Savory Pumpkin Risotto
This risotto is creamy, comforting, and bursting with the warm flavors of pumpkin and sage. I love how it warms me up on chilly evenings while nourishing my body with wholesome ingredients.
There's something magical about making risotto.
It’s a process that requires your attention and love, and the result is always worth it!
I often make this savory pumpkin risotto during fall when pumpkins are at their peak.
One of my favorite tips is to mix in some fresh herbs at the end; it really elevates the flavors and makes the dish sing!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh sage in this risotto, as it enhances the pumpkin's flavor beautifully. If you can't find fresh, dried sage will work in a pinch—just use a little less since dried herbs are more potent. Nutritional yeast is my go-to for adding that cheesy flavor without any coconut cream; it’s a game changer!
Tips & Notes
- •For extra creaminess, try adding a splash of full-fat coconut milk at the end.
- •I love to pair this with a simple side salad dressed with lemon vinaigrette.
Recipe Variations
- •Sometimes I add sautéed mushrooms for an earthy twist.
- •You can switch up the herbs—thyme or rosemary would also be delicious!
Storage & Freezing
This risotto is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just add a splash of broth or water to loosen it up.
Frequently Asked Questions
Can I use other types of rice?
While Arborio is traditional for risotto, you can experiment with other short-grain rice varieties. Just keep in mind that the texture may vary.
Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, just double-check your vegetable broth to be sure!
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This risotto is creamy, comforting, and bursting with the warm flavors of pumpkin and sage. I love how it warms me up on chilly evenings while nourishing my body with wholesome ingredients.
Ingredients
Instructions
- 1
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
- 2
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s translucent.
- 3
Stir in the minced garlic and chopped sage, cooking for another minute until fragrant.
- 4
Add the Arborio rice to the skillet, stirring continuously for about 2-3 minutes. You want the rice to toast slightly.
- 5
Pour in 1 cup of the warm vegetable broth, stirring frequently. Allow the rice to absorb the broth before adding more.
- 6
Continue adding broth, one cup at a time, stirring frequently. This process should take about 18-20 minutes. The rice should be creamy and al dente when done.
- 7
Stir in the pumpkin puree, nutritional yeast, lemon juice, salt, and pepper. Mix until everything is well combined and heated through.
- 8
Adjust seasoning to your taste. If it feels too thick, you can add a little more broth.
- 9
Serve warm, garnished with extra sage or a sprinkle of nutritional yeast if desired.
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