Save A creamy comforting Italian risotto featuring sweet pumpkin aromatic sage and rich Parmesan cheese perfect for autumn evenings
This recipe has become a seasonal favorite in my home with its rich flavors and cozy texture
Ingredients
- Vegetables & Aromatics: 2 cups (300 g) peeled and diced pumpkin (such as sugar pumpkin or butternut squash), 1 small yellow onion finely chopped, 2 cloves garlic minced
- Rice & Liquids: 1½ cups (300 g) Arborio rice, 4 cups (1 L) vegetable broth kept warm, ½ cup (120 ml) dry white wine
- Dairy: 3 tbsp (45 g) unsalted butter divided, ½ cup (50 g) freshly grated Parmesan cheese plus extra for serving
- Herbs & Seasonings: 2 tbsp fresh sage leaves finely chopped (plus extra for garnish), Salt and freshly ground black pepper to taste
- Optional: 2 tbsp olive oil (for roasting pumpkin if desired)
Instructions
- Roast Pumpkin:
- If desired roast the pumpkin Preheat oven to 400°F (200°C) Toss diced pumpkin with olive oil salt and pepper Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized Alternatively simmer pumpkin in broth until soft
- Sauté Aromatics:
- In a large saucepan or Dutch oven melt 2 tablespoons butter over medium heat Add onion and cook until translucent about 3–4 minutes Add garlic and cook for 1 minute more
- Cook Rice:
- Stir in the Arborio rice and cook for 2 minutes stirring constantly until the grains are well coated and slightly translucent at the edges
- Add Wine:
- Pour in the white wine and cook stirring until most of the liquid is absorbed
- Add Broth Gradually:
- Begin adding warm vegetable broth one ladleful (about ½ cup) at a time stirring frequently Wait until each addition is mostly absorbed before adding the next Continue until rice is creamy and al dente about 18–20 minutes
- Add Pumpkin and Sage:
- Stir in the roasted (or simmered) pumpkin and chopped sage about halfway through the broth additions
- Finish:
- When rice is cooked and creamy remove from heat Stir in remaining 1 tablespoon butter and grated Parmesan cheese until melted and smooth Season with salt and black pepper to taste
- Serve:
- Serve immediately garnished with extra Parmesan and sage leaves
Save My family gathers around this risotto making every autumn meal feel special and warm
Notes
For a richer flavor finish with a drizzle of good olive oil or brown butter You can substitute butternut squash for pumpkin Add a handful of toasted pumpkin seeds for crunch Pair with a crisp white wine such as Pinot Grigio or Sauvignon Blanc
Required Tools
Chefs knife Cutting board Large saucepan or Dutch oven Wooden spoon Ladle Baking sheet (if roasting pumpkin)
Nutritional Information
Calories: 410 Total Fat: 12 g Carbohydrates: 62 g Protein: 10 g
Save This pumpkin sage risotto is a delightful combination of flavors perfect for cozy meals during cooler months
Recipe FAQs
- → Can I use butternut squash instead of pumpkin?
Yes, butternut squash is a great substitute and offers a similarly sweet, creamy texture that complements the dish.
- → How do I achieve the perfect risotto consistency?
Slowly add warm broth one ladle at a time, stirring constantly until absorbed, resulting in a creamy, al dente texture.
- → Is roasting the pumpkin necessary?
Roasting enhances the pumpkin's sweetness and caramelization, but simmering it in broth also works well for a softer texture.
- → What wine pairs best with this dish?
Light, crisp whites like Pinot Grigio or Sauvignon Blanc complement the creamy, savory flavors beautifully.
- → Can I make this dish vegetarian-friendly?
Use vegetarian hard cheese instead of traditional Parmesan and ensure vegetable broth and ingredients are free from animal products.
- → How can I add texture to the dish?
Sprinkle toasted pumpkin seeds on top for a crunchy contrast to the creamy risotto.