Description
A creamy, comforting pumpkin risotto made with a hands-off method, featuring nutty brown butter and fresh sage for a sophisticated yet easy weeknight dinner.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 4–5 cups Chicken or Vegetable Broth (low-sodium, kept warm)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 6 tablespoons Unsalted Butter (divided)
- 1 ½ cups Pumpkin Puree (100% pure, not pie filling)
- ¼ cup Heavy Cream (optional)
- ¾ cup Parmesan Cheese (freshly grated)
- 10–12 Fresh Sage Leaves
- ½ cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
- Salt and Black Pepper (to taste)
Instructions
- Prep ingredients: Dice onion, mince garlic, grate Parmesan, and keep broth warm on the stove.
- Make brown butter sage oil: In a small saucepan, melt 2 tablespoons butter over medium heat until nutty and amber. Remove from heat and stir in sage leaves. Set aside.
- Sauté aromatics: In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion and a pinch of salt; cook 5-7 minutes until soft. Add garlic and cook 1 minute until fragrant.
- Toast the rice: Add Arborio rice to the pot. Stir for 2-3 minutes until edges are translucent and rice smells nutty.
- Deglaze with wine: Pour in white wine. Stir constantly until mostly absorbed.
- Cook the risotto: Add warm broth one ladle at a time, stirring occasionally. Wait until liquid is mostly absorbed before adding the next ladle. This takes about 18-20 minutes. Rice should be tender but al dente.
- Add pumpkin: When rice is almost done (about 15 minutes in), stir in pumpkin puree. Continue adding broth as needed until rice is creamy and tender.
- Finish: Remove pot from heat. Stir in heavy cream (if using) and Parmesan. Drizzle in brown butter and sage oil. Stir gently. Adjust salt and pepper. If too thick, add a splash of hot water or broth.
- Serve immediately in shallow bowls, topped with extra Parmesan and crispy sage leaves if desired.
Notes
Keep broth hot to ensure even cooking. Do not use pumpkin pie filling; use 100% pure pumpkin. Brown butter burns quickly, so watch it closely. Risotto is best served immediately and does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 3
- Protein: 10
Keywords: pumpkin risotto, sage brown butter, easy risotto, fall dinner, vegetarian main course, comfort food, gluten-free dinner