This risotto is cozy, creamy, and packed with fall flavor.
Think warm pumpkin, earthy sage, and just the right amount of parmesan to make everything rich and comforting.
It feels fancy but is actually super simple to make.
This is one of those dishes that feels like a hug in a bowl.
Why I Love This Recipe
I make this risotto every fall when the air gets crisp and pumpkins pop up everywhere. It’s elegant enough for a dinner party but simple enough for a weeknight.
- It’s creamy without any heavy cream
- The sage and pumpkin combo is super comforting
- You only need one pot
- It’s fancy-feeling without being fussy
- Makes the whole house smell amazing
Servings & Time
Serves: 4
Cook Time: 35 minutes
Macros (Per Serving – Approximate)
- Calories: 420
- Protein: 10g
- Carbs: 55g
- Fat: 18g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Arborio rice has a high starch content, which is released slowly as you stir and add warm broth a little at a time. This creates that ultra-creamy texture without needing cream. Pumpkin purée blends into the starch and adds body. Sage has oils that bloom in butter, infusing every bite with flavor.
Common Mistakes
- Adding broth all at once: This prevents the rice from releasing starch properly.
- Not stirring enough: Gentle stirring is what builds that creamy risotto texture.
- Using cold broth: It cools the rice down and messes with the cooking process.
- Rushing it: Risotto needs a little patience—don’t crank the heat.
What to Serve With
- Garlic-roasted green beans
- A simple arugula salad with lemon vinaigrette
- Crusty sourdough bread
- A glass of chilled white wine like Pinot Grigio
What You’ll Need
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tsp fresh sage, finely chopped
- 1 cup arborio rice
- ½ cup dry white wine (optional, or use broth)
- 3 cups low-sodium vegetable broth, warmed
- 1 cup canned pumpkin purée
- ½ cup grated parmesan cheese
- Salt and black pepper, to taste
Ingredients & Tools
Tools Required
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Small saucepan (for warming broth)
- Ladle
- Chef’s knife
- Cutting board
Substitutions & Variations
- Use chicken broth instead of veggie if not vegetarian
- Butternut squash purée can replace pumpkin
- Try thyme instead of sage for a different flavor
- Add sautéed mushrooms for more umami
- Use nutritional yeast instead of parmesan for a dairy-free version
Make Ahead Tips
You can chop the onions, garlic, and sage a day ahead and store them in an airtight container. Warm the broth just before starting.
Step-by-step
Step 1: Sauté Onion, Garlic & Sage
Heat 1 tbsp olive oil and 1 tbsp butter in a medium saucepan over medium heat. Add 1 small yellow onion (finely diced), 2 garlic cloves (minced), and 1 tsp fresh sage (finely chopped). Cook until the onion is soft and fragrant, about 3–4 minutes.
Step 2: Toast the Arborio Rice
Add 1 cup arborio rice to the pan and stir it into the onion mixture. Let it toast for about 2 minutes, stirring frequently, until the edges of the rice grains look slightly translucent.
Step 3: Deglaze with White Wine
Pour in ½ cup dry white wine (or broth if not using wine), stirring constantly until the liquid has mostly evaporated.
Step 4: Add Warm Broth, One Ladle at a Time
Start adding the warm vegetable broth (3 cups total), one ladle at a time. Stir gently and constantly. Let each addition absorb before adding the next. This will take about 20 minutes total.
Step 5: Stir in Pumpkin
Once the rice is tender and creamy, stir in 1 cup canned pumpkin purée. Mix until it’s fully combined and the risotto turns a rich orange color.
Step 6: Finish with Butter, Parmesan & Seasoning
Turn off the heat. Stir in 1 tbsp butter, ½ cup grated parmesan cheese, and season to taste with salt and black pepper.
Step 7: Serve Warm
Spoon the risotto into shallow bowls. Top with a little more parmesan and maybe an extra sprinkle of fresh sage.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen it up. Freezing isn’t recommended—it changes the texture.
Conclusion
This pumpkin and sage risotto is one of those dishes that looks impressive but is secretly really easy. It’s perfect for cozy nights or sharing with friends. If you try it, drop a comment and let me know how it went or ask anything you’re curious about. I’d love to hear from you!
FAQ
Can I use a different rice?
Short grain rice like Carnaroli is a good substitute, but avoid long grain—it won’t get creamy.
Is the wine necessary?
Nope! Just use broth instead.
Can I add protein?
Absolutely—try cooked sausage, grilled chicken, or even roasted chickpeas.
Is this gluten-free?
Yes, just double check your broth and parmesan to be sure.