Pumpkin Risotto with Sage
Warm up with this creamy Pumpkin Risotto with Sage, perfect for cozy evenings and gatherings where comfort food steals the show. Made with caramelized onions, creamy pumpkin puree, fresh sage and a touch of parmesan cheese. It’s great as a stand-alone meal and would also make a wonderful side for Thanksgiving dinner, adding a special touch to your holiday spread.
Pumpkin Risotto with Sage is a comforting one-pot meal that beautifully captures the essence of fall. Each bite has a nice balance of flavors-it’s sweet, savory, herby, and a little nutty from the parmesan cheese. In just about 40 minutes, you can have a tasty, homemade meal on the table.
Looking for more comforting recipes? Then, try my Cajun Shrimp and Grits Recipe, Dutch Oven Mac and Cheese, and One Pot French Onion Pasta.
Why You’ll Love This Pumpkin Risotto
- Creamy comfort- The rich, creamy texture of the risotto makes it a perfect comfort dish, especially during the cooler months.
- Seasonal flavors- Pumpkin and sage create a warm and inviting dish that’s perfect for cozy dinners.
- Customizable- You can easily add other ingredients, such as roasted vegetables, nuts, or cheese, to make it your own.
- Perfect entertaining- This risotto elevates any dinner party, especially Thanksgiving, Christmas or other special occasions.
- Easy to make- With straightforward ingredients and cooking techniques, it’s a dish that can be made at home with ease.
Ingredient Notes and Substitutions
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Arborio rice- Short-grain rice from Italy, known for its high starch content, which gives risotto it’s signature creamy texture. Most large grocery stores carry arborio rice in their rice or international food section.
- Pumpkin- I use canned pumpkin for convenience but you can also use fresh pumpkin and roast it in the oven. Butternut squash or sweet potato can also work well.
- Stock- I like the richness that chicken stock adds to risotto. Low-sodium broth, vegetable broth, or water can be used as well.
- White wine- Use a wine that you would actually drink. Chardonnay, Pinot Grigio or Sauvignon Blanc are great picks.
- Onions- I use 1 yellow onion which provides a flavorful base. You can also use shallots.
- Parmesan cheese- Hand grate your cheese so it melts smoothly. You can also use Pecorino Romano as a substitute.
- Olive oil- Use a good-quality olive oil to cook the sage in.
- Butter- Use unsalted or salted butter to make this risotto extra rich.
- Nutmeg- Pumpkin and nutmeg are just the perfect combination. It adds a delicious warmth to this dish.
- Sage- Use fresh sage for the best flavor. I fry some sage leaves in olive oil to use as garnish and then use that infused oil to cook the risotto, giving the entire dish a wonderful sage flavor.
Step By Step Instructions – Creamy Risotto
STEP 1: Prepare the broth. First, divide the bunch of sage in half. Then, in a saucepan, heat the broth with half of the sage leaves over medium heat. Keep it warm throughout the entire cooking process.
STEP 2: Fry the sage. In a dutch oven skillet, heat 2 tablespoon of olive oil over medium heat. Add the remaining sage leaves and fry until crispy, about 1-2 minutes. Then, remove the sage from the skillet and place on a paper towel to drain. Set aside for garnish.
STEP 3: Sauté the onions. To the same skillet, add 1 tablespoon of butter. Then, add the chopped onions and sautè until they become translucent, about 3-4 minutes.
STEP 4: Add the arborio rice. Add the arborio rice to the pan and stir for 2-3 minutes, allowing the rice to toast slightly.
STEP 5: Deglaze. Pour in the white wine and stir continuously until it has mostly evaporated, about 2 minutes.
STEP 6: Add the broth gradually. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Then, stir in the pumpkin puree and mix until well combined. Add the remaining broth until the rice is creamy and al dente, about 20-25 minutes.
STEP 7: Finish. Once the risotto reaches your desired consistency, remove it from the heat. Add the grated parmesan cheese and the remaining 3 tablespoons of butter. Stir until combined. Season with salt.
STEP 8: Serve. Transfer the risotto to a large serving bowl. Garnish with crispy sage leaves and toasted pumpkin seeds. Optionally, drizzle with a little extra olive oil or sprinkle additional parmesan cheese on top. Enjoy!
Cooking The Risotto Ahead of Time
Risotto is best served immediately, as it can thicken as it sits. However, you can partially cook it to about 75% done, then spread the risotto in a thin layer on a baking sheet to cool. Once cool, cover it and store in the refrigerator.
When you’re ready to serve, reheat the risotto with warm broth, stirring until it reaches the desired creamy consistency. Then, finish by adding butter and parmesan cheese just before serving. This method allows you to prepare the risotto in advance, while still serving it fresh and creamy.
Expert Tips
- Use warm broth. Keeping your broth warm prevents the cooking process from slowing down each time you add it. This also helps the rice cook evenly for a creamy texture.
- Toast the rice. Toasting the rice brings out a nutty aroma. This process also helps control the release of starch, which leads to a creamy consistency without becoming overly sticky or gummy.
- Don’t rush the rice. Let each ladle of broth absorb fully before adding the next. This gradual process lets the rice release its starches, giving you the creamiest risotto.
- Balance the acidity. White wine adds a touch of acidity to balance the richness of the pumpkin and cheese. If you prefer not to use wine, a squeeze of lemon juice can be a good substitute.
- Infuse sage flavor- After frying the sage, do not discard the infused oil. Use it to cook the onions and toast the rice so that it elevates the sage flavor in the risotto.
Frequently Asked Questions
Use arborio rice or another short-grain variety like Carnaroli or Vialone Nano. These types of rice are high in starch, which helps create the creamy texture risotto is known for.
Risotto typically takes about 20-25 minutes to cook once you start adding the broth. The rice should be al dente, meaning it’s tender with a slight bite in the center. To check for doneness, taste a grain or two toward the end of cooking. The texture should be creamy, but the rice should hold its shape and have a subtle firmness in the middle.
If the risotto thickens too much, simply stir in a bit more warm broth until you reach your desired consistency. Risotto should be creamy and slightly loose, so adjust as needed.
If sage isn’t available or you prefer another herb, rosemary or thyme can be wonderful alternatives. Each will bring a different flavor but both will still complement the pumpkin.
While you don’t need to stir non-stop, frequent stirring helps release the rice’s starches. Stir every few minutes and keep an eye on the rice to prevent sticking.
Storing and Reheating
Store this Pumpkin Risotto with Sage in an airtight container and refrigerate for up to 3-4 days. Make sure the risotto is fully cooled before placing it in the refrigerator to avoid condensation and excess moisture.
Reheating
Stovetop- To reheat risotto, transfer it to a saucepan and add a splash of broth or water to loosen it up. Warm it over low heat, stirring frequently, until heated through and creamy.
Microwave- You can reheat the risotto in the microwave by adding a splash of broth or water. Cover it with a damp paper towel, and heat in 30-second intervals, stirring between each one, until the risotto is warmed and creamy again.
What To Serve with Pumpkin Risotto
This pumpkin risotto is a wonderful meal on its own, but if you’re craving a heartier meal, there are plenty of excellent recipes to complement it.
- Crispy Prosciutto Salad with Apples and Feta
- Hot Honey Brussels Sprouts
- Easy Sourdough Garlic Bread
- Caesar Salad Dressing without Anchovies
- Baked Tuscan Chicken
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Pumpkin Risotto with Sage
Ingredients
- 5-6 cups Chicken broth, warmed, plus more if needed
- 1 bunch Sage leaves, divided
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter, divided
- 1 Medium yellow onion, diced small
- 1 1/2 cups Arborio rice
- 1/2 cup Dry white wine
- 1/2 tsp Nutmeg
- 3/4 cup Pumpkin puree
- 2/3 cup Parmesan cheese , hand grated, plus more for topping
- Salt , to taste
- Pumpkin seeds , toasted, for garnish
- Dried Cranberries, optional
- Balsamic glaze, optional
Instructions
- First, divide the bunch of sage in half. Then, in a saucepan, heat the broth with half of the sage leaves over medium heat. Keep it warm throughout the entire cooking process.
- In a dutch oven skillet, heat 2 tablespoon of olive oil over medium heat. Add the remaining sage leaves and fry until crispy, about 1-2 minutes. Then, remove the sage from the skillet and place on a paper towel to drain. Set aside for garnish.
- To the same skillet, add 1 tablespoon of butter. Then, add the chopped onions and sautè until they become translucent, about 3-4 minutes.
- Add the arborio rice to the pan and stir for 2-3 minutes, allowing the rice to toast slightly.
- Pour in the white wine and stir continuously until it has mostly evaporated, about 2 minutes.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Then, stir in the pumpkin puree and mix until well combined. Add the remaining broth until the rice is creamy and al dente, about 20-25 minutes.
- Once the risotto reaches your desired consistency, remove it from the heat. Add the grated parmesan cheese and the remaining 3 tablespoons of butter. Stir until combined. Season with salt.
- Transfer the risotto to a large serving bowl. Garnish with crispy sage leaves and toasted pumpkin seeds. Optionally, drizzle with a little extra olive oil or sprinkle additional parmesan cheese on top. Enjoy!