Vegan Pumpkin and Sage Risotto
Vegan Pumpkin and Sage Risotto is a creamy and comforting dish that combines the sweetness of pumpkin with aromatic sage, perfect for cozy nights.
Equipment
- 1 Large saucepan
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 tablespoon olive oil - for sautéing
- 1 small onion - finely chopped (for base flavor)
- 2 cloves garlic - minced (for depth of flavor)
- 1 cup arborio rice - for creamy texture
- 4 cups vegetable broth - for cooking rice
- 1 cup pumpkin puree - for sweetness and creaminess
- 1 teaspoon fresh sage - chopped (for aromatic flavor)
- Salt to taste - for seasoning
- Black pepper to taste - for seasoning
- 2 tablespoons nutritional yeast - optional, for cheesy flavor
Instructions
- In a large saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the arborio rice to the saucepan and stir to coat the grains with oil.
- Begin adding vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- When the rice is al dente (about 18-20 minutes), stir in the pumpkin puree and chopped sage.
- Season with salt and black pepper. If using, stir in the nutritional yeast.
- Serve hot, garnished with additional sage if desired.
Notes
For best flavor, use fresh sage leaves. You can substitute arborio rice with another type of short-grain rice if needed. Add nutritional yeast for a cheesy flavor without dairy.
For a creamier texture, stir in a splash of coconut cream at the end of cooking.