A comforting, plant-based risotto featuring sweet roasted pumpkin, creamy arborio rice, and aromatic crispy sage leaves.
# What You Need:
→ Vegetables
01 - 1 small pumpkin (about 1.3 pounds), peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
→ Grains
04 - 1 ½ cups arborio rice
→ Liquids
05 - 5 cups vegetable broth, kept warm
06 - ½ cup dry white wine (optional)
→ Oils & Fats
07 - 3 tablespoons olive oil, divided
→ Herbs & Flavorings
08 - 15–20 fresh sage leaves
09 - ½ teaspoon freshly grated nutmeg
10 - Salt and black pepper, to taste
→ Garnishes
11 - 2 tablespoons nutritional yeast (for cheesy flavor, optional)
12 - Zest of ½ lemon (optional)
# Directions:
01 - Preheat the oven to 390°F. Spread the diced pumpkin on a baking tray, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 20–25 minutes until tender and golden. Set aside.
02 - Heat 1 tablespoon olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute more.
03 - Add the arborio rice to the pan and toast for 2 minutes, stirring to coat each grain.
04 - Pour in the white wine (if using) and cook, stirring, until almost completely absorbed.
05 - Begin adding the warm vegetable broth, one ladleful at a time. Stir frequently, letting the rice absorb the liquid before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.
06 - Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet over medium-high heat. Fry the sage leaves for 30–60 seconds until crisp. Transfer to a paper towel to drain.
07 - Once the rice is nearly done, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast (if using). Adjust seasoning with salt and pepper.
08 - Serve the risotto hot, topped with crispy sage leaves and lemon zest if desired.
