A creamy, plant-based risotto with sweet roasted pumpkin, arborio rice, and aromatic crispy sage leaves. Comforting autumn fare.
# What You'll Need:
→ Vegetables
01 - 1 small pumpkin (about 1.3 lb), peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
→ Grains
04 - 1 ½ cups arborio rice
→ Liquids
05 - 5 cups vegetable broth, kept warm
06 - ½ cup dry white wine (optional)
→ Oils & Fats
07 - 3 tablespoons olive oil, divided
→ Herbs & Flavorings
08 - 15-20 fresh sage leaves
09 - ½ teaspoon freshly grated nutmeg
10 - Salt and black pepper to taste
→ Garnishes
11 - 2 tablespoons nutritional yeast (optional)
12 - Zest of ½ lemon (optional)
# How-To Steps:
01 - Preheat oven to 390°F. Spread diced pumpkin on baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast 20-25 minutes until tender and golden. Set aside.
02 - Heat 1 tablespoon olive oil in large deep skillet over medium heat. Add chopped onion, cook 3-4 minutes until translucent. Stir in garlic, cook 1 minute more.
03 - Add arborio rice to pan, toast 2 minutes while stirring to coat each grain evenly.
04 - Pour in white wine if using, cook stirring constantly until almost completely absorbed.
05 - Add warm vegetable broth one ladle at a time, stirring frequently. Allow rice to absorb liquid before adding more. Continue 18-20 minutes until rice is creamy and al dente.
06 - Heat remaining 1 tablespoon olive oil in small skillet over medium-high heat. Fry sage leaves 30-60 seconds until crisp. Transfer to paper towel to drain.
07 - Gently fold roasted pumpkin, nutmeg, and nutritional yeast if using into risotto. Adjust seasoning with salt and pepper to taste.
08 - Serve risotto hot, topped with crispy sage leaves and lemon zest if desired.
