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pumpkin-risotto-in-a-round-white-bowl-light-orange-in-colour-topped-with-fresh-green-herbs

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 422 kcal

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.
    toasting-arborio-rice-in-pan-and-pouring-in-white-wine-for-risotto-base
  • 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).
    creamy-pumpkin-puree-mixed-into-risotto-with-warm-vegetable-broth-2
  • 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.
    melting-butter-and-parmesan-cheese-into-warm-risotto-for-creamy-texture
  • 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.
    This image shows a beautifully plated serving of pumpkin risotto in a white bowl, steaming and ready to be enjoyed—creamy, comforting, and perfect for fall.

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.