Vegan Pumpkin Sage Risotto
Creamy, golden, and deeply savory, this pumpkin risotto is the kind of bowl that makes autumn feel like a celebration. Arborio rice is coaxed into silky perfection the classic way — one ladleful of warm vegetable broth at a time — so the texture is luxuriously creamy without a drop of dairy in sight. Pumpkin purée gets stirred in at the end along with nutmeg, cinnamon, nutritional yeast, and vegan butter, building a rich, velvety sauce that tastes far more indulgent than the ingredient list suggests. The nutritional yeast is the real secret weapon here, delivering that savory, cheesy depth that makes traditional risotto so satisfying. A quick fry of fresh sage leaves in olive oil takes just under a minute and produces shatteringly crisp, fragrant chips that contrast beautifully with the soft, spoonable rice beneath. This recipe serves four and is the kind of showstopper that impresses guests who would never guess it skips the parmesan and butter entirely — though a sprinkle of vegan parmesan on top never hurts.
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Learn more →Ingredients
4 servings
- 5 cups vegetable broth
- 3 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 can (15 oz) pumpkin purée
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ cup nutritional yeast
- 2 tbsp vegan butter
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the crispy sage
- 16 fresh sage leaves
- 1 tbsp olive oil
For serving
- vegan parmesan, for serving (optional)
Instructions
- 1
Pour the vegetable broth into a medium saucepan and bring to a gentle simmer over medium-low heat. Keep warm on the lowest setting while you build the risotto.
- 2
Heat 2 tbsp of the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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