Creamy Arborio rice simmers low and slow in warm vegetable broth, taking on rich body as it's stirred with white wine, sweet pumpkin purée, and a cozy hit of nutmeg and cinnamon. Nutritional yeast and vegan butter fold in at the end for that classic risotto silkiness, coating each spoonful in a velvety, savory-sweet finish. Crispy fried sage leaves on top add a fragrant, earthy crunch that plays beautifully against the smooth, spiced rice underneath. Finish with a dusting of vegan parmesan for extra savory depth, and you've got a comforting, restaurant-worthy bowl that's ideal for a vegetarian dinner table. It's the kind of fall-forward dish that feels indulgent but comes together entirely from pantry staples and fresh aromatics, no meat or animal products required.
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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.
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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