Vegan Mushroom Risotto with Pumpkin Story

Rich and creamy vegan mushroom risotto with pumpkin & fried sage is healthy comfort food at its best. Mushrooms create deep savory flavor, and the pumpkin and onions add a slight touch of sweetness. Garlic and fried sage create depth to balance the sweetness. It's a hearty and healthy autumn recipe that's ready in just 35 minutes!

– extra-virgin olive oil – fresh sage leaves – yellow onion – cremini mushrooms -- garlic cloves – Arborio rice – salt – black pepper – vegetable broth – pumpkin puree – ground nutmeg

Recipe Ingredients

Heat oil in a large skillet over medium heat. Add sage and cook for around 1 minute. Transfer sage to a paper towel to drain.

Recipe Instructions

In the same skillet, add onion and cook  until softened, around 5 minutes. Add mushrooms and saute for another  5-7 minutes, stirring occasionally. Add garlic and cook for an  additional minute.

Recipe Instructions

Stir in rice, salt, and pepper, and cook rice until it has become toasted and golden, around 5 minutes.

Recipe Instructions

In a small saucepan, whisk together  vegetable broth, pumpkin puree, and nutmeg. Bring mixture to a simmer over moderate heat and keep at a light simmer.

Recipe Instructions

Pour in 1 cup of warm pumpkin broth into the rice and simmer, stirring constantly, until the stock is absorbed.

Recipe Instructions

Continue simmering, adding broth ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 15-20 minutes total. Remove from heat and stir in fried sage leaves.

Recipe Instructions

MEET MARYANNE 👋

I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries! 

SERVE AND ENJOY!