Save to Pinterest The smell of roasted pumpkin and fried sage hit me before I even opened the kitchen door. My housemate was stirring something golden and glossy in a wide pan, steam curling up around her wrists. She handed me a spoon without a word, and I tasted it: sweet, earthy, impossibly creamy, no butter or cream in sight. That night, I learned risotto didnt need dairy to feel like a warm hug.
I made this for a small dinner party one chilly October evening, and I remember the quiet that fell over the table after the first few bites. Someone said it tasted like autumn in a bowl, and I tucked that compliment away like a treasure. The crispy sage leaves disappeared first, plucked right off the top before anyone even reached for seconds. By the end of the night, the pot was scraped clean, and I knew this recipe had earned its place in my rotation.
Ingredients
- Small pumpkin (about 600 g), peeled and diced: Roasting it concentrates the sweetness and gives you those caramelized edges that make the risotto sing.
- Medium yellow onion, finely chopped: The foundation of flavor here, softened slowly so it melts into the background without overpowering the pumpkin.
- 2 garlic cloves, minced: Just enough to add warmth without turning the dish sharp or pungent.
- 300 g (1 ½ cups) arborio rice: The starchy short grain that makes risotto creamy, releasing its magic slowly as you stir.
- 1.2 liters (5 cups) vegetable broth, kept warm: Warm broth is key, cold liquid will stall the cooking and leave you with uneven rice.
- 120 ml (½ cup) dry white wine (optional): Adds a bright acidity that balances the sweetness, but you can skip it if you prefer.
- 3 tbsp olive oil, divided: Used for roasting, sautéing, and frying the sage, so dont skimp on quality.
- 15 to 20 fresh sage leaves: They crisp up in seconds and add an herbal, almost nutty flavor that defines this dish.
- ½ tsp freshly grated nutmeg: A whisper of warmth that highlights the pumpkin without stealing the spotlight.
- Salt and black pepper, to taste: Season as you go, tasting often, because the broth and nutritional yeast will add their own saltiness.
- 2 tbsp nutritional yeast (optional): This gives you that savory, almost cheesy depth that makes the risotto feel indulgent.
- Zest of ½ lemon (optional): A bright finishing touch that cuts through the richness and wakes up the whole bowl.
Instructions
- Roast the Pumpkin:
- Preheat your oven to 200°C (390°F), spread the diced pumpkin on a baking tray, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 20 to 25 minutes until tender and golden at the edges. Set it aside and let those caramelized bits work their magic later.
- Soften the Aromatics:
- Heat 1 tbsp olive oil in a large, deep skillet or saucepan over medium heat, add the chopped onion, and cook for 3 to 4 minutes until translucent. Stir in the garlic and cook for 1 minute more, just until fragrant.
- Toast the Rice:
- Add the arborio rice to the pan and toast for 2 minutes, stirring to coat each grain in the oil. Youll hear a gentle hiss and see the grains turn slightly translucent around the edges.
- Deglaze with Wine:
- Pour in the white wine if using and cook, stirring, until almost completely absorbed. The rice will drink it up quickly, leaving behind a subtle fruity note.
- Build the Risotto:
- Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and letting the rice absorb the liquid before adding more. Continue this rhythm for about 18 to 20 minutes until the rice is creamy and al dente, with just a tiny bite left in the center of each grain.
- Fry the Sage:
- Meanwhile, heat the remaining 1 tbsp olive oil in a small skillet over medium high heat and fry the sage leaves for 30 to 60 seconds until crisp. Transfer them to a paper towel to drain, and try not to snack on them all before serving.
- Fold in the Pumpkin:
- Once the rice is nearly done, gently fold in the roasted pumpkin, nutmeg, and nutritional yeast if using. Adjust seasoning with salt and pepper, tasting as you go.
- Serve and Garnish:
- Spoon the risotto into warm bowls, top with crispy sage leaves and a sprinkle of lemon zest if desired. Serve immediately while its still glossy and steaming.
Save to Pinterest One evening, I served this to a friend who swore she didnt like pumpkin. She scraped her bowl clean, then asked for the recipe, and I realized the dish had won her over not with boldness but with balance. The sweetness, the creaminess, the crispy sage, it all came together in a way that felt less like a vegetables and more like comfort itself. That moment reminded me why I love cooking: sometimes the best meals are the ones that change someones mind without them even noticing.
Making It Your Own
For extra creaminess, blend half of the roasted pumpkin with a splash of broth before folding it into the risotto. This gives you pockets of texture alongside a velvety base. You can also swap the pumpkin for butternut squash or even sweet potato, both roast beautifully and bring their own gentle sweetness. If you want a bit of crunch beyond the sage, try toasting some pumpkin seeds in a dry pan and scattering them on top. Each variation keeps the heart of the dish intact while letting you play with flavor and texture.
Pairing and Serving
This risotto shines on its own, but it pairs beautifully with a simple arugula salad dressed in lemon and olive oil. The peppery greens cut through the richness and add a fresh contrast. If youre serving it for a special occasion, pour a crisp vegan white wine alongside, something with bright acidity to balance the sweetness. Leftovers reheat surprisingly well with a splash of broth stirred in over low heat, though the sage loses its crunch, so save fresh leaves for topping if you can.
Storage and Reheating
Store any leftover risotto in an airtight container in the fridge for up to 3 days. When reheating, add a few tablespoons of vegetable broth or water to loosen it up, and warm it gently over low heat, stirring often. The texture wont be quite as creamy as when it was fresh, but the flavor holds up beautifully. Avoid freezing risotto, the rice tends to break down and turn mushy when thawed.
- Reheat slowly with added liquid to bring back the creaminess.
- Store crispy sage separately so it stays crunchy.
- Make a fresh batch of sage just before serving leftovers for the best experience.
Save to Pinterest This risotto has become my answer to those nights when I want something special without the fuss. It asks for your attention but rewards you with a bowl of pure comfort, and honestly, thats a trade Im always willing to make.
Recipe FAQs
- → Can I use a different type of rice instead of arborio?
Arborio rice is essential for authentic risotto due to its high starch content, which creates the signature creamy texture. Carnaroli or Vialone Nano rice are suitable alternatives, but long-grain rice won't produce the same results.
- → How do I prevent the sage leaves from burning?
Heat the oil over medium-high heat and watch the sage carefully. The leaves should crisp in 30-60 seconds. Remove them immediately when they turn bright green and become fragrant, then drain on paper towels.
- → Can I make this risotto ahead of time?
Risotto is best served immediately for optimal creaminess. If needed, undercook slightly and store refrigerated for up to 2 days. Reheat gently with additional warm broth to restore the creamy consistency.
- → What can I substitute for white wine?
Simply omit the wine and add an extra ladleful of vegetable broth instead. You can also use a splash of white wine vinegar mixed with broth for a subtle acidity that mimics wine's flavor profile.
- → How do I know when the risotto is properly cooked?
The rice should be al dente—tender but with a slight firmness in the center. The mixture should be creamy and flow slowly when spooned onto a plate, not stiff or soupy. This typically takes 18-20 minutes of gradual broth addition.
- → Can I freeze leftover pumpkin risotto?
Freezing isn't recommended as the rice texture deteriorates significantly. The starches break down during thawing, resulting in a mushy consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days instead.