Description
This creamy pumpkin risotto is a cozy, comforting autumn dish featuring arborio rice, pumpkin puree, and fresh sage. It’s perfect for Halloween dinners or any chilly fall night, offering a festive orange hue and a silky, restaurant-worthy texture without any heavy cream.
Ingredients
Scale
- 1 1/2 cups arborio rice (about 10 oz)
- 1 cup pumpkin puree (canned or homemade, about 8 oz)
- 4 cups vegetable or chicken broth, kept warm (low-sodium preferred)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 8–10 fresh sage leaves, chopped (or 1 tsp dried sage)
- 2 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup dry white wine (optional, can substitute with extra broth)
- Salt & black pepper, to taste
- Optional garnishes: extra sage leaves (fried in butter), pumpkin seeds, extra Parmesan shavings
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, chop the sage, grate the Parmesan, and measure out the pumpkin puree and rice. Warm the broth in a separate pot over low heat.
- In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 4 minutes. Add garlic and chopped sage, sauté for another minute until fragrant.
- Add arborio rice, stirring to coat each grain with oil. Toast for 2 minutes until glossy and slightly opaque.
- Pour in white wine (or extra broth), scraping up any bits from the bottom. Stir until most of the liquid is absorbed, about 2 minutes.
- Stir in pumpkin puree until evenly distributed and the color turns orange.
- Using a ladle, add 1 cup hot broth to the rice and stir gently. As the liquid is absorbed, add more broth 1 cup at a time, stirring frequently. Repeat until all broth is incorporated, about 18-22 minutes.
- When rice is tender but still has a slight bite, turn off the heat. Stir in 1 tbsp butter and Parmesan until melted and glossy. Taste and add salt and pepper as needed.
- Spoon risotto into bowls. Top with fried sage leaves, pumpkin seeds, and Parmesan shavings if desired. Serve immediately.
Notes
For dairy-free, use vegan butter and Parmesan. Arborio rice is naturally gluten-free, but check your broth. Stir often but not constantly for best texture. Risotto should be loose and creamy, not stiff. Add broth gradually and taste for salt at the end. Leftovers thicken, so add broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1 cup per serving
- Calories: 280
- Sugar: 3
- Sodium: 650
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 3
- Protein: 8
Keywords: pumpkin risotto, creamy risotto, autumn dinner, Halloween recipe, vegetarian risotto, sage, comfort food, fall recipes