Pumpkin Risotto with Crispy Sage

This creamy pumpkin risotto recipe with crispy sage is laced with warm spice to accentuate the winter squash, and is aromatic with savory garlic and herbs. Butter, half and half, and Parmesan make it decadent while white wine cuts through the richness. It's a lovely addition to a holiday spread, but also the perfect cozy side dish during cold weather months.

Course Side Dish

Cuisine Italian

Keyword Creamy Pumpkin Risotto, Pumpkin Risotto, Pumpkin Risotto Recipe, Pumpkin Risotto with Sage

Prep Time 15

Cook Time 45

Servings servings

Calories 360kcal

Author Faith Gorsky

Ingredients

Crispy Sage:

2 tablespoons salted butter
16 fresh sage leaves

Pumpkin Risotto:

4 1/2 cups chicken stock or vegetable stock to keep this recipe vegetarian
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup diced yellow onion
4 large cloves garlic crushed
1 tablespoon minced fresh thyme leaves
1 1/2 cups Arborio rice
1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio (see Notes for substitution)
1 cup pumpkin puree
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup half and half
1/4 teaspoon freshly-grated nutmeg
3 ounces Parmesan cheese freshly grated (divided)

US Customary - Metric

Instructions

For the Crispy Sage:

Add the butter to a large skillet over medium heat. Once melted, add the sage leaves and cook until crispy, about 30 seconds to 1 minute per side. Transfer to a paper towel-lined plate.

For the Pumpkin Risotto:

Add the chicken stock to a medium-large saucepan. Bring to a gentle simmer over low heat, and keep the broth warm throughout the entire cooking process.
Add the oil and butter to a large saucepan over medium heat. Once the butter is melted, add the onion and cook for 3 minutes, stirring occasionally. Add the garlic and thyme and cook for 30 seconds, stirring constantly. Stir in the rice and cook for 1 1/2 minutes, stirring frequently, to toast the rice. Stir in the wine and use a wooden spoon to scrape and brown bits up from the bottom, cooking until the wine has evaporated, about 1 minute. Stir in the pumpkin puree, salt, black pepper, and about 3/4 cup of warm stock. Turn the heat down to low.
Continue adding about 1/2 to 3/4 cup of warm stock as the rice absorbs the liquid, while stirring occasionally (but stirring much more frequently towards the end of the cooking process). It takes about 30 minutes for the rice to cook and absorb all the stock.
Once the stock is absorbed, stir in the half and half and cook until creamy, about 3 to 5 minutes, stirring constantly.
Remove from the heat. Stir in the nutmeg, and then 1 cup of grated Parmesan cheese.
Transfer the risotto to a serving dish. Serve garnished with the remaining grated Parmesan and the crispy sage.

Notes

White Wine Substitution: In this recipe, you can omit the wine and use 1 tablespoon white wine vinegar + 7 tablespoons water OR 1 tablespoon fresh lemon juice + 7 tablespoons water.
Storage: First I have to say, risotto is one of those dishes that's best eaten as soon as it's ready! The sublimely creamy texture is at its peak. However, sometimes you just have leftovers! If you have leftover risotto, you can store it in a covered container in the fridge for up to 4 days or in the freezer for up to 3 months. I recommend putting the risotto in an airtight container; once it's cooled to room temperature, place a piece of plastic wrap directly on top, and then cover with the container's lid and pop it in the fridge or freezer.
Reheating: You can reheat risotto either on the stovetop or in the microwave, but you'll need around 1/4 cup of liquid per 1 cup of cold risotto. And just like when you first made it, be sure to stir frequently when you reheat risotto!

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