Vegan Pumpkin Risotto with Sage - Creamy & Simple
This vegan pumpkin risotto with sage is an absolute soul food dish that brings pure coziness on gloomy days. As a little cat with a preference for fine aromas, I especially love how the golden sweetness of the Hokkaido pumpkin harmonizes with the tart, slightly earthy aroma of fresh sage. Making a risotto is not magic if you master the right technique: the secret lies in the patience when stirring, so that the starch of the rice becomes wonderfully creamy. Since I don't like processed products in my paw, we use only fresh vegetables and high-quality vegetable broth here. This dish is healthy, warming, and perfect for a relaxed dinner that is incredibly tasty and filling even without animal products. Let yourself be enchanted by the creamy consistency and enjoy this autumnal composition that is guaranteed to succeed.
Ingredients
Preparation
Wash the Hokkaido pumpkin (200 g), remove seeds and cut into small, uniform cubes.
Finely dice the shallot (1) and sauté in a pot with half of the olive oil (20 ml) until translucent.
Add the risotto rice (100 g) and sauté briefly until it shines slightly translucent – that is the sign of a good risotto, meow!
Sear the pumpkin cubes (200 g) briefly before deglazing with the vegetable broth (400 ml).
Add the vegetable broth (400 ml) to the risotto one ladle at a time and stir until the liquid is almost absorbed before adding the next splash.
While the rice is simmering, fry the sage leaves (5) in a small pan with the remaining olive oil (20 ml) until crispy.
As soon as the rice is al dente and the risotto is wonderfully creamy, stir in the nutritional yeast (15 g) for the perfect savory flavor.
Serve the finished pumpkin risotto on a plate and garnish with the crispy sage leaves (5).
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