Main dish

Pumpkin and Sage Risotto

Enjoy this creamy Pumpkin and Sage Risotto, a comforting autumn dish made with roasted pumpkin, fresh sage, and Parmesan cheese.

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Pumpkin and Sage Risotto
Recipe insights & TIPS
Rich and comforting Pumpkin Risotto with sage and Parmesan cheese.

Rich and Creamy Pumpkin and Sage Risotto

Pumpkin and Sage Risotto is a delicious and comforting dish for fall. This creamy risotto combines the earthy flavors of fresh sage with the sweetness of roasted pumpkin, creating a harmonious, satisfying, and elegant blend. The Arborio rice, slowly cooked with warm broth, absorbs the flavors, resulting in a rich and velvety texture.

This risotto is easy to prepare, making it an excellent choice for both weeknight dinners and special occasions. The addition of fresh sage adds a subtle herbal note that perfectly complements the creamy pumpkin, while the grated Parmesan cheese enhances the dish with its savory richness.

Whether you’re hosting a dinner party or simply craving a cozy meal, Pumpkin and Sage Risotto is a dish that will impress with its flavor and simplicity. Garnish with extra Parmesan and a few sage leaves for a beautiful presentation that’s as pleasing to the eye as it is to the palate.

Autumn-inspired Pumpkin and Sage Risotto served in a white bowl.

FAQs for Pumpkin and Sage Risotto

What type of pumpkin is best for Pumpkin and Sage Risotto?
Sugar pumpkins or butternut squash work best for this risotto due to their sweet, creamy texture when cooked.

Can I make Pumpkin and Sage Risotto vegan?
Yes, substitute butter with olive oil, use vegetable broth and replace Parmesan with nutritional yeast for a vegan version.

How do I store leftover Pumpkin and Sage Risotto?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

What wine pairs well with Pumpkin and Sage Risotto?
A dry white wine like Pinot Grigio or Sauvignon Blanc complements the creamy and earthy flavors of the risotto.

Can I freeze Pumpkin and Sage Risotto?
It's best enjoyed fresh, but you can freeze it. The texture may change slightly upon reheating; thaw in the fridge overnight before reheating.

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Recipe

Pumpkin and Sage Risotto is a comforting autumn dish that blends creamy Arborio rice with roasted pumpkin, fresh sage, and Parmesan cheese. Perfect for cozy dinners, this risotto offers a warm, rich flavor profile that's both satisfying and elegant.

Course:
Main dish
COOKing TIME:
30 minutes
Total TIME:
45 minutes
CUISINE:
Italian
PREP TIME:
15 minutes
SERVINGS:
4

Ingredients

For the Risotto:

  • 1 cup Arborio rice
  • 1 small pumpkin or 1 1/2 cups pumpkin puree
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth, warmed
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tbsp fresh sage, chopped
  • Salt and pepper to taste

For Toppings (Optional):

  • Fresh sage leaves for garnish
  • Additional grated Parmesan
  • Drizzle of olive oil

Ingredient Swaps

  • Use butternut squash instead of pumpkin for a slightly sweeter flavor.
  • Replace butter with olive oil and Parmesan with nutritional yeast for a vegan version

Instructions

  1. Prepare Ingredients: Peel, seed, and dice the pumpkin if using fresh. Finely chop the onion and mince the garlic. Warm the broth in a separate pot.
  2. Saute the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened about 3-4 minutes. Add the garlic and cook for another minute.
  3. Cook the Rice: Stir in the Arborio rice and cook for 2 minutes, ensuring the rice is well-coated with butter. Add the white wine (if using) and cook until absorbed.
  4. Add Broth Gradually: Begin adding the warmed broth, one ladleful at a time, stirring constantly. Allow the liquid to absorb before adding more. Continue until the rice is creamy and tender, about 20 minutes.
  5. Add Pumpkin and Sage: Stir in the diced pumpkin or pumpkin puree, along with the chopped sage. Cook until the pumpkin is tender and fully incorporated into the risotto.
  6. Finish and Serve: Stir in the grated Parmesan cheese, adjusting the seasoning with salt and pepper. Serve hot, garnished with fresh sage leaves and additional Parmesan if desired. Enjoy your creamy and flavorful Pumpkin and Sage Risotto!
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