Roasted Pumpkin Sage Risotto (Printable)

Velvety risotto combining roasted pumpkin, fresh sage, and Parmesan for a cozy main course.

# What You'll Need:

→ Vegetables

01 - 1.1 lb pumpkin, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Herbs & Aromatics

04 - 10 fresh sage leaves, finely chopped (plus extra for garnish)

→ Rice & Liquids

05 - 1 2/3 cups Arborio rice
06 - 4 1/4 cups vegetable stock, kept warm
07 - 1/2 cup dry white wine

→ Dairy

08 - 4 tbsp unsalted butter, divided
09 - 2.5 oz Parmesan cheese, freshly grated (plus extra for serving)

→ Oils & Seasoning

10 - 2 tbsp olive oil
11 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Preheat oven to 400°F. Toss the diced pumpkin with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking tray and roast for 25 to 30 minutes, turning once, until golden and tender.
02 - In a large saucepan, heat remaining olive oil and half the butter over medium heat. Add onion and cook for 3 to 4 minutes until softened. Stir in garlic and chopped sage; cook for 1 minute.
03 - Add Arborio rice, stirring for 2 minutes until grains are well coated and slightly translucent.
04 - Pour in white wine and cook, stirring, until mostly absorbed by the rice.
05 - Add warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Gently fold in the roasted pumpkin and cook for an additional 2 to 3 minutes to heat through.
07 - Remove from heat. Stir in remaining butter and grated Parmesan. Adjust seasoning with salt and pepper to taste.
08 - Serve immediately, garnished with extra sage leaves and Parmesan cheese.

# Expert Tips:

01 -
  • The roasted pumpkin turns silky and sweet, folding into the rice like it was always meant to be there.
  • Fresh sage brings an earthy, almost peppery warmth that makes the whole dish feel grounded and comforting.
  • It looks impressive but comes together with simple, forgiving techniques you can do on a weeknight.
  • Every spoonful is creamy, rich, and exactly what you want when the air gets cold.
02 -
  • Keep the stock warm on a back burner the whole time, adding cold stock will stop the cooking process and make the rice gummy.
  • Don't walk away from the risotto, it needs frequent stirring to coax out the creaminess.
  • Taste the rice as you go, it should be tender but still have a slight firmness in the center when you bite down.
  • If the pumpkin pieces are too large, they won't roast evenly, aim for 1-inch cubes.
03 -
  • Fry whole sage leaves in butter until they're crisp and use them as a garnish, they add a gorgeous crunch and a hit of flavor.
  • If you want a deeper, nuttier taste, brown the butter slightly before stirring it in at the end.
  • Don't rush the onions at the start, letting them soften slowly builds a sweeter, more rounded base for the whole dish.
  • Grate the Parmesan fresh and add it off the heat so it melts smoothly without clumping.

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