Pumpkin and sage risotto

Autumn is for warm dishes, with creamy textures and happy after thoughts. This recipe is a guaranteed winner with both vegans and non-vegans. I know, because I tested it with my friends! And they wanted seconds.

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.



  • 2 cups arborio rice – no other rice would do
  • 200g pumpkin (or squash or even sweet potato)
  • 1 onion
  • 2-3 cloves garlic finely chopped
  • 5 fresh sage leaves (+ some for crisping up and decorating)
  • 1 cup white wine
  • 1 L veggie stock – possibly a bit more (made with a low-sodium, organic stock cube)
  • 1/2 lemon (zest and juice)
  • 2-3 tbsp nutritional yeast
  • salt and pepper to taste
  • essential orange/lemon oil (optional)
  1. Chop the onion and pumpkin into small chunks for ease of cooking.
  2. In a few table spoons of olive oil start cooking the pumpkin and onion first for a few minutes, until the onion softens, but doesn’t brown.
  3. Add the garlic and chopped sage leaves and cook for another minute.
  4. Add the uncooked rice and cook for 2-3 minutes.
  5. Add the wine and cook until fully absorbed.
  6. Add the lemon juice and zest and incorporate.
  7. 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.
  8. 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.
  9. Serve immediately!
  10. To crisp up the sage leaves for decoration, fry them in a pan with a little oil. They are absolutely delicious!

Have a wonderful day. Eat naturally, live mindfully!


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