Pumpkin and Sage Risotto Recipe

If you’re tired of the same old rice dishes, give this savory pumpkin and sage risotto recipe a try. This flavorful dish combines creamy Arborio rice with savory pumpkin, aromatic sage, and a touch of parmesan cheese. It’s the perfect comfort food for a chilly evening and makes for an impressive dinner party dish. While risotto may seem intimidating, this recipe is easy to follow and will have you feeling like a master chef in no time.


  • 6 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 1 cup pureed pumpkin
  • 2 tablespoons chopped fresh sage
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste


  1. In a medium saucepan, heat the broth over low heat.
  2. In a large saucepan, heat the olive oil over medium heat.
  3. Add the onion and sauté until softened, about 5 minutes.
  4. Add the rice and stir to coat with the oil.
  5. Add the white wine and stir until it’s absorbed.
  6. Add 1 cup of the hot broth and stir until it’s absorbed.
  7. Continue adding broth, 1 cup at a time, stirring until it’s absorbed before adding the next cup.
  8. When the rice is cooked but still slightly firm in the center, stir in the pumpkin and sage.
  9. Cook for a few minutes until heated through.
  10. Remove from heat and stir in the parmesan cheese.
  11. Season with salt and pepper to taste.

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