Pumpkin Risotto with Parmesan and Sage


Are you a lover of all things pumpkin? I just had this discussion with a couple of my fellow foodie friends, Lisa and Anthony. We debated over whether there could ever be too many pumpkin dishes on my website. Anthony, recently submitted this wildly popular post for pumpkin muffins and said he has another great recipe for oatmeal pumpkin cookies he’d like to share.  I just made this amazing risotto and knew I was going to share it with you this week so I told him “No, thanks! Too much pumpkin.”

Lisa and Anthony both looked at me like I was crazy and stated simply, “There is no such thing as too much pumpkin!” Do you agree with them? I enjoy pumpkin a lot. Really love to have a little taste of it here and there in the fall. When I was thinking up a dish to make for family meal at Bon Appetit this week I figured adding some pumpkin would be a nice way to incorporate seasonal flavors into my risotto. It worked out really well. When the Senior Food Editor (my boss, Dawn Perry) takes a bite of a dish you made and says “Mmm, I really like that!”, I think it’s safe to say this one is foodie approved! 

Pumpkin Risotto with Parmesan and Sage
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Tbl butter
  • 1 shallot, diced
  • 1 large clove of garlic, minced
  • 1 cup Arborio rice
  • 3 oz dry white wine
  • 4 cups warm chicken stock
  • 1 cup pumpkin puree
  • ½ cup parmesan cheese, finely grated, plus additional for garnish
  • 1 Tbl sage, chopped plus additional leaves for garnish
  • salt and pepper to taste
  • fresh ground nutmeg to taste
  1. Heat butter in medium saucepan over medium-high heat until melted
  2. Add shallots and allow to cook 1-2 minutes until translucent (not browned)
  3. Add garlic and allow to cook an additional 30 seconds before adding arborio rice and stirring frequently for an additional 1-2 minutes
  4. Add white wine to pan and boil until almost absorbed
  5. Begin ladling in warm stock in 6-8 oz additions and allowing it to cook until almost absorbed into the rice before adding another addition
  6. Continue doing this until rice is cooked and has a slightly al-dente texture but is still somewhat moist (you don't want all of the liquid to be absorbed)
  7. Add pumpkin puree and stir in until warmed
  8. Add parmesan cheese and allow to melt into risotto
  9. Stir in chopped sage and season with salt, pepper and nutmeg to taste
  10. Serve immediately and enjoy!



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