Creamy richness of risotto with the earthy sweetness of pumpkin and the aromatic flavor of sage. Updated since November 1, 2023.

Enjoy the culinary joys of Pumpkin Risotto with Sage Butter, a symphony of creamy Arborio rice infused with the earthy sweetness of pumpkin and aromatic sage. Each bite unveils a rich, velvety texture, harmonizing with the crispy sage-infused butter drizzle. The subtle sweetness of pumpkin is elegantly balanced by the savory notes, creating a luxurious autumnal meal. Pair this comforting dish with roasted chicken, grilled shrimp, or seared scallops for a well-rounded meal that embraces the essence of fall. Elevate your dining experience with a side of sautéed greens or a crisp arugula salad for a perfect seasonal ensemble.

Ingredients

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable or chicken broth, kept warm
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• Fresh sage leaves, chopped (for garnish)

Directions

1. Prepare Pumpkin Puree
   • If using fresh pumpkin, roast or steam it until tender, then puree. If using canned pumpkin, ensure it’s unsweetened.
2. Sauté Onions and Garlic
   • In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
3. Toast Rice
   • Add Arborio rice to the skillet. Toast the rice for 1-2 minutes until it becomes slightly translucent at the edges.
4. Deglaze with Wine
   • Pour in the white wine, stirring continuously. Allow the wine to be absorbed by the rice.
5. Add Pumpkin Puree
   • Stir in the pumpkin puree, ensuring it is well combined with the rice.
6. Gradual Broth Addition
   • Begin adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
7. Continue Cooking
   • Continue this process until the rice is creamy and cooked to al dente texture. This should take about 18-20 minutes.
8. Finish with Parmesan
   • Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.
9. Prepare Sage Butter
   • In a separate small saucepan, melt the butter over medium heat. Add chopped sage leaves and cook until the butter turns golden brown and the sage is crispy.
10. Serve
    • Spoon the pumpkin risotto onto plates or into bowls. Drizzle each serving with the sage-infused brown butter. Garnish optionally with chopped walnuts, additional Parmesan cheese and fresh sage leaves if desired.

This Pumpkin Risotto with Sage Butter is a comforting and elegant dish, perfect for autumn evenings.

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