Vegan Roast Pumpkin Risotto


  • 280g pumpkin, diced
  • 200g arborio rice
  • 1 onion, chopped finely
  • 3 garlic cloves, chopped finely
  • 5 tbsp nutritional yeast or vegan parmesan cheese
  • 1 litre veggie stock
  • 80ml dry white wine
  • 6 sage leaves
  • 3 tbsp olive oil
  • Salt and pepper to taste



Preheat the oven to 220C.

In a bowl mix diced pumpkin, a teaspoon of olive oil and a pinch of salt. Then place the pumpkin on a baking tray and bake for 20 minutes.

In a saucepan, bring veggie stock to the boil and then turn heat to low.

Heat oil in a pan over high heat, cook the onions and garlic. Add the rice and and the wine and cook until the liquid has evaporated.

Then start slowly adding the hot stock, 1/2 cup at at time and stirring. Once the stock has been absorbed, add the pumpkin.

Mash the pumpkin slightly so it becomes creamy. Then finish with the fresh sage and cheese.

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