Savory Pumpkin and Sage Risotto (vegan)
Printed from Inclusive Kitchen — Savory Pumpkin and Sage Risotto
Savory Pumpkin and Sage Risotto is a delightful twist on the classic Italian dish, bringing together the rich flavors of pumpkin and the aromatic essence of sage. This vegan version is not only creamy and satisfying but also celebrates the bounty of fall produce. The risotto is made with Arborio rice, which is known for its ability to absorb flavors and create that signature creamy texture without the need for dairy.
Historically, risotto hails from Northern Italy, where rice is a staple crop. The dish has evolved over centuries, with countless variations emerging, but the essence remains the same: a slow-cooked, creamy rice dish that warms the soul. In this vegan adaptation, we use vegetable broth and coconut milk to achieve that luscious creaminess, while fresh sage adds a fragrant touch that pairs beautifully with the sweetness of pumpkin.
As you prepare this dish, you’ll find that the process of stirring the risotto is almost meditative. It’s a chance to slow down and enjoy the cooking experience, much like a good book that you can’t put down. And if you’re wondering how to make it even more comforting, consider serving it with a sprinkle of toasted pumpkin seeds or a drizzle of balsamic reduction. Just remember, if you find yourself talking to your risotto, it’s probably time to get a new hobby!
This Savory Pumpkin and Sage Risotto is perfect for a cozy dinner or a festive gathering. It’s not just a dish; it’s an experience that brings warmth and joy to the table. So grab your wooden spoon and let’s get cooking!
Ingredients
- 1.5 cups Arborio rice
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 0.25 teaspoon nutmeg, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup toasted pumpkin seeds
Instructions
- In a medium saucepan, heat 4 cups of vegetable broth over low heat. Keeping the broth warm is essential for cooking the risotto evenly.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium finely chopped onion and sauté for about 5 minutes, until translucent and fragrant.
- Stir in 3 minced garlic cloves and cook for an additional minute, until the garlic is fragrant but not browned. This step builds the flavor base for your risotto.
- Add 1.5 cups of Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently. This helps the rice absorb flavors and achieve a creamy texture.
- Pour in 1 cup of coconut milk and stir until it is mostly absorbed by the rice. The coconut milk adds creaminess without dairy.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each ladle is mostly absorbed before adding the next, which should take about 20 minutes.
- After about 15 minutes of cooking, stir in 1 cup of pumpkin puree, 2 tablespoons of chopped fresh sage, 0.25 teaspoon of grated nutmeg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
- Continue to cook and stir until the rice is al dente and creamy, about 5 more minutes. The risotto should be slightly loose but not watery.
- Taste and adjust seasoning if necessary. If you prefer a creamier texture, you can add a bit more coconut milk or broth.
- Remove the skillet from heat and let the risotto sit for a minute. This resting time allows the flavors to meld beautifully.
- Serve the risotto warm, garnished with toasted pumpkin seeds for added crunch and a sprinkle of extra sage if desired.
- Enjoy your Savory Pumpkin and Sage Risotto with a side salad or crusty bread for a complete meal. Just remember, it’s risotto, not a race!
Nutrition (per serving)
- Calories: 350
- Carbs g: 55
- Protein g: 8
- Fat g: 12
- Sugar g: 3
