Pumpkin Sage Risotto

Instructions

1. 1

   Prepare the broth and aromatics

   • Pour the unsalted vegetable broth into a small saucepan and keep it at a gentle simmer over low heat.
   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-6 minutes.
2. 2

   Toast the rice

   • Add the minced garlic and chopped sage to the pot. Cook for 1 minute until fragrant.
   • Add the Arborio rice and stir constantly for about 1-2 minutes to toast the grains and coat them in oil. The edges of the rice should look translucent.
3. 3

   Deglaze and add broth

   • Pour in the white wine. Stir and cook until the wine has been completely absorbed by the rice.
   • Add one ladleful (about 1/2 cup) of the warm broth to the rice. Stir continuously until the liquid is almost fully absorbed.
   • Continue adding the broth one ladle at a time, waiting for each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
4. 4

   Add pumpkin and finish the risotto

   • Once the rice is al dente (tender with a slight bite) and you have about one ladle of broth left, stir in the pumpkin puree.
   • Add the final ladle of broth and stir to combine everything into a creamy consistency.
   • Remove the pot from the heat. Stir in the unsalted butter, nutritional yeast, black pepper, and a pinch of nutmeg.
   • Mix well until the butter is melted and the risotto is creamy.
5. 5

   Serve immediately

   • Taste and add more black pepper if desired.
   • Serve the risotto immediately, garnished with a few extra fresh sage leaves if you like.