Vegan Pumpkin Risotto with Crispy Sage
No cheese? No problem! Vegetable broth, pumpkin puree, and nutritional yeast come together to create a savory, earthy flavor, while crispy sage adds a fragrant touch. This creamy dish is ideal for cozy autumn evenings—no standing and stirring needed!
Ingredients
- 4 Tbsp. olive oil, divided
- 1 small onion, finely chopped
- Kosher salt and pepper
- 2 large cloves garlic, pressed
- 1 tsp. freshly grated nutmeg
- 2 c. arborio rice
- 1 c. dry white wine
- 4 c. low-sodium vegetable broth
- 1/4 c. sage leaves
- 1 c. pure pumpkin puree
- 2 Tbsp. nutritional yeast
Instructions
- Heat 2 tablespoons oil in large saucepan on medium. Add onion and 1/4 teaspoon salt and cook, covered, stirring occasionally, until tender and beginning to turn golden brown, 5 to 7 minutes. Stir in garlic and nutmeg and cook 1 minute.
- Add rice and cook, stirring to coat, 3 min. Add wine and simmer, stirring occasionally, until nearly evaporated, 1 to 2 minutes. Add broth, 11/2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, until liquid is nearly absorbed and rice is tender, 18 to 20 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in medium skillet on medium. When oil is hot, add sage and cook, stirring often, until crisp, 1 to 2 minutes. Transfer sage to paper towel–lined plate.
- Stir pumpkin puree and nutritional yeast into risotto to combine and warm through. Serve topped with crispy sage and cracked pepper if desired.
Nutrition
Calories: 541kcalCarbohydrates: 90gProtein: 11gFat: 15.5gSaturated Fat: 2gSodium: 978mgFiber: 8gSugar: 5g
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