A Perfect Fall Dish: Creamy Pumpkin & Sage Risotto

As the leaves change and the air turns crisp, there's no better way to celebrate the season than with a comforting bowl of creamy pumpkin and sage risotto. This delightful dish combines the rich flavors of pumpkin with the aromatic notes of sage, creating a perfect fall meal that's sure to impress your family and friends. Whether you're hosting a cozy dinner or simply indulging in some self-care, this risotto is a delicious way to embrace autumn.

A beautifully presented dish of creamy pumpkin and sage risotto is artfully scooped into a small, hollowed-out pumpkin, its vibrant orange flesh contrasting with the rich, creamy texture of the risotto. The dish is generously topped with fresh sage leaves, their deep green color adding a touch of elegance. The surrounding area is adorned with scattered sage leaves, creating a rustic fall aesthetic. The warm, inviting hues of the pumpkin and the creamy risotto evoke the essence of autumn, making it a perfect centerpiece for any seasonal gathering.

How to Make Pumpkin & Sage Risotto

Prep Time: 15 MINS

Cook Time: 25-30 MINS

Assembly: 10 MINS

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Total Time: 55 MINUTES

Tools: Baking Sheet, Large 5-gt soup dish, cutting board, knife

Vegan Pumpkin & Sage Risotto

Ingredients:

• For the Risotto:

  • 1 cup Arborio rice

  • 4 cups vegetable broth (keep warm)

  • 1 cup pumpkin puree (fresh or canned)

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon olive oil

  • 2 tablespoons fresh sage, chopped

  • Salt and pepper to taste

  • 1/4 cup nutritional yeast (for creaminess and flavor)

  • 1 tablespoon coconut aminos

  • Fresh squeezed lemon (add to taste)

  • Fresh sage leaves for garnish

    
    

• For the Roasted Pumpkin:

  • 2 cups pumpkin, diced (or use pre-cut pumpkin)

  • 1 tablespoon olive oil

  • Salt and pepper to taste

    
    

Instructions:

1. Roast the Pumpkin:

   • Preheat the oven to 400°F (200°C).

   • Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

   • Roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.

2. Prepare the Risotto:

   • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

   • Stir in the minced garlic and dried sage, cooking for an additional minute until fragrant.

   • Add the Arborio rice to the pot and toast for 1-2 minutes, stirring frequently, until the rice is lightly translucent.

3. Add Liquid:

   • Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next. This process will take about 18-20 minutes.

   • If you are making your roasted pumpkin puree, pop some of the pumpkin and broth into a blender and blend until creamy. Use this pumpkin broth for the rest of this step.

4. Incorporate Pumpkin:

   • Once the rice is creamy and al dente, stir in the roasted pumpkin, coconut aminos, and nutritional yeast. Mix well until creamy.

   • Season with salt and pepper to taste.

5. Serve:

   • Spoon the risotto into bowls and garnish with fresh sage leaves. Enjoy the warm, comforting flavors of fall!

Tips

• For added creaminess, you can blend a portion of the risotto before serving.

• Feel free to experiment with other herbs, like thyme or rosemary, for a different flavor profile.

Notes for Vegan Pumpkin & Sage Risotto

1. Choosing Pumpkin: If using fresh pumpkin, select a sugar or pie pumpkin for the best flavor. Canned pumpkin puree is a convenient alternative and works well too.

2. Broth Temperature: Keep your vegetable broth warm on the stove while cooking the risotto. This helps maintain the cooking temperature and ensures a creamy texture.

3. Creaminess: For an even creamier risotto, consider blending a portion of the cooked risotto before mixing in the pumpkin. This adds a luscious texture.

4. Serving Suggestions: This risotto pairs beautifully with a crisp green salad or sautéed greens for a complete meal. A sprinkle of vegan parmesan or a drizzle of balsamic reduction can elevate the flavors even more.

5. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to restore creaminess.

6. Herb Variations: Feel free to experiment with other herbs like thyme or rosemary to customize the flavor profile to your liking.

7. Allergies: Ensure that all ingredients, especially the broth and nutritional yeast, are free from allergens if serving guests with dietary restrictions.

   
   

Enjoy your culinary adventure with this delightful fall dish!

For me, this dish holds a special place in my heart. It reminds me of family gatherings where laughter and warmth filled the air, and everyone gathered around the table to enjoy homemade meals. I’d love to hear your thoughts! Have you tried making pumpkin risotto or another fall-inspired dish? Share your experiences, tips, and any variations you love in the comments below. Let’s inspire each other this season!

All my light. All my love.

Namaste,

Jordan