Description
A creamy, savory, and fast vegetarian risotto that comes together in about 30 minutes using a one-pot method. It features pumpkin puree, arborio rice, and crispy sage brown butter for a cozy, restaurant-quality meal.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 1 cup pumpkin puree (canned, not pie filling)
- 4 cups chicken or vegetable broth (low-sodium, kept warm)
- 4 tablespoons unsalted butter (divided)
- 12–15 fresh sage leaves
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup dry white wine (optional, substitute with broth and lemon juice)
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Prep ingredients: Dice onion, mince garlic, grate Parmesan, and measure pumpkin puree. Keep broth warm.
- Brown butter and crisp sage: In a small saucepan, melt 2 tablespoons butter over medium heat until nutty and golden. Add sage leaves and cook for 30 seconds until crisp. Remove sage with a slotted spoon and set aside. Keep brown butter warm.
- Sauté aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until soft. Add garlic and cook for 1 minute until fragrant.
- Toast the rice: Add Arborio rice to the skillet. Stir constantly for 1-2 minutes until edges are translucent and rice smells nutty.
- Deglaze with wine: Pour in white wine and stir until absorbed and skillet looks dry.
- Cook risotto: Add 2 cups warm broth. Stir and simmer until liquid is mostly absorbed (8-10 minutes). Stir in pumpkin puree. Add remaining 2 cups broth. Simmer and stir occasionally for 5-7 minutes until rice is tender but al dente.
- Finish: Remove from heat. Stir in remaining 2 tablespoons cold butter and Parmesan cheese. Stir in half of the crispy sage leaves. Adjust salt and pepper. Add splash of broth if too thick.
- Serve: Serve immediately topped with remaining crispy sage, drizzle of brown butter, extra Parmesan, and black pepper.
Notes
Keep broth warm to ensure even cooking. Do not use pumpkin pie filling as it contains sugar. Fresh sage is preferred over dried. Risotto reheats best with a splash of milk or cream. This recipe does not freeze well due to dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 420
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 3
- Protein: 10
Keywords: pumpkin risotto, sage brown butter, vegetarian dinner, one pot meal, fall recipes, quick dinner, arborio rice, cozy comfort food