Themes⚙
  • Dark
  • Light
  • Beige
  • Grey

Pumpkin Risotto with Parmesan and Sage

Make creamy pumpkin risotto recipe with Arborio rice, Parmesan, white wine and sage in under 40 minutes for a cozy fall dinner.

Pumpkin risotto is a creamy Italian rice dish that incorporates tender Arborio or Carnaroli rice slowly simmered in vegetable or chicken stock with puréed or finely diced pumpkin, creating a subtly sweet, velvety base. The preparation typically features aromatics such as onion and garlic sautéed in butter or olive oil, deglazed with white wine, and finished with grated Parmesan cheese, fresh herbs—often sage or thyme—and an optional swirl of cream for extra richness. Served warm, it is popular as a comforting main course or elegant side during autumn and winter months, when pumpkins are in peak season and hearty, seasonal flavors are most appreciated.

Dish Image
Pin Recipe

Pumpkin Risotto with Parmesan and Sage

Beyond its cozy flavor, this risotto is an easy way to load up on beta-carotene and fiber without feeling like you’re eating health food. The dish scales well for weeknight cooking—ready in about 30 minutes—yet can be dressed up with crispy pancetta, toasted pepitas, or a drizzle of chili oil when you’re aiming for dinner-party presentation.

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings: 4 Course: main-meals

Ingredients

  • Arborio rice – 1½ cups (about 300 g)

  • Olive oil – 2 tbsp
  • Unsalted butter – 3 tbsp, divided
  • Yellow onion, finely chopped – 1 medium
  • Garlic, minced – 2 cloves
  • Pumpkin purée (unsweetened) – 1 cup
  • Dry white wine – ½ cup
  • Hot vegetable or chicken stock – 4–5 cups
  • Fresh sage leaves, finely chopped – 1 tbsp
  • Freshly grated Parmesan cheese – ¾ cup (≈60 g)
  • Sea salt – about ½ tsp, or to taste
  • Freshly ground black pepper – about ¼ tsp, or to taste
  • Freshly grated nutmeg – a pinch (optional but recommended)
  • Toasted pumpkin seeds (pepitas) – 2 tbsp (optional garnish)
  • Crispy fried sage leaves – 6–8 leaves (optional garnish)
  • Extra-virgin olive oil or melted butter for drizzling – 1 tsp (optional)

Method

  8. Heat the vegetable or chicken stock in a saucepan and keep it warm over low heat so it’s ready to ladle into the risotto as it cooks.

  9. Warm the olive oil and 2 tablespoons of the butter in a large saucepan or deep skillet over medium heat, then add the finely chopped onion and cook for 3–4 minutes until soft and translucent; stir in the minced garlic and cook for about 30 seconds until fragrant.

  10. Add the Arborio rice and stir well for 1–2 minutes to coat each grain in the fat and lightly toast the rice, which helps develop texture and flavor.

  11. Pour in the white wine and stir until it has mostly evaporated, allowing the rice to absorb the acidity and aromatics from the wine.

  12. Add a ladle of hot stock (about ½ cup) and stir gently until absorbed; continue adding the stock one ladle at a time, stirring often and waiting for each addition to absorb before adding the next, until the rice becomes creamy and nearly al dente (about 18–22 minutes).

  13. Stir in the pumpkin purée and chopped fresh sage, adding a splash of extra stock if the mixture thickens too much, ensuring the pumpkin fully blends into the risotto.

  14. Remove from the heat and stir in the remaining tablespoon of butter along with the grated Parmesan, then season with sea salt, black pepper, and a pinch of nutmeg; taste and adjust the seasoning as needed.

  15. Serve the risotto immediately, topped with toasted pumpkin seeds, crispy sage leaves, and a small drizzle of extra-virgin olive oil or melted butter if desired for extra richness.

  • Nutrition (whole recipe)

    Calories
    2331 kcal     Protein
    59 g     Fat
    95 g     Carbs
    295 g     Fiber
    15 g     Sugar
    17 g

    Notes

    For deeper flavor, roast the pumpkin cubes until caramelized before folding them into the rice—those browned edges add far more complexity than a straight purée. If your risotto starts to tighten before serving, loosen it with a splash of hot stock (never water) while stirring vigorously to revive that silky, restaurant-style texture.

    why this recipe

    This pumpkin risotto recipe earns a place in your regular rotation because it turns humble pantry staples into a dish that feels restaurant-worthy, weaving the natural sweetness of roasted pumpkin through creamy Arborio grains that stay perfectly al dente. A quick infusion of sage and a kiss of nutmeg add aromatic depth, while a finish of butter and Parmigiano-Reggiano creates the kind of silkiness that comfort-food dreams are made of. The balance of earthy, sweet, and savory flavors flatters every palate, yet the method remains straightforward enough for a weeknight, requiring only attentive stirring to coax out its luxurious texture. Visually stunning with its sunset hue and irresistibly fragrant from the first simmer, it’s the sort of autumn dish that invites both quiet weeknight coziness and special-occasion applause, proving that a single pot can deliver elegance, nourishment, and pure seasonal joy.

    FAQs

    FAQ acf

    Frequently Asked Questions

    Can I substitute canned pumpkin purée for fresh roasted pumpkin in this risotto without sacrificing flavor or texture?
    Yes—canned pumpkin purée will work, but its flavor is milder and its texture smoother than freshly roasted cubes. To boost depth, sauté the purée in a little butter or olive oil for a few minutes before adding it to the rice, and consider stirring in a handful of diced, sautéed mushrooms or a pinch of smoked paprika to mimic the caramelized notes you’d get from roasted pumpkin.
    How can I adapt this pumpkin risotto for a vegan diet while keeping its creamy texture?
    Swap the butter for olive oil or vegan butter, use only vegetable stock, and replace the Parmesan with 2–3 tablespoons of nutritional yeast or a finely ground “cashew Parmesan” (blended cashews, salt, and garlic powder). Finish the risotto with a splash of full-fat coconut milk or a quick cashew cream to replicate the glossy, dairy-like silkiness.
    How do I reheat leftover pumpkin risotto so it stays creamy instead of turning gummy?
    Warm the leftover risotto gently in a small saucepan over low heat, stirring in a splash of hot stock (or water) a little at a time until it loosens to its original, silky consistency. Finish with a knob of butter or a drizzle of olive oil off the heat, then serve immediately; avoid high heat or prolonged reheating, which makes the starch seize up and turns the rice gummy.

    Share this recipe

    Still hungry? Here’s more

    Recipes