Go Back
–+ servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes

Vegan Pumpkin Risotto

A surprisingly simple autumnal risotto made with pumpkin puree and a secret ingredient for an umami boost. Plus, a toasted hazelnut and crispy fried sage leaf garnish that take it over the top!
Yield: 4

Ingredients

For the toppings

  • 1/4 cup hazelnuts roughly chopped
  • 3 tablespoons olive oil
  • 20 fresh sage leaves keep whole

For the risotto

  • 1/2 cup medium yellow onion diced; about 1 cup
  • 4 cups low-sodium vegetable broth
  • 3 tablespoons white miso
  • 1 cup arborio rice NOT rinsed*
  • 2 medium cloves garlic minced
  • 1/2 cup dry white wine
  • 1 cup pumpkin puree
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon kosher salt + more to taste
  • 1/8 teaspoon white ground pepper** + more to taste

Instructions

Prepare the toppings

  • Set a large, flat skillet over medium heat. Add hazelnuts and stir frequently until just beginning to get fragrant and light brown, 3-4 minutes. You'll want to remove them from the heat before you think they're fully toasted, as they'll keep toasting for a bit after they're off the heat. Pour the hazelnuts into a small bowl and set aside. Allow the pan cool then wipe clean with a paper towel.
  • Set pan back on burner over medium heat. Add olive oil. When hot enough that a small drop of water sizzles in the oil, drop in sage leaves. Fry sage leaves in oil until the edges pale and just slightly start to curl, about 20 seconds. Remove quickly with a fork and set on a paper towel. Sprinkle leaves with a bit of kosher salt or fine-grain sea salt and set aside to cool and crisp up.

Make the risotto

  • Add onion to the pan along with a pinch of salt and reduce heat to low. Cook, stirring frequently with a wooden spoon at first and then occasionally, until very soft and translucent, about 8 minutes.
  • Increase heat for onions to medium low and add rice. Cook, stirring frequently, until rice begins to turn golden in a few spots here and there and it smells nutty, 4-5 minutes. Add garlic and cook, stirring constantly, for one more minute.
  • Add pumpkin, nutmeg, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup more of the broth mixture. Cook, stirring frequently, until creamy and the rice is al dente. Taste risotto to test that the rice is done and see if you'd like to add more salt and pepper. If the risotto is too dry (you want it "loose" - so that it spreads in the bowl or on your plate when serving) then stir in the remaining broth, a little at a time.
  • Ladle risotto into bowls or onto a plate and garnish with sage leaves and a few bits of toasted hazelnut.

Notes

* Note on NOT rinsing arborio rice

Normally, when you rinse rice, it's to help remove some of the starches so that you'll have grains that stay separate. But with risotto and the special rice that's required, arborio, you WANT those starches to stay intact. That's what makes the best, creamiest risotto! So please don't rinse your arborio rice. 

** White ground pepper note

I like to use white pepper because it doesn't show up as little specks in the risotto. You can totally use black ground pepper if you don't have any white pepper on hand!

Nutrition Facts

Calories: 417kcal, Carbohydrates: 55g, Protein: 8g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 627mg, Potassium: 300mg, Fiber: 6g, Sugar: 5g, Vitamin A: 9546IU, Vitamin C: 5mg, Calcium: 45mg, Iron: 4mg