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+ servings
Le Creuset croquette with risotto

Parmesan Pumpkin Sage Risotto

This risotto is a fantastic main dish or a flavorful side. Very easy to make with a pop of pumpkin flavor and a deep, rich parmesan stock that makes this luxurious and wonderful.
Course Dinner, Main Course, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Calories 313kcal
Author Julia Day


  • 2 shallots or 1 yellow onion
  • 2 carrots medium (you'll need about a half cup chopped)
  • 1 cup pumpkin puree
  • 3 cups chicken stock or vegetable stock
  • 1 tsp salt
  • 1/4 cup white wine
  • 1 1/2 cups Arborio rice
  • 1 tbsp fresh sage
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp ground nutmeg
  • 1 tbsp butter


  • In a sauce pan, add the chicken stock and pumpkin puree and bring to a low simmer.
  • While the broth is heating, chop the shallots (or onions) and carrots and mince the sage. In a deep skillet or Dutch oven, heat the olive oil and add in the onion and carrot over medium heat. Cook until onion is translucent and then add the sage and garlic. Cook for 1 more minute.
  • Now, add the rice and give a quick stir, let that toast up for about 1-2 minutes to get a light golden brown, this will add in a lot of flavor. Add in the white wine and cook until absorbed into the rice, stirring frequently. Turn heat to low-med.
  • Give the broth a quick stir and add in broth 1 cup at a time, stirring every few minutes to make sure the rice doesn't stick to the bottom and the broth is evenly distributed. Cook until no broth is visible and then add a another cup. Repeat process until all broth is absorbed and rice is dense and luxurious (no uncooked bite).
  • Take off heat and stir in parmesan cheese, nutmeg and butter. Crack some fresh pepper on top and enjoy!


Calories: 313kcal | Carbohydrates: 51g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 721mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9882IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 3mg