Vegan Pumpkin Risotto With Crispy Sage

As the leaves begin to turn and the air grows crisp, there is no dish more inviting than a warm, velvety risotto. This Vegan Pumpkin Risotto with Crispy Sage is a beautiful celebration of autumnal flavors, combining the natural sweetness of oven-roasted pumpkin with the earthy, aromatic crunch of fresh sage leaves. It's a sophisticated yet comforting meal that proves plant-based cooking can be incredibly rich and satisfying.

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The secret to this risotto lies in the preparation of the pumpkin. By roasting the cubes until they are golden and tender, you unlock a depth of flavor that boiling simply can't match. When folded into the arborio rice, which has been slowly simmered in vegetable broth and a touch of white wine, the result is a harmonious dish that feels like a warm hug in a bowl.

Ingredients

• Vegetables: 1 small (about 600 g) pumpkin, peeled and diced; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced
• Grains: 300 g (1 ½ cups) arborio rice
• Liquids: 1.2 liters (5 cups) vegetable broth, kept warm; 120 ml (½ cup) dry white wine (optional)
• Oils & Fats: 3 tbsp olive oil, divided
• Herbs & Flavorings: 15–20 fresh sage leaves; ½ tsp freshly grated nutmeg; Salt and black pepper, to taste
• Garnishes: 2 tbsp nutritional yeast (optional); Zest of ½ lemon (optional)

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Instructions

Step 1

Preheat the oven to 200°C (390°F). Spread the diced pumpkin on a baking tray, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 20–25 minutes until tender and golden. Set aside.

Step 2

Heat 1 tbsp olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute more.

Step 3

Add the arborio rice to the pan and toast for 2 minutes, stirring to coat each grain.

Step 4

Pour in the white wine (if using) and cook, stirring, until almost completely absorbed.

Step 5

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

Step 6

Meanwhile, heat the remaining 1 tbsp olive oil in a small skillet over medium-high heat. Fry the sage leaves for 30–60 seconds until crisp. Transfer to a paper towel to drain.

Step 7

Once the rice is nearly done, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast (if using). Adjust seasoning with salt and pepper.

Step 8

Serve the risotto hot, topped with crispy sage leaves and lemon zest if desired.

Zusatztipps für die Zubereitung

To ensure a perfectly creamy risotto, it is crucial to keep your vegetable broth warm on a low simmer throughout the cooking process. Adding cold broth will lower the temperature of the rice and interrupt the starch release. Additionally, toasting the rice before adding liquid helps the grains maintain their structure, preventing the dish from becoming mushy.

Varianten und Anpassungen

If you cannot find a suitable pumpkin, butternut squash is an excellent alternative that offers a similar texture and sweetness. For those who prefer an even smoother, creamier risotto, try blending half of the roasted pumpkin cubes into a purée before stirring it into the rice. This creates a vibrant orange color and a luxurious mouthfeel.

Serviervorschläge

This risotto is best served immediately while hot. For a bright, citrusy finish, don't skip the lemon zest, as it perfectly balances the richness of the pumpkin. Pair this dish with a glass of crisp, vegan-friendly white wine and a side of bitter greens to create a complete and elegant dinner experience.

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This Vegan Pumpkin Risotto with Crispy Sage is more than just a recipe; it's a way to slow down and enjoy the process of mindful cooking. Whether you're hosting a dinner party or simply treating yourself to a cozy night in, this dish brings the best of the harvest season directly to your table.

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Recipe FAQ

→ Can I use butternut squash instead of pumpkin?

Yes, butternut squash works perfectly as a substitute. It has a similar sweet flavor and creamy texture when roasted. Use the same quantity and roasting method.

→ How do I make the risotto extra creamy?

Blend half of the roasted pumpkin before adding it to the risotto. This creates a velvety sauce that coats the rice. The nutritional yeast also adds creaminess and a cheesy flavor.

→ Can I make this without wine?

Absolutely. The white wine is optional. Simply skip that step and continue adding vegetable broth. The risotto will still be delicious and creamy.

→ How do I know when the risotto is done?

The rice should be al dente—tender but with a slight bite in the center. The texture should be creamy and flow slowly when spooned onto a plate, not stiff or soupy.

→ Can I prepare components ahead of time?

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

→ What makes the sage leaves crispy?

Frying fresh sage leaves in hot olive oil for 30-60 seconds removes moisture and crisps them up. Make sure the oil is hot enough and don't overcrowd the pan for best results.