Autumn is for warm dishes, with creamy textures and happy after thoughts. This vegan risotto recipe is a guaranteed winner with both vegans and non-vegans. I know, because I tested it on my non-vegan friends! And they wanted seconds. It has so many layers of flavour and it can be a beautiful dinner dish you cook for your family or partner. There is something very seductive about risotto, maybe the fact that it’s Italian! Haha. Or it may be its luscious, creamy texture, so delicious and satisfying.
I’m not going for a long intro for this recipe, as I have a great caption on my Instagram account to go with it. So go check it out afterwards.
Pumpkin and sage risotto
Creamy and earthy vegan pumpkin and sage risotto ready in less than an hour.
Cook the pumpkin and onion first in some olive oil until the onion softens, but doesn't brown.
Add the garlic and chopped sage leaves and cook for another minute.
Add the uncooked rice and cook for 2-3 minutes.
Add the wine and cook until fully absorbed.
Add the lemon juice and zest and incorporate.
Start adding the stock, one cup at a time and stir gently until it is absorbed by the rice. This will take about 15-20 mins, with constant stirring and adding of stock. If you run out of stock and you taste the risotto and see it’s still undercooked, keep adding hot water, little by little and adjust the seasoning.
Towards the last cup of stock/water, add the nutritional yeast. The rice is ready when there is a little bite to it, but definitely cooked and in a creamy, not watery, sauce.
To crisp up the sage leaves for decoration, fry them in a pan with a little bit of oil. They are absolutely delicious!