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast, adjusting the seasoning with salt and pepper to taste.

Finish and serve:

Serve the risotto immediately while the rice is at its creamiest, topped with those crispy sage leaves and a bright sprinkle of lemon zest if you like.

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This recipe became my autumn staple after I brought it to a potluck and watched people line up for seconds, nobody believing there was no cream involved. Something about the combination of roasted pumpkin and crispy sage feels like comfort food at its finest.

Making It Extra Creamy

I discovered by accident that blending half of the roasted pumpkin before stirring it into the risotto creates an incredibly velvety texture. The pumpkin puree disperses through the rice, making it even richer without adding any actual cream.

Wine Pairing Wisdom

A crisp vegan white wine like Pinot Grigio or Sauvignon Blanc cuts through the risottos richness beautifully. The same wine you cook with works perfectly for serving, creating a lovely harmony between glass and plate.

Pumpkin Variations

Butternut squash works just as well as pumpkin and sometimes has a more consistent texture from grocery store to grocery store. Either way, roasting the squash first is non-negotiable for that deep caramelized flavor.

• Kabocha squash makes an excellent substitute with its naturally sweet flesh
• Leftover roasted pumpkin from another dinner can save you time
• Freeze extra roasted pumpkin for quick risotto on busy weeknights

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Theres something deeply satisfying about watching a room go quiet when everyone takes their first bite of this risotto. Food this nourishing has a way of bringing people together, one creamy spoonful at a time.

Recipe FAQs

→ Can I use a different squash instead of pumpkin?

Yes, absolutely! Butternut squash is an excellent substitute for pumpkin in this dish. Its sweet and nutty flavor profile works wonderfully with the other ingredients, offering a similar texture and richness to the finished dish.

→ Is the white wine essential, or can I omit it?

The dry white wine adds a subtle acidity and depth of flavor that brightens the risotto. If you prefer not to use alcohol, you can simply omit it and continue with the vegetable broth. The overall flavor will still be delicious.

→ What's the secret to getting a truly creamy risotto?

The key to a creamy risotto lies in two main aspects: using arborio rice and adding warm broth gradually while stirring frequently. The constant stirring helps release the starch from the rice, creating a luxurious, velvety consistency. Ensure the broth is warm to maintain a consistent cooking temperature.

→ How can I ensure my sage leaves get perfectly crispy?

To achieve crispy sage, heat a small amount of olive oil over medium-high heat. Fry the fresh sage leaves for only 30-60 seconds until they become dark green and brittle. Be careful not to overcrowd the pan, and transfer them quickly to a paper towel to drain excess oil, which helps them stay crisp.

→ Can I make this dish ahead of time?

Risotto is generally best enjoyed immediately after preparation, as its creamy texture can change as it cools and sits. However, you can prepare the roasted pumpkin ahead of time. If you have leftovers, you can gently reheat them with a splash of broth, but the texture may not be as ideal.

→ How do I enhance the 'cheesy' flavor without dairy?

Nutritional yeast is your best friend for a dairy-free cheesy flavor. It has a savory, umami taste that mimics Parmesan. Stir it in at the end with the roasted pumpkin. For an extra punch, a squeeze of lemon juice also helps to brighten the flavors and enhance the perception of richness.