This post is sponsored by The Quaker Oats Company, but all opinions are my own.
Make this pumpkin risotto for a cozy weeknight dinner. This oat risotto is a fun take on savory oatmeal full of autumnal pumpkin sage flavor. (Originally published 12/30/2019)
Pumpkin Sage Oat Risotto
Some may say that pumpkin season ends on Thanksgiving or maybe on Christmas. But I do declare that pumpkin season can last however long you want it to!
Seriously, we shouldn’t limit our enjoyment of this humble orange vegetable to a couple months out of the year! Someone give me a good reason why we can’t enjoy pumpkin risotto, pumpkin cheesecake, or pumpkin oatmeal year round… I’ll wait. Half of the time when we’re cooking with pumpkin, we’re using a canned variety, so if I can buy it all year round, I’m gonna eat it all year round! Mostly so that I can chow down on this Pumpkin Sage Oat Risotto any time.
I know what you’re thinking – “oat risotto?!” Yup, you read it right. We’re making a vegan pumpkin risotto using oats today! It’s no secret that oats are my BFF. They’re filled with plant-based protein and fiber and are one of the humblest, most versatile pantry staples. I don’t know why we’ve all decided that oats are reserved for sweet breakfast recipes. This is your official notice that savory oatmeal exists and we’re all totally sleeping on it! Once you try this pumpkin oat risotto, you’ll be on board, I promise.
Ingredients for Pumpkin Sage Oat Risotto
Traditionally risotto is made with a short grain rice like arborio, but we’re mixing it up and using steel cut oats to lend extra fiber and protein!
Quaker Steel Cut Oats Quick 3-Minute are great if you love the texture of steel cut oats but don’t have time to cook them. I love keeping them in the pantry for simple quick meals. Quaker Oats are incredibly versatile, making them the perfect base for savory recipes like this pumpkin risotto, baked goods, or good old-fashioned oatmeal. All varieties of Quaker Oats – instant, quick, old fashioned and steel cut – are 100% whole grain and contain similar amounts of fiber, vitamins, and minerals ounce per ounce.
Here’s everything you’ll need to make a batch of this pumpkin sage risotto:
- Olive oil. Or any other cooking oil you prefer.
- Yellow onion. All good recipes start with sauteed onion!
- Garlic. I’m using 4 fresh cloves.
- Quaker® Steel Cut Oats Quick 3-Minute. I’m sure lots of you have dismissed steel cut oats as taking too long to cook, but Quaker makes a quick cooking variety you have to try!
- White wine. Go for something dry like sauvignon blanc or pinot grigio.
- Pumpkin puree. Double check the can at the store to make sure it’s not pumpkin pie filling!
- Sage. The fried fresh sage leaves really take this pumpkin risotto over the top.
- Veggie broth. You can use packaged, bouillon or homemade.
- Nutritional yeast or vegan parmesan. Use whatever you have on hand!
- Seasonings. We’re using dried thyme, salt and pepper.
How to Make Pumpkin Oat Risotto
I am VERY excited to share this Pumpkin Sage Oat Risotto recipe with you today! I know at first it can feel really weird to get down with the idea of savory oats, but you’ll be a convert when you take your first bite of this pumpkin risotto.
The method to make this risotto is just like traditional risotto, so you get all of the flavor you would expect from risotto, but with extra nutrition thanks to the steel cut oats! Heres how to make a delicious batch of this pumpkin sage oat risotto:
- Heat olive oil over medium heat and sautee onion for 8-10 minutes, until lightly browned, then add garlic and cook for another 1-2 minutes
- Add oats and white wine and stir, cooking until oats have absorbed all liquid. Then add in the pumpkin and sage.
- Slowly pour in the vegetable broth, increase heat to high and bring to a boil. Then, reduce heat to low and let simmer for 15 minutes, stirring frequently.
- Remove pot from heat and add in nutritional yeast, thyme, salt, and pepper until seasoned to your liking.
More Vegan Pumpkin Recipes
Here’s to enjoying pumpkin recipes all year round! No matter what season it is when you’re reading this, I have plenty of pumpkin recipes to help you satisfy your cravings. Grab a can of pumpkin and try out these other vegan pumpkin recipes next!
- Chickpea Pumpkin Coconut Curry
- Vegan Pumpkin Cheesecake with Chocolate Crust
- Vegan Pumpkin Waffles
- Chocolate Pumpkin Protein Bars
- Vegan Pumpkin Cornbread
- Vegan Pumpkin Rice Crispy Treats
Pumpkin Sage Oat Risotto
Make this pumpkin risotto for a cozy weeknight dinner. This oat risotto is a fun take on savory oatmeal full of autumnal pumpkin sage flavor.
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 2/3 cups Quaker® Steel Cut Oats Quick 3-Minute
- 1/2 cup dry white wine
- 1/2 cup pumpkin puree
- 3 tablespoons sage, finely chopped (1/2-ounce package)
- 4 cups low-sodium vegetable broth
- 2 tablespoons nutritional yeast or vegan parmesan
- 1/2 teaspoon ground thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a pot over medium heat, add olive oil. When hot, add onion. Cook for 8-10 minutes, until lightly browned. Add garlic and stir. Cook for 1-2 minutes, until garlic is fragrant.
- Add oats and white wine. Stir; cook until oats have absorbed all liquid. Add pumpkin and sage; stir to incorporate.
- While stirring, slowly pour in the vegetable broth. Increase heat to high; bring to a boil. Reduce heat to low and let simmer for 15 minutes, stirring frequently.
- Remove pot from heat. Add nutritional yeast, thyme, salt, and pepper; stir.
Thanks to The Quaker Oats Company for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for your support!