Vegan Pumpkin Risotto (With Sage!)
This Vegan Pumpkin Risotto is a creamy and luxurious dish that's surprisingly simple to make. Fresh or frozen pumpkin combined with sage gives it a distinctive fall flavor. Make vegan risotto for a special occasion or cozy up with a bowl any night of the week.
Equipment
Ingredients
- 1 Vidalia onion
- 1 tablespoon vegan butter (optional)
- 4 cloves garlic
- 2 tablespoons fresh sage chopped
- 1 teaspoon salt
- 10 oz cubed pumpkin (fresh or frozen)
- 1.5 cups arborio rice
- ½ cup dry white wine (optional)
- 3 cups vegetable broth
- ¼ cup nutritional yeast
- ¼ teaspoon nutmeg (grated with a microplane)
Instructions
- Prep all of your ingredients. Finely dice the onion, mince the garlic, chop the sage, and cube the pumpkin into ¼-inch cubes (if using fresh).
- Add the broth to the medium pot and heat over medium-low heat. Leave this on a back burner so that you can add warm broth to the risotto while it's cooking.
- Heat a large pot or high-sided skillet over medium heat. Add the butter and onion, and saute until the onion is translucent (3 to 5 minutes).
- Add the minced garlic, chopped sage, and salt. Cook another 1 to 2 minutes.
- Add the pumpkin and stir to combine. Cook for another 5 minutes.
- Add the arborio rice and stir to combine. Toast the rice for 2 minutes, and then add the white wine to deglaze.
- Begin adding the warm broth, half a cup at a time, to the risotto, stirring consistently until most of the liquid is absorbed. Then add another half cup of broth and stir. Continue until the rice is al dente (soft on the outside with a slightly chewy center.) This process should take 20 to 30 minutes.
- Remove the risotto from the heat. Add the nutritional yeast and grated nutmeg. Stir to combine, and then serve right away!
Notes
- You can use fresh or frozen pumpkin cubes.
- Risotto should be served right away.
- As the arborio rice cooks it will slowly release its starches, which combine with the broth to create a creamy sauce.
- The finished risotto should have the consistency of porridge. The rice and sauce should be distinct from one another. The rice should not be dry, sticky, or gluey.
- Nutritional info is calculated for 4 servings.
Nutrition
Calories: 393kcalCarbohydrates: 77gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 1321mgPotassium: 506mgFiber: 5gSugar: 8gVitamin A: 1479IUVitamin C: 14mgCalcium: 67mgIron: 4mg
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