Description
A creamy, vegan pumpkin sage risotto recipe perfect for a comforting autumn meal. This dish combines the sweetness of roasted pumpkin with the earthy flavor of sage for an elegant yet simple meal.
Ingredients
Scale
- 1 cup Carnaroli rice (or Arborio)
- 1/2 cup cubed pumpkin (or butternut squash)
- 1/4 cup blanched almonds
- 2 tablespoons pine nuts
- 1/4 cup fresh sage leaves, plus more for garnish
- 2 tablespoons olive oil, plus more for sautéing
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable stock, warm
- 2 tablespoons nutritional yeast (or vegan parmesan)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Toasted nuts for topping
Instructions
- Make the sage pesto: Blend blanched almonds, sage leaves, pine nuts, 2 tablespoons olive oil, and a couple of ice cubes until smooth. Set aside.
- Roast the pumpkin: Preheat oven to 190 °C (375 °F). Toss pumpkin cubes with a little olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
- Start the risotto: Heat olive oil in a large pan over medium heat. Sauté chopped onion until translucent. Add minced garlic and cook for 1 minute. Add additional sage leaves and cook briefly.
- Toast the rice: Add Carnaroli rice to the pan and toast for 1-2 minutes until edges are translucent.
- Deglaze: Pour in white wine and let it simmer until mostly absorbed.
- Add stock: Add warm vegetable stock one cup at a time, stirring constantly. Wait for each addition to be absorbed before adding the next. Continue until rice is al dente and creamy.
- Combine: Gently stir in the roasted pumpkin and sage pesto. Mix well to heat through and balance flavors.
- Finish: Stir in nutritional yeast, salt, and pepper to taste. Garnish with toasted nuts and fresh sage if desired.
Notes
- Do not rinse the rice; the starch is essential for creaminess.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of vegetable stock.
- Freezing is not recommended as it can alter the texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Risotto
- Method: Pan-cooked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: N/A
- Sodium: N/A
- Fat: 20-25 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35-40 g
- Fiber: N/A
- Protein: 8-10 g
- Cholesterol: 0 mg