Karina Sharma
Arborio rice, pumpkin puree, small onion, garlic, vegetable broth, fresh sage leaves, olive oil, and vegan butter.
Sauté onion and garlic in olive oil until softened, then stir in Arborio rice and cook for 2 minutes.
Stir in the pumpkin puree and vegetable broth, one ladle at a time. Stir constantly until creamy.
Stir until the risotto is smooth and perfectly cooked.
For the crispy sage, heat a little olive oil in a pan and fry the sage leaves until crispy and fragrant.
Enjoy this comforting Vegan Pumpkin Risotto with Crispy Sage on a cozy fall evening.