Creamy Pumpkin Risotto with Sage Recipe

Creamy Pumpkin Risotto with Sage | Plantsy Vegan Recipes

This November risotto recipe brings pumpkin into a simple, creamy rice dish with sage, garlic, and a little white wine. It is warm, filling, and easy to serve as a fall dinner with roasted vegetables, greens, or a simple salad on the side.

Yield: 4 servings | Time: About 40 minutes

Ingredients

For the Risotto

• 5 cups (1.2 L) low-sodium vegetable broth

• ½ cup (120 ml) additional vegetable broth, as needed

• 1 tbsp. (15 ml) olive oil

• 1 small yellow onion, about 5 oz. (140 g), finely chopped

• 2 garlic cloves, minced

• 1½ cups (300 g) Arborio rice

• 1½ cups (360 g) pumpkin purée

• 1 tbsp. (15 ml) fresh lemon juice

• 1-2 tbsp. additional fresh lemon juice to add at end of cooking

• 1 tsp. chopped fresh sage, or ½ tsp. dried sage

• ½ tsp. sea salt, plus more to taste

• ¼ tsp. black pepper

• 2 tbsp. (10 g) vegan parmesan-style crumbles or shreds, optional

For Serving

• Toasted pumpkin seeds

• Fresh sage leaves

• Extra black pepper

• Extra vegan parmesan-style crumbles or shreds, optional

• Lemon wedges, optional

Directions

1. Warm the vegetable broth in a medium saucepan over low heat. Keep it hot, but not boiling, while you make the risotto.

2. Warm the olive oil in a large skillet or wide saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened.

3. Add the garlic and cook for 30 seconds, just until fragrant.

4. Add the Arborio rice and stir for 1 to 2 minutes, until the grains are lightly coated and the edges begin to look translucent.

5. Pour in the additional broth, as needed, and stir until mostly absorbed.

6. Add the warm broth ½ cup (120 ml) at a time, stirring often and allowing each addition to mostly absorb before adding the next. Continue for 20 to 25 minutes, until the rice is tender and creamy.

7. Stir in the pumpkin purée, lemon juice, sage, sea salt, black pepper, and vegan parmesan-style crumbles or shreds, if using. Cook for 2 to 3 minutes more, stirring often, until the pumpkin is fully warmed through and the risotto is creamy.

8. Add an additional 1 to 2 teaspoons fresh lemon juice near the end of cooking

9. Taste and adjust the sea salt, black pepper, or lemon juice as needed.

10. Spoon the risotto into bowls.

11. Serve with toasted pumpkin seeds, fresh sage leaves, extra black pepper, extra vegan parmesan-style crumbles or shreds, and lemon wedges, if desired.

Make It Yours

For November, keep the pumpkin risotto base and adjust the flavor with other fall ingredients.

• Use roasted butternut squash or sweet potato purée in place of the pumpkin, or fold in roasted mushrooms, Brussels sprouts, kale, or spinach near the end. Rosemary or thyme can replace the sage if that is what you have.

• For more texture, finish with toasted walnuts, pecans, or crispy breadcrumbs instead of pumpkin seeds.

• If you want a slightly richer risotto, stir in a splash of canned coconut milk or unsweetened plain plant milk at the end.