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Pumpkin Risotto
Pumpkin Risotto
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • 5 cups vegetable broth
  • 1 cup arborio rice
  • 2 tbsp butter
  • 1 yellow onion, diced
  • 1 tbsp fresh sage, chopped
  • 1 garlic clove, minced
  • ½ cup white wine
  • kosher salt
  • ½ cup pumpkin puree
  • 1 cup grated parmesan cheese
  1. In a medium pot, add the vegetable broth. Bring it to a boil and lower to a simmer.
  2. Rinse the arborio rice in a mesh seive or colander until the water runs clear.
  3. In a large skillet or dutch oven over medium heat, and add the butter to melt. Add the onion and cook, stirring frequently until the onion is translucent and softened. Add the sage and garlic and cook, stirring for 30 seconds. Add the arborio rice and stir, toasting the rice for about a minute.
  4. Add the white wine and stir continuously, letting the rice absorb the water. Add a half cup of the simmering broth to the rice, and stir continuously until the rice absorbs most of the liquid. Repeat, adding a half cup of broth at a time, adding a pinch of salt when you do, and stirring continuously until all the liquid is absorbed. This should take 15-20 minutes. Once you've used all the broth, add the pumpkin puree, and stir to heat through. Remove from the heat. Add the parmesan and stir. Serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/10/09/pumpkin-risotto/