Savory Pumpkin Sage Risotto
This creamy risotto brings together the warm flavors of pumpkin and sage, creating a cozy dish that feels like a hug on a plate. I love how the earthy sage c...
I’ve always had a soft spot for risotto, especially when the leaves start to turn and the air gets a little crisp.
There’s something so comforting about stirring that creamy goodness, and the aroma of pumpkin and sage wafting through the kitchen makes my heart sing.
Plus, it’s a great way to use up pumpkin during the fall season.
Trust me, once you try this, you’ll want to make it again and again!
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 canned pumpkin puree for its convenience, but you could also roast fresh pumpkin and blend it for a more homemade touch. Fresh sage is ideal, but if you can't find it, dried sage works too—just use about 1 teaspoon.
Tips & Notes
- •I like to keep my vegetable broth warm on the side so it doesn't cool down the risotto while cooking.
- •Stirring is key! It helps release the starches from the rice, creating that beautiful creamy texture.
Recipe Variations
- •Try adding some sautéed mushrooms for an earthy flavor boost!
- •For some extra greens, throw in a handful of spinach or kale during the last few minutes of cooking.
Storage & Freezing
This risotto stores well in the fridge for about 3 days. Just reheat it gently on the stove with a splash of vegetable broth to loosen it up. I wouldn’t recommend freezing it, as the texture can change.
Frequently Asked Questions
Can I use different grains instead of arborio rice?
Absolutely! While arborio is traditional for risotto, you can use quinoa or farro for a different twist. Just keep in mind that cooking times and liquid ratios may vary.
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This creamy risotto brings together the warm flavors of pumpkin and sage, creating a cozy dish that feels like a hug on a plate. I love how the earthy sage c...
Ingredients
Instructions
- 1
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- 2
Stir in the minced garlic and cook for another minute, just until fragrant.
- 3
Add the arborio rice to the pot and stir it around for about 2 minutes, allowing it to toast slightly.
- 4
Pour in 1 cup of the warmed vegetable broth and stir continuously until the liquid is mostly absorbed.
- 5
Continue adding the broth, one cup at a time, stirring frequently and letting each addition absorb before adding the next. This should take about 18-20 minutes.
- 6
Once the rice is creamy and al dente, stir in the pumpkin puree, chopped sage leaves, nutritional yeast, and coconut almond milk.
- 7
Season with salt and black pepper to taste, and let it cook for another 2-3 minutes to heat through.
- 8
Serve hot, garnished with a sprinkle of pumpkin seeds for a nice crunch!
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