Pumpkin Risotto with Crispy Sage Recipe

This Pumpkin Risotto with Crispy Sage is a cozy and elegant fall-inspired meal that’s perfect for Halloween or Thanksgiving. Arborio rice is slowly cooked with broth, pumpkin puree, Parmesan, and a touch of cream for a velvety, golden risotto. The dish is finished with crispy sage leaves fried in butter, adding an aromatic crunch to each bite. It’s a festive, seasonal main dish or side that balances savory richness with subtle sweetness from the pumpkin. Serve it warm for an autumn dinner that feels indulgent yet comforting.

Pumpkin Risotto with Crispy Sage Recipe

Pumpkin Risotto with Crispy Sage is a creamy, comforting fall dish with rich pumpkin flavor and a topping of buttery, crisp sage leaves.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 ½ cups Arborio rice
• 1 small onion finely diced
• 2 garlic cloves minced
• 3 tbsp olive oil
• ½ cup dry white wine
• 4 cups chicken or vegetable broth kept warm
• 1 cup pumpkin puree
• ½ cup grated Parmesan cheese
• 2 tbsp heavy cream optional
• 2 tbsp unsalted butter
• 8 –10 fresh sage leaves
• Salt and black pepper to taste

Method

 

1. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened.
2. Add Arborio rice and toast 2 minutes.
3. Stir in white wine and cook until absorbed.
4. Add warm broth, 1 ladle at a time, stirring constantly, until absorbed. Continue until rice is creamy and tender (18–20 minutes).
5. Stir in pumpkin puree, Parmesan, and cream (if using). Season with salt and pepper.
6. In a small skillet, melt butter and fry sage leaves until crispy. Drain on paper towels.
7. Spoon risotto into bowls, topping each with crispy sage.
8. Serve immediately.

Notes

• Use roasted pumpkin puree for a deeper flavor.
• Swap Parmesan for Pecorino Romano for a sharper taste.
• Great as a vegetarian main or alongside roasted meats.