Spiced Pumpkin and Sage Risotto with Crispy Sage Butter

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Spiced pumpkin and sage risotto is a creamy stovetop rice dish made with arborio rice, canned pumpkin purée, smoked paprika, nutmeg and fried sage, and it comes together in about 45 minutes in one pan.

I stir the purée into the toasted rice before any stock goes in. That short cook mellows the raw canned flavor and tints every grain orange. Smoked paprika and nutmeg keep it savory, with a little cinnamon in the background.

The sage fries first in butter, so the same pan gives you crisp leaves for the top and a nutty fat for the onion. It eats like a full meal and stays vegetarian if you pick the right cheese.

One judgment call: pumpkin makes risotto tighten fast. Pull the pan while it still flows slowly across the bottom, because it keeps thickening as it sits.

Why You’ll Love This Recipe

• Comes together in about 45 minutes in one pan
• Canned pumpkin purée means no roasting or peeling
• Crisp sage leaves add crunch against the creamy rice
• Eats like a full meal and stays vegetarian

Ingredient Notes

• arborio rice: Carnaroli or vialone nano work the same way, and carnaroli is a little more forgiving. Skip long-grain and basmati, which stay separate instead of turning creamy.
• pumpkin purée: Use 100 percent pumpkin, not pie filling. Butternut squash purée swaps in at the same weight and tastes slightly sweeter.
• fresh sage: Dried sage won’t crisp. If you can’t find fresh, stir 1/2 tsp dried rubbed sage in with the garlic and top the bowls with toasted pepitas for crunch.
• dry white wine: Replace it with 120 ml extra stock plus 2 tsp lemon juice if you’d rather skip alcohol.
• Parmesan: Traditional Parmesan uses animal rennet. Look for a vegetarian-labeled hard Italian-style cheese, or use 3 tbsp nutritional yeast for a dairy-free version.
• vegetable stock: Choose low-sodium so you control the salt, since the cheese adds plenty. Mushroom stock deepens the flavor if you have it.

Spiced Pumpkin and Sage Risotto with Crispy Sage Butter

Arborio rice simmered with pumpkin purée, smoked paprika, nutmeg and cinnamon, finished with Parmesan and topped with crisp fried sage.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 505

Ingredients Method Notes

Ingredients

  

For the risotto

• 2 tbsp unsalted butter / 28 g; for frying the sage
• 1 tbsp olive oil
• 18 leaves fresh sage leaves (about 15 g); 12 left whole, 6 finely chopped
• 1 yellow onion medium (150 g); finely diced
• 2 cloves garlic minced
• 3/4 tsp kosher salt plus more to taste
• 300 g arborio rice / 1 1/2 cups; do not rinse
• 120 ml dry white wine / 1/2 cup; such as pinot grigio
• 245 g pumpkin purée / 1 cup; 100 percent pumpkin, not pie filling
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg freshly grated if possible
• 1/4 tsp ground cinnamon
• 1/2 tsp black pepper freshly ground
• 1.1 l low-sodium vegetable stock / 4 3/4 cups; kept hot

To finish

• 2 tbsp unsalted butter / 28 g; cold, cubed
• 60 g Parmesan / about 1 cup; finely grated, save a little for topping
• 2 tsp lemon juice

Method

 

1. Bring the stock to a bare simmer in a 2-quart / 1.9 L saucepan and keep it on low heat. While it warms, dice the onion, mince the garlic, grate the Parmesan and chop 6 of the sage leaves.
2. Melt 2 tbsp butter with the olive oil in a 28 cm / 11-inch deep sauté pan over medium heat. Add the 12 whole sage leaves and fry for 45 to 60 seconds until they turn deep green and stiff. Lift them onto paper towel and sprinkle with a pinch of salt.
3. Add the onion and 1/2 tsp salt to the sage butter. Cook for 5 to 6 minutes, stirring, until soft and translucent without browning. Stir in the garlic and chopped sage for 30 seconds, then add the rice and stir for 2 minutes until the edges turn translucent and smell nutty.
4. Pour in the wine and stir until it's absorbed, about 2 minutes. Stir in the pumpkin purée, smoked paprika, nutmeg, cinnamon and pepper, and cook for 1 minute so the purée loses its raw canned edge.
5. Turn the heat to medium-low and add the hot stock about 120 ml (1/2 cup) at a time, stirring often and waiting until the pan looks nearly dry before the next ladle. Expect about 9 additions over 18 to 20 minutes. Taste at 18 minutes: the rice should be tender with a slight bite in the center, and the risotto should flow slowly when you drag a spoon across the bottom. If the stock runs out first, use hot water.
6. Take the pan off the heat. Stir in the remaining 2 tbsp cold butter, most of the Parmesan and the lemon juice, then taste and add salt if needed. Loosen with a splash of hot stock if it looks tight. Spoon into warm bowls and serve within 5 minutes, topped with the crisp sage and the reserved Parmesan.

Notes

• Keep the stock hot so the rice cooks evenly and the pan never stops bubbling.
• Don't rinse the arborio. The surface starch is what makes the risotto creamy.
• Taste the rice at 18 minutes and stop when the center has a slight bite.
• Add stock about 120 ml at a time and wait until the pan looks nearly dry.

Tips for Success

• Keep the stock at a bare simmer in the second pan so each ladle doesn’t stall the rice and slow the cooking.
• Buy purée labeled 100 percent pumpkin, since pie filling brings sugar and spices that throw off the seasoning.
• Stir often but not constantly, and hold the heat at medium-low so the liquid bubbles gently instead of boiling away.
• Salt in stages, half with the onion and the rest after the last ladle, because stock and Parmesan both add sodium.
• Drain the fried sage on paper towel and salt it right away so the leaves stay crisp until you serve.

Variations

• Brown 200 g sliced cremini mushrooms in the pan before the sage butter and onion for a more umami-forward version.
• Fold 100 g baby spinach into the finished risotto with the Parmesan and let it wilt for about a minute.
• Top each bowl with toasted pepitas and a drizzle of chili oil for crunch and a little heat.

Storage and Reheating

Spiced pumpkin and sage risotto keeps 3 to 4 days in an airtight container in the refrigerator. Spread it in a shallow container and refrigerate within 1 hour of cooking, because cooked rice can carry Bacillus cereus spores that multiply at room temperature. Leave the sage off the stored portions, since the leaves go soft.

Reheat in a skillet over medium-low heat with 60 ml (4 tbsp) of stock or water per portion. Stir for 3 to 5 minutes until it reaches 165 F / 74 C and loosens up again. In the microwave, use 70 percent power in 90-second bursts, stirring between, with the same splash of liquid. Fry a few fresh sage leaves in a spoonful of butter to top it.

I don’t freeze it. The rice turns soft and the texture never fully recovers.

Serving Suggestions

Serve spiced pumpkin and sage risotto in warm shallow bowls within 5 minutes of finishing, topped with the crisp sage leaves, a little Parmesan and a few cracks of black pepper. Warm bowls slow the tightening.

A lemony arugula salad or roasted broccoli rounds it out, and a glass of the dry white wine you cooked with fits the plate. The risotto eats like a full meal, so a light side is plenty.

For extra crunch, scatter toasted pepitas or chopped hazelnuts over each bowl.

FAQ

Why is my pumpkin risotto stiff instead of creamy?

Pumpkin purée and rice starch thicken quickly once the pan comes off the heat. Stir in 60 to 120 ml of hot stock or water until the risotto flows slowly across the pan again. Serve within 5 minutes of finishing, since it keeps tightening as it sits.

Can I use butternut squash instead of canned pumpkin purée in this risotto?

Yes, use 245 g of cooked, mashed butternut squash or store-bought butternut purée in the same spot. Roasting fresh squash first gives a sweeter, deeper flavor, but plan for 30 extra minutes. Skip pumpkin pie filling, since its added sugar and spices throw off the seasoning.

How do I reheat leftover pumpkin sage risotto without drying it out?

Reheat it in a skillet over medium-low heat with 60 ml of stock or water per portion, stirring for 3 to 5 minutes until steaming hot and loose again. A microwave works at 70 percent power in 90-second bursts with a splash of liquid. Keep leftovers refrigerated for 3 to 4 days at most.

What goes well with spiced pumpkin and sage risotto?

A peppery arugula salad dressed with lemon cuts through the butter and Parmesan. Roasted broccoli or garlicky sautéed kale also work, and a glass of the same dry white wine you cooked with suits it. The risotto eats like a full meal, so keep sides light.

Is spiced pumpkin and sage risotto gluten free, and can I make it dairy free?

It’s gluten free as written, provided your vegetable stock and wine carry no gluten-containing additives. For dairy free, use olive oil or vegan butter in place of the butter and stir in 3 tablespoons of nutritional yeast instead of Parmesan. Check the Parmesan label if you need it vegetarian, since traditional versions use animal rennet.

What is the difference between pumpkin risotto and risotto alla zucca?

Risotto alla zucca is the northern Italian pumpkin risotto, usually cooked with diced fresh squash that melts into the rice. This version uses canned purée for speed, plus smoked paprika, nutmeg and cinnamon for a spiced autumn flavor. Both finish with butter and cheese for the same creamy texture.

If you enjoyed this, try

• this Creamy Roasted Pumpkin Risotto with Crispy Sage Leaves
• Crispy Pan-Fried Gnocchi with Brown Butter and Sage recipe
• Spiced Roasted Pumpkin and Coconut Soup with Ginger recipe
• Creamy Roasted Squash Lasagna with Sage Butter Sauce