Go Back
A beautifully presented bowl of creamy pumpkin risotto served in a white ceramic bowl. The risotto is rich and glossy, topped with finely grated parmesan and crispy sage leaves. Each spoonful looks comforting and full of flavor, with visible golden pumpkin cubes and a buttery texture that highlights the perfect consistency of the dish.

Pumpkin Risotto Recipe

This creamy Pumpkin Risotto combines sweet roasted pumpkin, savory parmesan, and fragrant sage for a hearty, comforting dish that’s perfect for fall evenings. It’s easy, flavorful, and wonderfully satisfying!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian, Vegetarian
Calories: 422
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp / 50 g unsalted butter divided
  • 1 1/2 cups arborio rice risotto rice
  • 1 onion diced
  • 600 g / 20 oz pumpkin weight after peeling and deseeding , diced into 1.7cm/2/3" cubes (about 4 heaped cups)
  • 3 garlic cloves minced
  • 1/4 cup dry white wine or water or broth
  • 3 1/2 cups vegetable or chicken stock/broth
  • 2 tbsp sage leaves roughly chopped
  • 1/2 cup parmesan cheese finely grated
Salt & pepper:
  • Crispy Sage & Brown Butter optional
  • 50 g / 3 tbsp butter salted
  • 12 - 20 sage leaves
To Garnish:
  • Grated parmesan

Equipment

  • Large frying pan or skillet
  • Wooden spoon or spatula
  • Sharp knife
  • Chopping board
  • Measuring cups and spoons
  • Ladle or large spoon
  • Grater for parmesan
  • Small saucepan for crispy sage (optional)

Method
 

  1. Heat 1 tablespoon of butter in a large pan over medium heat. Add diced onions and garlic, sautéing until soft.
    Top-down view of a black skillet on a white marble countertop, where diced onions and minced garlic are being sautéed in melted unsalted butter. The ingredients are sizzling gently, releasing a fragrant aroma that forms the flavor base of the pumpkin risotto. A wooden spatula stirs the mixture while glass bowls of prepped ingredients sit nearby.
  2. Add the diced pumpkin to the pan, cooking for 5-7 minutes until it softens.
    Diced pumpkin is added to the sautéed onions and garlic in the black skillet. The golden cubes are beginning to soften and release their natural sweetness. This step allows the pumpkin to absorb the savory base flavors. The white marble countertop keeps the scene clean, with visible ingredients ready for the next stage of cooking.
  3. Stir in the Arborio rice and cook for another 2-3 minutes, until the rice is lightly toasted.
    Arborio rice is stirred into the pumpkin, onion, and garlic mixture in the same black skillet. The grains are beginning to toast slightly, turning translucent, which is essential for developing the risotto’s creamy texture. The simple setup includes the remaining ingredients in glass bowls, ready to be incorporated, all placed on a white marble countertop.
  4. Pour in the white wine (or broth) and stir until absorbed.
    White wine is being poured from a glass measuring cup into the skillet with the rice and pumpkin mixture. This step deglazes the pan and infuses the risotto with depth and acidity. The image captures the moment before the wine is absorbed, with the remaining ingredients like stock and sage nearby, over a clean white countertop.
  5. Gradually add the stock, one ladle at a time, stirring constantly and letting the liquid absorb before adding more.
  6. Once the rice is tender (about 18-20 minutes), stir in the remaining butter, sage, and parmesan.
  7. Season with salt and pepper to taste.
  8. For crispy sage: In a separate pan, melt butter and fry sage leaves until crispy, then top risotto with them (optional).
    A beautifully presented bowl of creamy pumpkin risotto served in a white ceramic bowl. The risotto is rich and glossy, topped with finely grated parmesan and crispy sage leaves. Each spoonful looks comforting and full of flavor, with visible golden pumpkin cubes and a buttery texture that highlights the perfect consistency of the dish.