Golden Pumpkin Risotto with Parmesan & Sage

Creamy, Golden & Perfectly Balanced — A True Fall Favourite

This autumn risotto gets its glow from roasted pumpkin and its edge from crisp sage. Arborio rice slowly simmered with butter and Parmesan makes a silky base, while sage brings an earthy, aromatic finish that enhances every spoonful. Cook it once, and it will become a fall favourite forever. 

Ingredients (Serves 4–6)

• 1 small pumpkin (or 3 cups cubed)

• 1 tbsp olive oil (we recommend picking up our Antipasto Olive Oil)

• 1 small onion, finely chopped

• 1 ½ cups Arborio rice ½ cup white wine (optional)

• 4 cups hot vegetable or chicken stock

• 3 tbsp butter

• ½ cup grated Parmesan cheese (we recommend picking up our Antipastos Parmesan Cheese)

• Fresh sage leaves (6–8, plus extra for garnish)

• Salt & pepper to taste

Instructions

Roast the Pumpkin

Toss cubed pumpkin with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until golden and tender.

Start the Risotto Base

In a large pan, sauté onion in a bit of butter until soft. Add Arborio rice and toast 1–2 minutes.

Deglaze

Stir in wine (if using) until absorbed.

Add Stock Gradually

Ladle in hot stock, one scoop at a time, stirring until absorbed before adding more. Continue for about 18–20 minutes until rice is creamy but al dente.

Fold in the Pumpkin

Gently stir roasted pumpkin into the risotto.

Finish with Butter & Parm

Off heat, stir in butter, Parmesan, and chopped sage. Season to taste.

Garnish & Serve

Top with crispy fried sage leaves and an extra sprinkle of Parm.

Serve With

• Crispy prosciutto or pancetta

• Garlic bread or Focaccia

• White wine pairing (crisp Pinot Grigio or Chardonnay)

5 Tips for the Perfect Pumpkin Risotto

Use Hot Stock

Keep your broth warm as you add it. Cold liquid shocks the rice and slows down the creamy starch release.

Stir...But Not Constantly

Gentle stirring helps the rice release starch evenly. You’re aiming for creamy, not gluey.

Toast the Rice Well

Before adding any liquid, make sure the rice looks slightly translucent around the edges — this builds deep, nutty flavour.

Taste Often

Start checking for doneness around the 16-minute mark. Perfect risotto should be al dente — tender with a slight bite.

Rest Before Serving

Let it sit, covered, for 2–3 minutes off the heat before plating. It finishes absorbing flavour and gets luxuriously creamy.

Conclusion

Few dishes capture the season quite like classic pumpkin risotto. Creamy Aborio rice, sweet pumpkin, and earthy sage create a meal that feels both familiar and refined. Whether you’re prepping dinner for family, sharing with friends, or enjoying a quiet night in, this dish tastes delicious from the first bite to the last. Don’t forget to stop by Antipastos to round out your ingredients and make sure your dish comes together just right.