Creamy Pumpkin, Mushroom & Sage Risotto

Vegan • Gluten-Free • Oil-Free • Dairy-Free • Naturally Creamy

This cozy, comforting risotto brings together sweet caramelized pumpkin, earthy cremini mushrooms, roasted garlic, and fragrant sage. The secret to its creamy texture? Blending roasted pumpkin into a warm, savoury broth that slowly gets absorbed into the risotto rice. No butter, oil, wine, or dairy needed!

It's also packed with skin-loving nutrients, fibre, and antioxidants, making it the perfect nourishing fall dinner.

Servings: 2 generous portions or 3 smaller portions
Prep time: 15 minutes
Cook time: 55–65 minutes

Ingredients

For the roasted pumpkin & garlic

• 1 small sugar pumpkin (you'll use approximately 1–1½ cups roasted flesh), or butternut squash

• 1 -2 whole bulbs of garlic

• ½ tsp cinnamon

• Sea salt, to taste

• A splash of water, if needed

For the risotto

• 1 cup dry Arborio or Carnaroli risotto rice

• 3–4 cups vegetable broth or water, plus extra as needed

• 8 oz (225 g) cremini mushrooms, sliced

• 1 shallot or ½ small yellow onion, finely diced

• ½–1 tsp dried ground sage

• Sea salt and freshly cracked black pepper, to taste

• 1–2 tsp fresh lemon juice, to finish

• Fresh sage leaves, for garnish (optional)

Optional cashew cream

• ¼ cup raw cashews, soaked in hot water until softened

• ¼ cup water

• Pinch of sea salt

Blend until completely smooth. This adds an extra layer of richness, but the pumpkin makes the risotto beautifully creamy all on its own!

Instructions

1. Roast the pumpkin & garlic

Preheat your oven to 400°F (205°C).

Slice the pumpkin in half, scoop out the seeds, and sprinkle the cut sides with cinnamon and a little sea salt. Place cut-side down on a parchment-lined baking sheet.

Slice the top off the garlic bulb to expose the cloves. Wrap in parchment and foil with a splash of water to keep it from drying out, and place alongside the pumpkin.

Roast for approximately 35–45 minutes, until the pumpkin is tender and caramelized around the edges and the garlic cloves are soft and golden.

Allow to cool slightly, then scoop the pumpkin flesh from its skin and squeeze the roasted garlic cloves from their skins.

2. Make your creamy pumpkin broth

Measure 1–1½ cups of roasted pumpkin flesh and blend with the roasted garlic and 3-4 cups of vegetable broth or water until smooth. Save any leftover pumpkin for another recipe.

If using water instead of broth, season with sea salt, garlic powder, onion powder, and ground sage to create a quick homemade savoury broth.

Transfer the mixture to a saucepan and bring to a gentle simmer. Keep it warm over low heat throughout cooking.

Tip: The pumpkin broth should be pourable rather than thick like a purée. Keep additional hot water or broth nearby to loosen it as needed.

3. Sauté the mushrooms & shallot

Heat a large, deep skillet over medium heat. Add the sliced cremini mushrooms and cook for approximately 5–7 minutes, allowing them to release their moisture and develop a little colour.

Add the finely diced shallot or onion, along with a splash of water if needed to prevent sticking. Cook for another 2–3 minutes until softened.

Set aside a few spoonfuls of the mushrooms for garnishing.

4. Toast the risotto rice

Add 1 cup of dry risotto rice directly to the skillet with the remaining mushrooms and shallots.

Stir for approximately 1–2 minutes to lightly toast the rice. This helps develop flavour before adding the liquid.

Do not rinse your rice beforehand! Its natural starch is what gives risotto that signature creamy texture.

5. Slowly build your risotto

Add approximately ½ cup of the warm pumpkin broth to the rice, stirring gently until most of the liquid has been absorbed.

Continue adding the broth about ½ cup at a time, stirring frequently and allowing each addition to absorb before adding more.

This process takes approximately 20–30 minutes.

If your pumpkin broth runs out before the rice is tender, continue with additional hot water or vegetable broth.

The risotto is ready when the rice is tender with a slight bite in the centre and the consistency is creamy and flowing, rather than stiff or dry.

6. Finish & garnish

Turn off the heat and stir in the fresh lemon juice for a little brightness and acidity.

If using cashew cream, fold it in now for extra richness. Season with additional sea salt, black pepper, or sage to taste.

Spoon into bowls and finish with the reserved mushrooms, fresh sage leaves, and a little cracked black pepper.

Enjoy warm!

Why I Love These Ingredients for Skin & Gut Health

This isn't just a comforting fall meal. It's full of plant compounds that support digestion, skin health, and overall well-being.

• Pumpkin: Rich in beta-carotene, which the body converts into vitamin A to support normal skin function and immune health. Pumpkin also provides fibre to support healthy digestion and regularity.

• Garlic & onion: Are anti-bacterial and contain prebiotic properties that help nourish beneficial gut bacteria. They also provide sulfur-containing compounds and antioxidants that support overall cellular health.

• Cremini mushrooms: Provide D and B vitamins, minerals, antioxidant compounds and immune system support.

• Sage: Contains antioxidant and anti-inflammatory plant compounds that may help protect cells from oxidative stress. It also has the ability to provide relief from acidity and aid in digestion of fatty and hard to digest foods.

There's something about a fall evening that makes me want to slow down and indulge in a little self-care. I love being fresh-faced before or after dinner, and Apoterra's Hibiscus Exfoliating Mud the perfect little treat that packs glowing results! This 2-in-1 mask combines hibiscus, pumpkin enzymes, and fruit-derived AHAs to gently exfoliate and brighten, while raw honey, aloe, and colloidal oats help hydrate and soothe. It's one of my favorite ways to help give your skin a little extra love while enjoying a slow, cozy evening at home

Make It Your Own

For an oil-free, very low-fat version, simply skip the cashew cream. The pumpkin and natural starches from the rice create plenty of creaminess without it.

For a richer version, stir in the optional cashew cream at the very end. You'll still have a wholesome, plant-based alternative to traditional butter- and cream-heavy risotto.

A little reminder: The secret to beautiful risotto is patience. Keep your pumpkin broth warm, add it gradually, and let the rice release its starches naturally. That's where the magic happens!