This is a wonderful pumpkin risotto because it's delicious, light, nutritious and visually beautiful due to the orange color that our favorite vegetable gives. It is worth trying!

Pumpkin Risotto [Vegan]



For the Rice:

  • 1 3/4 cup. arborio rice
  • 3/4 cups onion, chopped
  • 4 cloves garlic
  • 4 tablespoons olive oil
  • 4 sage leaves
  • 1/3 cup white wine
  • salt and pepper

For Pumpkin Puree:

  • 400 gr. pumpkin
  • 3 tablespoons olive oil
  • 4 sage leaves


  1. First, make the pumpkin puree. Cut the pumpkin into small pieces, heat the oil in a non-stick pan, add the pumpkin and sage and sauté for a few minutes until soft. Then blend it in the blender to make a puree.
  2. Grind the onion and garlic in the blender. Heat the remaining oil in a non-stick pan and sauté the onion, sage and garlic for 2 minutes. Add the rice and sauté it until it becomes transparent.
  3. In the meantime, put water in the kettle to boil. Add the wine to the rice mixture. When it evaporates, gradually add  hot water, stir and continue the process. In half instead of water I add the pumpkin puree. Mix well.
  4. Add water, season with salt and pepper and bring to a boil. Remove from the fire, when the rice has been cooked al dente and it has acquired a creamy appearance. Add nutritional yeast for a cheesy flavor, serve immediately with freshly ground pepper.

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