Name: Pumpkin and Sage Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1/3 cup (50 g) blanched almonds; 8 sage leaves; 2 teaspoons pine nuts; 2 tablespoons olive oil; 2 ice cubes; 2 tablespoons olive oil, divided; 1 lb (450 g) pumpkin, cut into 1-inch cubes; 1 medium onion, finely chopped; 1 large garlic clove, finely chopped; 4 sage leaves; 1 1/2 cup (300 g) carnaroli rice; 1/3 cup (75 ml) dry white wine; 4 cups (1 liter) vegetable stock; 1 tablespoon nutritional yeast; Salt and freshly ground black pepper to taste

Jump to Recipe

This pumpkin and sage risotto is an autumnal hug in a bowl. Creamy, comforting, and super easy to make, this risotto pairs the sweetness of roasted pumpkin with a delicately flavored sage pesto.

If you love all things pumpkin, you have to try this pumpkin and sage risotto. It's hands down one of the best risottos I've ever tried - it's like a little taste of fall in every bite.

The roasted pumpkin brings in a nice, mellow sweetness, and the sage and nuts pesto gives it an earthy kick.

Why you'll love this pumpkin and sage risotto

This vegan pumpkin sage risotto combines the natural sweetness of pumpkin with the earthy aroma of sage for a delicious treat.
Thanks to the use of carnaroli rice and the addition of nuts, the risotto achieves a rich and creamy texture without the need for dairy.
It's a perfect recipe for a cozy night in or for date night!

Ingredients and substitutions

Almonds + pine nuts - This mix of nuts add a rich flavor and creamy texture to the sage pesto. You can only use almonds if you like or a mix of almonds and walnuts.

Sage leaves - Sage offers an earthy and aromatic flavor, which complements the sweetness of the pumpkin.

Pumpkin - Roasted pumpkin adds a natural sweetness and smooth texture to the risotto. You can also use butternut squash.

Carnaroli rice - Carnaroli is a type of short-grain rice that's perfect for risotto because of its high starch content, which results in a creamy consistency. Arborio rice is a common substitute if you don't have carnaroli.

Dry white wine - White wine adds acidity and depth to the risotto, enhancing its flavors. Make sure the wine you're using is vegan.

Nutritional yeast - A sprinkle of nutritional yeast gives the risotto a cheesy, umami flavor without any dairy.

How to make pumpkin sage risotto

Place the blanched almonds, sage leaves, pine nuts, olive oil, and ice cubes in a blender or food processor. Blend until you achieve a smooth paste consistency. Set aside.

Preheat your air fryer to 375°F (190°C). Spread the pumpkin cubes in a single layer in the air fryer basket. Cook for 15-20 minutes, shaking the basket halfway through, until the pumpkin is golden and tender.

Meanwhile, heat a tablespoon of olive oil in a large pan over medium heat.

Add the finely chopped onion and garlic. Sauté until they are translucent.

Stir in the sage leaves and cook for a minute.

Add the carnaroli rice to the pan and toast it for 1-2 minutes.

Pour in the dry white wine and let it simmer until the alcohol has evaporated and the rice has absorbed most of the wine.

Begin to add the vegetable stock, a cup at a time, stirring constantly. Wait until the rice has absorbed most of the stock before adding the next cup. Continue this process until the rice is cooked al dente and has a creamy consistency.

pumpkin sage risotto making instructions

Stir in the cooked pumpkin cubes from the air fryer and the sage pesto. Stir well.

Add the nutritional yeast, salt, and freshly ground black pepper to taste.

Leftovers and storage

This pumpkin and sage risotto is best served immediately. However, if you have leftovers, you can keep them in the fridge for up to 3 days in an airtight container.
To reheat, place the risotto in a saucepan over low to medium heat. Add a splash of vegetable stock or water to prevent it from drying out, stirring occasionally until it's heated through. Alternatively, you can microwave it in short intervals, stirring in between until warm.
I don't recommend freezing this risotto as the texture will be different when thawed.

Recipe notes and tips

Garnish with freshly chopped sage or parsley for an added touch of color and flavor. A sprinkle of toasted pine nuts or almonds can also add a nice crunch.
Never rinse the rice for risotto because this will wash up all the starch, and the risotto won't be creamy.
If you don't have an air fryer for the pumpkin, roasting it in the oven until tender works just as well.
For an extra cheesy flavor, sprinkle some vegan parmesan or another favorite vegan cheese on top before serving.

If you liked this pumpkin sage risotto, you might also like some of my other easy vegan risotto recipes:

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.

Yield: 4