Risotto is a comfort food that I adore—especially as the weather turns colder. But whole grain risotto is not easily found on restaurant menus. So this is one dish I prefer to make at home. And seasonal pumpkin and sage risotto is definitely at the top of my list!

Sorry in advance to risotto traditionalists! But since classic preparation of risotto can take patience, I’m sharing with you my cheater version!  Simply use short grain brown rice for an excellent risotto-style entrée that’s easier and more intriguing than the conventional version. Luckily, this kind of cheating is a good thing! The short grain rice provides a perfectly sticky texture that’s ideal for risotto making.

For this pumpkin and sage risotto, I gave it an upgrade by using fresh, not canned, pumpkin–and fresh, not dried, sage. Creaminess and tang is provided by vegan yogurt and just the right amount of cashew cheese. All you need to do next is pair it with a protein rich appetizer, such as edamame, a side, like white bean salad, or a petite entree, like a protein-packed veggie sausage, to round out the meal completely and deliciously!

seasonal pumpkin and sage risotto

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jackie Newgent
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Risotto is a comfort food that I adore—especially as the weather turns colder. But whole grain risotto is not easily found on restaurant menus. So this is one dish I prefer to make at home. And seasonal pumpkin and sage risotto is definitely at the top of my list!

---

Ingredients

Units USM Scale 1x2x3x

• 3 1/2 cups low-sodium vegetable broth
• 1 1/2 cups short grain brown rice
• 1 teaspoon sea salt, or to taste, divided
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cups fresh pumpkin or butternut squash cubes (10 ounces; about 1/2-inch cubes)
• 2 teaspoons champagne vinegar or white balsamic vinegar
• 1 tablespoon finely chopped fresh sage + additional sage for garnish
• 3 tablespoons plain vegan Greek-style yogurt
• 3 tablespoons grated vegan Parmesan-style cheese, divided
• 2 tablespoons crumbled soft cashew goat-style cheese or other soft vegan cheese

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring the broth, rice, and 1/2 teaspoon of the salt to a boil in a medium saucepan over high heat. Cover, reduce heat to low, and simmer until the rice is cooked through yet firm, about 45 minutes.
2. Meanwhile, heat the oil in a large stick-resistant skillet over medium heat. Add the onion, pumpkin, vinegar, chopped sage, and remaining 1/2 teaspoon salt, increase heat to medium-high, and sauté until the onion and pumpkin are lightly caramelized, about 6 to 7 minutes. Cover, reduce heat to low, and cook until the pumpkin is fork tender, shaking the pan a few times during cooking, about 5 minutes. Remove lid.
3. Transfer the cooked rice to the pumpkin mixture in the skillet. Add the plant-based yogurt, 2 tablespoons of the vegan Parmesan, and the cashew cheese, and cook while gently stirring until evenly combined, about 1 minute.
4. Transfer into individual bowls or hollowed out personal-sized pumpkins, sprinkle with the remaining Parmesan, garnish as desired with sage, and serve.

Notes

Per serving: 400 calories, 10g total fat, 2.5g saturated fat, 0g trans fat, 0mg cholesterol, 830mg sodium, 68g total carbohydrate, 5g dietary fiber, 5g sugars, 8g protein

Nutrition

• Serving Size: 1 1/2 cups