Rich, velvety, and kissed with the warmth of fall, this Pumpkin Risotto channels the soul of Northern Italy with a Southern pantry twist. Imagine saffron threads traded for pumpkin purée—earthy, vibrant, and unexpectedly luxurious.
Inspired by creamy bowls I once devoured in Milan cafés, this version gets its depth from caramelized shallots and a whisper of nutmeg. Arborio rice does the heavy lifting here, slowly absorbing warm stock until it’s perfectly al dente.
You’ll learn how to build flavor like a chef—layer by layer—without the intimidation. Whether it’s a weeknight or a gathering, this dish invites you to slow down, stir often, and savor something beautiful.
What I Didn’t Expect About This Recipe!
- I thought I’d miss the butter, but the roasted pumpkin added such richness, I didn’t even notice.
→ If you’re watching your fats or aiming for lighter meals, this is a game-changer. - I started making this to use up leftover canned pumpkin, but now I buy it just for this.
→ It turns a “what do I do with this?” ingredient into something craveable and comforting. - This risotto fits surprisingly well into my meal prep routine.
→ I portion it out for lunches and add greens or grilled mushrooms for variety—super flexible. - The flavor reminds me of a cozy fall dinner in Tuscany, even though I’m eating it in sweatpants.
→ There’s something travel-worthy about that balance of creamy rice and earthy spice. - Tastes like creamy, herby comfort with just a touch of sweetness.
Pumpkin Risotto Recipe
Creamy, comforting pumpkin risotto made in the oven for fuss-free cooking. Buttery, garlicky rice melts into tender pumpkin and rich parmesan, topped with crispy sage and nutty brown butter. Perfectly velvety and deeply savory, it’s a cozy dish that tastes like autumn in a bowl.
Equipment
- Ovenproof pot with lid (or foil)
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Small skillet (for sage)
- Paper towel-lined plate
Ingredients
- 1 onion, diced
- ½c cup parmesan cheese, finely grated
- 50 g unsalted butter, divided
- Salt & pepper
- 2 tbsp sage leaves, roughly chopped
- 1½ cups arborio rice
- ¼ cup dry white wine
- 3½ cups vegetable or chicken stock/broth
- 3 garlic cloves, minced
- 20 oz pumpkin
Garnish
- Grated parmesan
Crispy Sage & Brown Butter
- 20 sage leaves
- 50 g butter, salted
Instructions
- Preheat oven to 180°C (350°F).
- In an ovenproof pot, melt 1 tablespoon (20g) butter over medium-high heat.
- Add minced garlic and diced onion; cook until the onion turns translucent.
- Stir in chopped sage and cook for 1 minute until fragrant.
- Add arborio rice and stir until the grains are coated and semi-translucent.
- Pour in white wine and cook until it fully evaporates, about 1 minute.
- Add cubed pumpkin and broth, stir, and heat through (do not simmer).
- Cover pot with a lid or foil and bake for 25 minutes, until rice is just tender (add 5 more minutes if needed).
- Stir in remaining butter and parmesan, mixing vigorously until pumpkin becomes a creamy puree.
- If the risotto is too thick, add a splash of hot water to achieve a loose, porridge-like consistency.
- Serve immediately, topped with crispy sage, brown butter, and extra parmesan.
Notes
- Use freshly grated parmesan for the best melt and flavor—it makes a big difference in creaminess.
- Stirring vigorously at the end helps the pumpkin break down and create that signature risotto texture.
- Choose a flavorful pumpkin variety like butternut or kabocha for deeper taste.
| Nutrition | Value |
| Calories | 422kcal |
| Carbohydrates | 60g |
| Fibre | 2g |
| Fat | 15g |
| Protein | 9g |
| Cholesterol | 39g |
Tips To Ease Your Job!
- Use pre-cut pumpkin – Save chopping time by using store-bought cubed pumpkin or even frozen (just thaw before using).
- Skip constant stirring – This oven-baked method frees you from standing at the stove, making it way easier than traditional risotto.
- Grate cheese in advance – Pre-grated parmesan saves last-minute prep and speeds up the final step.
- Use hot broth – Gently warm your broth before adding it so the oven doesn’t lose heat and the rice cooks evenly.
- Double the crispy sage – It adds a delicious crunch and flavor, and leftovers are great on soups or eggs.
