Save to Pinterest The smell of sage hitting hot olive oil is what pulled me into this recipe on a chilly October evening. I had a pumpkin sitting on my counter for days, bought on impulse at the farmers market, and I finally decided to stop staring at it and actually cook something. I wanted comfort without heaviness, something that felt like fall but didn't weigh me down. Risotto seemed risky without butter or cheese, but I was curious. That first bite, creamy and sweet with that crispy sage on top, made me forget dairy ever existed.
I made this for a small dinner party once, and my friend who claimed she hated vegan food went back for seconds without saying a word. Later, she texted me asking for the recipe, which felt like winning something. It is the kind of dish that quietly changes minds. The pumpkin caramelizes in the oven, the rice gets stirred into submission, and somehow it all comes together into something that feels both humble and elegant. I have served it on mismatched plates and on my good dishes, and it works either way.
Ingredients
- Pumpkin: Roasting it first concentrates the sweetness and adds little caramelized edges that make the risotto taste deeper and richer.
- Arborio rice: The high starch content is what gives risotto its signature creaminess, so do not swap it for long grain rice or you will lose that texture.
- Vegetable broth: Keeping it warm on the stove means the rice cooks evenly without shocking it with cold liquid, which can make it seize up.
- Dry white wine: It adds acidity and brightness, but if you skip it, just add a squeeze of lemon at the end to balance the sweetness.
- Olive oil: Use a decent one since it is doing a lot of work here, both in roasting and frying the sage.
- Fresh sage leaves: When fried, they turn into crispy, aromatic little chips that add texture and a woodsy flavor you cannot get any other way.
- Nutmeg: Just a hint warms up the pumpkin without making it taste like pie, I promise.
- Nutritional yeast: This is optional, but it gives a subtle cheesy, umami note that makes the dish feel indulgent.
Instructions
- Roast the pumpkin:
- Toss the diced pumpkin with olive oil, salt, and pepper, then spread it out on a baking tray so the pieces have space to caramelize instead of steam. Roast until the edges are golden and the flesh is tender enough to mash with a fork.
- Cook the aromatics:
- Heat olive oil in a large pan and add the onion, letting it soften and turn translucent before stirring in the garlic. You want the garlic fragrant but not browned, so keep the heat moderate.
- Toast the rice:
- Stir the arborio rice into the pan and let it toast for a couple of minutes, coating each grain in oil. This step helps the rice hold its shape and absorb the broth more evenly.
- Deglaze with wine:
- Pour in the white wine and stir until it is mostly absorbed, scraping up any bits stuck to the bottom of the pan. The wine adds acidity and a subtle depth that balances the sweetness of the pumpkin.
- Add broth gradually:
- Ladle in warm broth one scoop at a time, stirring often and waiting until the liquid is absorbed before adding more. This slow process releases the starch from the rice, creating that creamy, almost sauce like consistency.
- Fry the sage:
- While the rice cooks, heat a little olive oil in a small skillet and fry the sage leaves until they darken and crisp up in under a minute. Transfer them to a paper towel immediately so they stay crunchy.
- Fold in the pumpkin:
- When the rice is tender but still has a slight bite, gently stir in the roasted pumpkin, nutmeg, and nutritional yeast. Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve and garnish:
- Spoon the risotto into bowls while it is still hot and creamy, then top with the crispy sage leaves and a sprinkle of lemon zest. The zest is optional, but it adds a bright note that cuts through the richness.
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Save to Pinterest One Sunday afternoon, I made this while it was pouring rain outside, and the whole apartment smelled like roasted pumpkin and fried sage. My partner wandered into the kitchen halfway through, drawn by the smell, and we ended up eating it straight from the pan with a bottle of wine between us. It was not fancy or planned, just warm and satisfying in a way that felt exactly right. That is what this dish does, it turns a regular evening into something worth remembering.
What to Do With Leftovers
Leftover risotto firms up in the fridge, but you can bring it back to life with a splash of broth or water in a pan over low heat. I have also shaped cold risotto into patties, pan fried them in a little oil, and topped them with arugula for a completely different meal. The crispy sage does not store well, so I just fry fresh ones when I reheat, it only takes a minute and makes all the difference.
Pairing Suggestions
This risotto is rich enough to stand alone, but I like serving it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A glass of crisp vegan white wine or even a light sparkling cider works beautifully alongside. If you want to make it a bigger meal, roasted Brussels sprouts or sauteed greens with garlic fit right in without competing for attention.
Make It Your Own
I have swapped butternut squash for pumpkin when that is what I had on hand, and it works just as well with a slightly sweeter flavor. You can stir in some wilted spinach or kale at the end for extra greens, or top it with toasted pumpkin seeds instead of sage if you are feeling different. Some people like adding a swirl of coconut cream for extra richness, though I find it creamy enough without it.
- Blend half the roasted pumpkin into the broth for an even silkier texture throughout.
- Add a pinch of smoked paprika to the pumpkin before roasting for a subtle smoky note.
- If you do not have nutritional yeast, a squeeze of lemon juice at the end still brightens everything up beautifully.
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Save to Pinterest This risotto has become my go to when I want something cozy but not complicated, and it never fails to feel like a small celebration. I hope it finds a spot in your kitchen the way it has in mine.
Recipe Questions & Answers
- → Can I use butternut squash instead of pumpkin?
Yes, butternut squash works perfectly as a substitute. Use the same quantity and roasting method for similar sweetness and texture.
- → How do I make the risotto extra creamy without dairy?
Blend half of the roasted pumpkin before folding it in, and stir frequently while adding broth. Nutritional yeast also adds richness and a cheesy flavor.
- → Can I skip the white wine?
Absolutely. Simply omit it and proceed directly to adding the vegetable broth. The dish will still be flavorful and delicious.
- → How do I prevent the sage from burning?
Fry sage leaves over medium-high heat for only 30-60 seconds until crisp. Remove immediately and drain on paper towels to stop cooking.
- → Can I make this ahead of time?
Risotto is best served fresh, but you can roast the pumpkin and prepare the broth ahead. Reheat gently with extra broth to restore creaminess.
- → What type of rice must I use?
Arborio rice is essential for authentic risotto texture. Its high starch content creates the characteristic creamy consistency when stirred properly.