Pumpkin Sage Risotto Recipe

Introduction

This cheese risotto combines creamy goat cheese with the warm flavors of pumpkin and herbs for a comforting and elegant dish. Perfect for cozy dinners, it has a rich texture and a subtle hint of spice that makes it truly special.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped shallot
• 2 cloves of garlic, grated or minced
• 1 1/2 cups arborio brown rice (short grain brown rice)
• 1/2 cup dry white wine
• 4 cups low sodium vegetable broth
• 1 cup pumpkin purée
• 1 1/2 teaspoons fresh chopped sage
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes
• Kosher salt and fresh ground black pepper to taste
• 4 ounces goat cheese (reserve one ounce for topping the risotto)
• 1/3 cup dried cranberries
• 2 tablespoons pumpkin seeds

Instructions

1. Step 1: Preheat the oven to 375° F. In a large glass measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée and set aside.
2. Step 2: Heat the olive oil in a large heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. When hot, add the shallot and sauté for 1 minute, then add the garlic and sauté for another 30 seconds. Season with salt and pepper.
3. Step 3: Pour in the white wine and cook for 1 minute, scraping any browned bits from the bottom of the pot. Add the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Stir in the sage, rosemary, nutmeg, red pepper flakes, and season with salt and pepper. Cover with a lid and bring to a boil.
4. Step 4: Once boiling, stir in the rice, replace the lid, remove the pot from heat, and place it on the middle rack of the oven. Bake for 60 to 70 minutes or until the rice is tender and cooked through.
5. Step 5: Remove the pot from the oven and stir in the goat cheese, stirring vigorously for about 2 minutes until the risotto is thick and creamy. If it seems dry, add a little more vegetable broth or water. Adjust seasoning with salt and plenty of black pepper, then taste.
6. Step 6: Serve the risotto topped with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and additional chopped sage and rosemary.

Tips & Variations

• Use fresh herbs whenever possible for the best flavor, but dried sage and rosemary can be substituted if needed; reduce the quantity by half.
• For a nuttier taste, toast the pumpkin seeds lightly before adding as a topping.
• If you prefer a creamier texture, stir in a little heavy cream or butter just before serving.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of vegetable broth or water to loosen the texture. Avoid microwaving to maintain the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Arborio rice instead of brown arborio rice?

Yes, regular Arborio rice can be used for a creamier texture, but the cooking time may be shorter—check for doneness around 40-50 minutes.

Is it necessary to use white wine in this recipe?

White wine adds acidity and depth, but if you prefer, you can substitute it with additional vegetable broth or a splash of lemon juice.

Pumpkin Sage Risotto Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

A creamy and flavorful cheese risotto featuring arborio brown rice baked to perfection with pumpkin purée, fresh herbs, and tangy goat cheese, topped with dried cranberries and pumpkin seeds for a delightful texture contrast.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 1 tablespoon olive oil
• 1/2 cup finely chopped shallot
• 2 cloves garlic, grated or minced
• 1 1/2 cups arborio brown rice (short grain brown rice)
• 1/2 cup dry white wine
• 4 cups low sodium vegetable broth
• 1 cup pumpkin purée

Herbs and Spices

• 1 1/2 teaspoons fresh chopped sage
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes
• Kosher salt and fresh ground black pepper to taste

Cheese and Toppings

• 4 ounces goat cheese (reserve 1 ounce for topping)
• 1/3 cup dried cranberries
• 2 tablespoons pumpkin seeds

Instructions

1. Prepare Pumpkin Broth Mixture: Preheat the oven to 375°F. In a large glass measuring cup, whisk together 1 cup of the vegetable broth with the pumpkin purée until smooth. Set aside.
2. Sauté Aromatics: Heat olive oil in a large heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Once hot, add the finely chopped shallot and sauté for about one minute until softened. Add the grated or minced garlic and sauté for another 30 seconds. Season with kosher salt and freshly ground black pepper.
3. Deglaze and Add Liquids: Pour in the dry white wine and cook for one minute, scraping any browned bits from the bottom of the pot to incorporate flavors. Then add the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Stir in the fresh chopped sage, rosemary, ground nutmeg, red pepper flakes, and season again with salt and pepper. Stir well and cover with a lid. Bring the mixture to a boil.
4. Add Rice and Bake: Once boiling, stir in the arborio brown rice, replace the lid, and remove the pot from the heat. Place the covered pot on the middle rack of the preheated oven and bake for 60-70 minutes or until the rice is tender and fully cooked through.
5. Finish the Risotto: Remove the pot from the oven and immediately stir in the goat cheese. Stir vigorously for about 2 minutes until the risotto is thick and creamy. If the risotto appears too dry, gradually add more vegetable broth or water to achieve the desired consistency. Taste and adjust seasoning with additional salt and a generous amount of pepper.
6. Serve: Spoon the risotto into bowls and top with the reserved crumbled goat cheese, dried cranberries, pumpkin seeds, and additional chopped fresh sage and rosemary for garnish and flavor contrast.

Notes

• Using oven baking instead of stovetop stirring reduces active cooking time and creates a creamy texture with less hands-on attention.
• Arborio brown rice gives a nuttier flavor and healthier profile compared to traditional white arborio rice but requires longer cooking.
• Adjust seasoning to taste, especially salt and pepper, after baking as flavors meld differently in the oven.
• Add additional broth incrementally if risotto seems dry when stirring in the cheese at the end.
• Feel free to substitute pumpkin purée with butternut squash purée for a different but complementary flavor.

Keywords: cheese risotto, pumpkin risotto, baked risotto, goat cheese risotto, vegetarian risotto, autumn recipes