This Pumpkin Risotto with Crispy Sage is a cozy and elegant fall-inspired meal that’s perfect for Halloween or Thanksgiving. Arborio rice is slowly cooked with broth, pumpkin puree, Parmesan, and a touch of cream for a velvety, golden risotto. The dish is finished with crispy sage leaves fried in butter, adding an aromatic crunch to each bite. It’s a festive, seasonal main dish or side that balances savory richness with subtle sweetness from the pumpkin. Serve it warm for an autumn dinner that feels indulgent yet comforting.
Pumpkin Risotto with Crispy Sage Recipe
Description
Pumpkin Risotto with Crispy Sage is a fall risotto made with pumpkin puree, Parmesan, and topped with fried sage leaves.
Ingredients
1 1/2 cups Arborio rice
1 onion, diced
2 garlic cloves, minced
3 tbsp olive oil
1/2 cup white wine
4 cups broth
1 cup pumpkin puree
1/2 cup Parmesan
2 tbsp cream (optional)
2 tbsp butter
8–10 sage leaves
Salt and pepper
Instructions
1. Sauté onion and garlic in olive oil.
2. Add Arborio rice, toast lightly.
3. Stir in wine, cook until absorbed.
4. Add broth gradually, stirring until creamy.
5. Stir in pumpkin, Parmesan, and cream.
6. Fry sage leaves in butter until crispy.
7. Top risotto with sage and serve warm.
Notes
Use roasted pumpkin puree for rich flavor. Try Pecorino Romano instead of Parmesan. Serve as a vegetarian main or side dish.