Vegan Creamy Pumpkin & Sage Risotto

🛒 Ingredients

• #Base Ingredients;
• 300 g Arborio or Carnaroli rice (risotto rice)
• 400 g pumpkin or butternut squash, peeled and cut into small cubes
• 1 medium onion, finely chopped.. 2 cloves garlic, minced
• 15 fresh sage leaves (plus extra for frying garnish)
• 750 ml – 1 litre vegetable stock (kept warm)
• 150 ml dry white wine (or extra vegetable stock for non‑alcoholic)
• 3 tbsp olive oil or vegan butter.. ½ tsp nutmeg powder
• Sea salt and freshly ground black pepper, to taste
• #Creamy & Cheesy Finish (Vegan);
• 3 tbsp nutritional yeast (for cheesy flavour).. 2 tbsp vegan butter
• 50 ml unsweetened oat cream or coconut cream (optional, for extra silkiness)
• Vegan parmesan shavings (store‑bought or homemade) for garnish

👩‍🍳 Instructions

1. 1

   Roast pumpkin: Preheat oven to 200 °C. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until soft and slightly caramelised. Mash half of the roasted pumpkin roughly, leave the rest as chunks.

2. 2

   Fry sage garnish: Heat 1 tbsp olive oil in a small pan over medium heat. Fry 6–8 sage leaves for 10–20 seconds until crisp. Drain on paper towels and set aside.

3. 3

   Sauté aromatics: In a large deep pan, heat remaining oil/vegan butter over medium‑low heat. Add onion, cook for 5 minutes until soft. Add garlic and fresh sage leaves, cook for 1 more minute until fragrant.

4. 4

   Toast rice: Add rice and stir constantly for 2 minutes until grains turn slightly translucent and coated in oil. Pour in wine, stir until fully absorbed.

5. 5

   Simmer gradually: Add hot stock one ladle at a time, stirring constantly. Wait until almost all liquid is absorbed before adding the next ladle. Continue for 18–20 minutes until rice is al dente (tender but still has a slight bite).

6. 6

   Combine & finish: Stir in mashed pumpkin, pumpkin chunks, nutmeg, nutritional yeast, and plant cream (if using). Turn off heat. Add vegan butter, stir vigorously for 1 minute to create a creamy texture. Season to taste.

7. 7

   Serve: Spoon into warm plates. Top with crispy fried sage leaves and vegan parmesan shavings. Serve immediately.