Pumpkin Risotto

Transform your fall dining experience with this rich and creamy Pumpkin Risotto, a comforting dish bursting with seasonal flavors and gourmet appeal. Made with velvety pumpkin puree, starchy Arborio rice, and a touch of dry white wine, this recipe offers the perfect balance of earthy sweetness and savory depth. The slow-cooking technique of ladling warm broth into the risotto ensures a luxuriously creamy texture, while Parmesan cheese adds a layer of nutty richness. Finished with crispy sage leaves for an aromatic crunch, this irresistible dish is ideal for cozy dinners or an elegant holiday table centerpiece. Ready in just under an hour, this Pumpkin Risotto is as satisfying as it is simple—an autumn-inspired recipe you’ll want to savor all season long.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup pumpkin puree
• 1.5 cups Arborio rice
• 4 cups chicken or vegetable broth
• 0.5 cup dry white wine
• 1 medium yellow onion
• 2 garlic cloves
• 0.5 cup Parmesan cheese
• 3 tablespoons butter
• 1 tablespoon olive oil
• 6 fresh sage leaves
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Begin by preparing your ingredients: finely chop the onion and mince the garlic cloves.

Step 2

In a medium saucepan, heat the chicken or vegetable broth over medium heat until simmering. Keep warm.

Step 3

In a large skillet or pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

Step 4

Add the chopped onion to the pot and sauté for 3-4 minutes until it becomes translucent.

Step 5

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Add the Arborio rice to the pot, stirring well to coat each grain with the fat, for about 2 minutes.

Step 7

Pour in the dry white wine and cook, stirring frequently, until most of the liquid has evaporated.

Step 8

Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly. Wait until most of the broth is absorbed before adding more. Continue this process until the rice is al dente, about 20-25 minutes.

Step 9

Once the rice has absorbed most of the liquid and is creamy, stir in the pumpkin puree.

Step 10

Add the remaining 2 tablespoons of butter, the grated Parmesan cheese, and season with salt and black pepper to taste.

Step 11

In a small skillet, melt a little extra butter over medium heat and fry the sage leaves until crispy, about 2 minutes.

Step 12

Garnish the risotto with the crispy sage leaves before serving. Serve hot.

Nutrition Facts

Serving size	(1859.6g)

Amount per serving	% Daily Value*
Calories	1387.9

Total Fat 73.4g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 148.1mg	0%
Sodium 6390.0mg	0%
Total Carbohydrate 129.3g	0%
Dietary Fiber 12.5g	0%
Total Sugars 16.2g
Protein 34.8g	0%

Vitamin D 6.7IU	0%
Calcium 680.0mg	0%
Iron 6.8mg	0%
Potassium 1104.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 10.6%

Carbs: 39.3%