Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Quick Ingredients

4 cups (1 L) vegetable broth, low-sodium
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1½ cups (300 g) Arborio or Carnaroli rice
½ cup (120 ml) dry white wine (or extra broth)
1 cup (240 g) pumpkin puree (unsweetened)
1 tsp finely chopped fresh sage (or ½ tsp dried)
½ tsp ground nutmeg
¼ tsp freshly ground black pepper, plus more to taste
¾–1 tsp fine sea salt, to taste
¼ cup (60 ml) plant cream (oat, soy, or cashew), plus extra for drizzling
2 tbsp nutritional yeast (optional, for “cheesy” flavor)
1 tbsp vegan butter or extra olive oil (for finishing)
2 tbsp toasted pumpkin seeds and extra sage, for garnish

Do This

1. Warm broth in a small pot over low heat until steaming; keep it gently simmering.
2. In a wide pan, heat olive oil over medium heat for 1 minute, then sauté onion for 4–5 minutes until soft; add garlic and cook 30 seconds.
3. Stir in rice and toast 2–3 minutes until edges look slightly translucent, then pour in wine and simmer 2 minutes until mostly absorbed.
4. Add ½–¾ cup hot broth and stir often over medium-low heat; when nearly absorbed, repeat, cooking 18–20 minutes until rice is creamy and al dente.
5. Stir in pumpkin puree, sage, nutmeg, salt, and pepper; cook 2–3 minutes, adding a splash of broth if too thick.
6. Remove from heat, stir in plant cream, nutritional yeast, and vegan butter; cover 2 minutes, then serve topped with pumpkin seeds, extra cream, and sage.

Why You’ll Love This Recipe

Ultra-creamy, cozy risotto with warm pumpkin, sage, and nutmeg flavors.
Completely plant-based, yet rich and satisfying thanks to plant cream and arborio rice starch.
Simple, approachable technique with clear timing for stress-free risotto at home.
Perfect as an elegant main or a comforting side for autumn dinners and holidays.

Grocery List

Produce: Pumpkin or butternut squash, yellow onion, garlic, fresh sage (plus extra for garnish)
Dairy (plant-based): Unsweetened plant cream (oat, soy, or cashew), vegan butter (optional)
Pantry: Arborio or Carnaroli rice, vegetable broth, dry white wine, olive oil, pumpkin puree, ground nutmeg, black pepper, fine sea salt, nutritional yeast, pumpkin seeds

Full Ingredients

For the Pumpkin Risotto

4 cups (1 L) low-sodium vegetable broth
2 tbsp olive oil
1 small yellow onion, finely diced (about 120 g)
2 cloves garlic, minced
1½ cups (300 g) Arborio or Carnaroli rice
½ cup (120 ml) dry white wine (or additional vegetable broth)
1 cup (240 g) unsweetened pumpkin puree (canned or homemade)
1 tsp finely chopped fresh sage leaves (or ½ tsp dried sage)
½ tsp ground nutmeg
¼ tsp freshly ground black pepper, plus more to taste
¾–1 tsp fine sea salt, to taste (amount will vary with broth saltiness)
¼ cup (60 ml) unsweetened plant cream (oat, soy, or cashew), plus extra for serving
2 tbsp nutritional yeast (optional, for a “cheesy” note)
1 tbsp vegan butter or additional olive oil (for finishing)

Optional Roasted Pumpkin Garnish (Highly Recommended)

2 cups (about 300 g) peeled pumpkin or butternut squash, cut into ½-inch (1.25 cm) cubes
1 tbsp olive oil
¼ tsp fine sea salt
⅛ tsp freshly ground black pepper

For Serving

2–3 tbsp toasted pumpkin seeds (pepitas)
Fresh sage leaves, finely sliced
Extra plant cream, for drizzling
Extra black pepper and a tiny pinch of nutmeg, to finish

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Begin by preparing all your ingredients so the cooking process feels calm and manageable.
Finely dice the onion, mince the garlic, and finely chop the fresh sage leaves. Measure out
the rice, wine, pumpkin puree, spices, plant cream, and nutritional yeast. If you are making
the roasted pumpkin garnish, peel and cube the pumpkin or butternut squash into even ½-inch
(1.25 cm) pieces.

Place the vegetable broth in a medium saucepan near the stove, ready for Step 2. Having
everything measured and chopped before you start cooking is especially helpful with risotto,
since it cooks best when you can focus on stirring and adding broth at the right times.

Step 2: Roast the Pumpkin Garnish and Warm the Broth

Preheat your oven to 400°F (200°C). On a baking sheet, toss the pumpkin cubes with
1 tbsp olive oil, ¼ tsp salt, and ⅛ tsp pepper. Spread into a single layer and roast for
18–22 minutes, stirring once halfway, until tender and lightly caramelized at the edges.
Set aside; these will be your sweet, toasty bites on top of the risotto.

While the pumpkin roasts, pour the vegetable broth into a small saucepan. Warm over medium
heat for about 5 minutes until it is steaming and just barely simmering, then reduce to
low heat to keep it hot but not boiling. Warm broth helps the rice cook evenly and keeps the
risotto creamy.

Step 3: Sauté the Aromatics

In a wide, heavy-bottomed pan or Dutch oven, heat 2 tbsp olive oil over medium heat
for about 1 minute, until it shimmers. Add the diced onion and a pinch of salt. Cook,
stirring occasionally, for 4–5 minutes until the onion is translucent and softened but not
browned.

Add the minced garlic and cook for 30–45 seconds, stirring, just until fragrant. Avoid
browning the garlic, as it can become bitter. This aromatic base will give your risotto
a gentle savory depth that balances the sweetness of the pumpkin.

Step 4: Toast the Rice and Deglaze with Wine

Add the Arborio or Carnaroli rice to the pan with the onions and garlic. Stir constantly
for 2–3 minutes over medium heat, coating each grain in oil. The rice should become
slightly translucent at the edges while remaining opaque in the center. This toasting step
helps develop flavor and improves the final texture.

Pour in the dry white wine (or extra broth if not using wine). Stir and let it simmer
briskly for 2–3 minutes, until most of the liquid has evaporated and the pan looks
almost dry. The rice will have absorbed the aromatic wine and be ready to take on the
broth.

Step 5: Add the Broth Gradually and Stir to Creaminess

Ladle about ½–¾ cup (120–180 ml) of the hot vegetable broth into the rice. Reduce the heat
to medium-low so the mixture gently simmers, not boils. Stir frequently and scrape the
bottom of the pan to prevent sticking. When the liquid is mostly absorbed and the rice
looks thick and creamy, add another ladle of broth.

Continue this process, adding broth in small increments and stirring often, for
18–20 minutes. You may not need all the broth, or you may use nearly all of it. Taste
the rice: it should be tender but still slightly firm in the center (al dente), and the
consistency should be loose and creamy, flowing slowly when you tilt the pan.

Step 6: Stir in Pumpkin, Sage, Nutmeg, and Plant Cream

When the rice is al dente and creamy, stir in the pumpkin puree, chopped sage, nutmeg,
black pepper, and ¾ tsp salt. Cook for 2–3 minutes, stirring, so the pumpkin warms
through and fully incorporates. If the risotto becomes too thick, add a small splash of
hot broth to loosen it; it should remain soft and slightly saucy, not stiff.

Turn off the heat. Stir in the plant cream, nutritional yeast (if using), and vegan butter
or extra olive oil. Mix gently but thoroughly for about 1 minute, until everything is
silky and glossy. Taste and adjust seasoning with more salt, pepper, or nutmeg as desired.

Step 7: Rest Briefly, Garnish, and Serve

Let the risotto rest off the heat, covered, for 2 minutes. This short rest allows the
starch to settle and the texture to become even more luxurious. If it thickens more than
you like, stir in 2–3 tbsp hot broth to loosen before serving.

Spoon the risotto into warm shallow bowls. Top each serving with a handful of roasted
pumpkin cubes, a sprinkle of toasted pumpkin seeds, and a few ribbons of fresh sage.
Finish with a drizzle of plant cream and a final grind of black pepper and tiny pinch
of nutmeg. Serve immediately, while beautifully hot and creamy.

Pro Tips

Use the right rice: Arborio and Carnaroli are high-starch, short-grain rices that create the classic creamy texture; long-grain rice will not give the same result.
Keep the broth hot: Adding cold broth shocks the rice and slows cooking; a gently simmering broth keeps the cooking time and texture consistent.
Stir, but not nonstop: Regular stirring releases the rice starch for creaminess, but you do not need to stir every second. Aim for a good stir every 30–45 seconds.
Season in layers: Lightly salt the onion, then adjust again once the pumpkin, cream, and nutritional yeast are added. Different broths vary in saltiness, so always taste before adding more.
Serve immediately: Risotto is at its best right after cooking. If it sits, it thickens—simply loosen with a splash of hot broth or warm water just before serving.

Variations

Mushroom and Pumpkin Risotto: Sauté 1½ cups (150 g) sliced cremini or button mushrooms in 1 tbsp olive oil until browned, then add to the risotto during Step 6 with the pumpkin.
Garlic and Herb Explosion: Increase garlic to 4 cloves and add 1 tsp finely chopped fresh rosemary plus extra sage at the end for a more intensely herb-forward dish.
Extra-Protein Version: Stir in 1 cup (170 g) cooked chickpeas or 1 cup (140 g) cooked green lentils during Step 6 for a heartier, higher-protein meal.

Storage & Make-Ahead

Risotto is best freshly made, but leftovers can still be delicious. Cool any remaining risotto
to room temperature within 1 hour, then transfer to an airtight container and refrigerate
for up to 3 days. To reheat, add a splash of vegetable broth or water (2–4 tbsp per
serving) and warm gently on the stove over low to medium-low heat for 5–7 minutes,
stirring frequently, until hot and creamy again. You can also reheat in the microwave,
stirring and adding a bit of liquid every 30–45 seconds. The roasted pumpkin cubes and
pumpkin seeds can be stored separately; rewarm the pumpkin in a 350°F (175°C) oven for
5–8 minutes, or briefly in a skillet, to bring back their texture. This risotto is not
ideal for freezing, as the rice can become mushy once thawed.

Nutrition (per serving)

Approximate values per serving (1 of 4, including plant cream and roasted pumpkin but
excluding optional vegan butter): about 500 kcal, 76 g carbohydrates,
9 g protein, 16 g fat, 4 g fiber, and 700 mg sodium. Values will vary based
on specific brands of broth, plant cream, and added seasonings.

Creamy Pumpkin Risotto With Sage and Nutmeg