Creamy Pumpkin Risotto with Sage: The Ultimate Fall Comfort Food Recipe
Indulge in the rich, earthy flavors of autumn with our exquisite Creamy Pumpkin Risotto. This isn’t just a dish; it’s a culinary embrace, offering the ultimate comfort in every velvety spoonful. Made with authentic Italian risotto rice, simmering brodo (broth), fragrant sautéed onion and garlic, and a bright splash of white wine, this recipe transforms simple ingredients into a restaurant-level masterpiece in approximately 40 minutes. The addition of silky pumpkin purée infuses the risotto with a gentle sweetness and a beautiful, warm hue, perfectly complemented by fresh sage. Whether you serve this savory pumpkin risotto as an elegant side dish for your holiday feast or elevate it to a hearty dinner by topping it with browned, fully cooked chicken sausage for added protein, it’s guaranteed to be a fall favorite. Naturally gluten-free and easily adaptable for a vegan diet, this recipe promises warmth, flavor, and a touch of Italian charm.
Risotto often carries a reputation for being a fussy, labor-intensive dish, but that couldn’t be further from the truth. With the right technique and a little patience, achieving a perfectly creamy, al dente risotto at home is surprisingly straightforward. I’ve perfected this easy pumpkin risotto recipe over decades, simplifying the method without compromising on flavor or texture. The process is elegantly simple: begin by toasting the Italian rice with finely chopped onion and garlic in a good olive oil to build a foundational flavor. Next, deglaze the pan with a splash of dry white wine, allowing its acidity to lift and brighten the dish. The magic truly happens as you gradually add hot broth, one ladleful at a time, stirring consistently to coax out the starches from the rice, creating that signature silky texture. Finally, stir in the vibrant pumpkin purée and fresh sage, transforming the dish into a celebration of autumn flavors. In about 40 minutes, you’ll have a rich, velvety risotto, ideal for a cozy fall dinner. Enjoy it as a refined side, or make it a complete meal by adding savory browned chicken sausage.
Why This Creamy Pumpkin Risotto is a Must-Try
There are countless reasons to add this delightful pumpkin risotto recipe to your fall cooking repertoire. It’s more than just a meal; it’s an experience, bringing the essence of autumn directly to your table.
- Fall Comfort, Elevated – This risotto embodies the very best of fall cooking. It’s wonderfully creamy, deeply cozy, and feels just a little luxurious, thanks to the subtle warmth and vibrant color that pumpkin purée adds without making the dish heavy. It’s the perfect fall risotto recipe for those chilly evenings, promising to warm you from the inside out.
- Simple Ingredients, Exceptional Flavor – You don’t need exotic components to create something extraordinary. This recipe relies on humble yet high-quality ingredients: fragrant onion and garlic, rich broth, a bright splash of wine, and a spoonful of pure pumpkin purée. The secret lies not in the complexity of the ingredients, but in the classic Italian technique that transforms them into a truly memorable dish.
- Faster Than You Think – Don’t be intimidated by the idea of making risotto from scratch. Despite its gourmet appeal, this pumpkin risotto comes together remarkably quickly, requiring only about 40 minutes from start to finish. You’ll be able to create restaurant-level quality in your own kitchen, perfect for weeknight meals or impressive entertaining without the fuss.
- Incredibly Flexible Meal – This dish is wonderfully versatile. Serve it as an elegant and satisfying side dish alongside roasted meats like chicken or pork, or alongside a simple seared salmon. To transform it into a robust main course, simply top it with savory browned chicken sausage, crispy pancetta, or even seared shrimp or scallops for added protein and textural contrast. It adapts beautifully to your dietary needs and meal preferences.
- Naturally Gluten-Free & Vegan-Friendly – For those with dietary restrictions, this risotto is a fantastic option. Made with naturally gluten-free rice, it caters to specific needs. With a few simple substitutions (like vegetable broth and plant-based butter/cheese), it becomes a delicious and satisfying vegan pumpkin risotto, ensuring everyone can enjoy its creamy goodness.
Chef’s Tip – Choosing the Right Rice for Risotto
To craft a truly authentic and creamy risotto, the choice of rice is paramount. You simply must use authentic Italian risotto rice. Why is this so crucial? Because short-grain varieties like Arborio, Carnaroli, and Vialone Nano are naturally rich in a special type of starch called amylopectin. As the rice gently cooks and is continuously stirred, this amylopectin starch is released, dissolving into the liquid to create risotto’s unmistakable creamy, velvety texture – all without the need for actual cream. These particular rices are also plump and possess an incredible ability to absorb liquid beautifully while steadfastly holding their shape. This characteristic is vital for achieving that perfect “creamy-but-slightly-firm” bite, known as al dente, in every single spoonful. For consistency and superior texture, my personal favorite risotto rice that I always keep stocked in my pantry is this special Carnaroli.
Looking for another delightful pumpkin recipe? For a quick and healthy start to your day, try making a refreshing pumpkin smoothie!
Essential Ingredients for Perfect Pumpkin Risotto
Creating this creamy pumpkin risotto masterpiece requires just a few carefully selected, simple ingredients. Focusing on quality will truly elevate the final dish, delivering rich, authentic Italian flavors that sing of autumn.
- Risotto Rice – This is the backbone of your risotto. Opt for real Italian risotto rice varieties like Carnaroli (my absolute favorite for its superior starch content and ability to retain shape) or Arborio. These short-grain rices are crucial because they release the necessary amylopectin starch to achieve that signature creamy, luxurious finish without needing any added cream. More essential tips on choosing the right rice are provided below.
- Pumpkin Purée – Use 100% pure canned pumpkin purée. It’s vital to avoid pumpkin pie mix, which contains added sugars and spices that will alter the savory profile of your risotto. Pumpkin purée adds a gentle, earthy sweetness, a beautiful natural color, and a silky body, making this a truly delightful risotto with canned pumpkin.
- Brodo (Broth) – The liquid base for your risotto. A high-quality chicken broth or turkey broth will provide a rich, savory depth that perfectly complements the pumpkin. For a vegetarian pumpkin risotto, a flavorful vegetable broth is an excellent substitute, ensuring the dish remains deeply satisfying. Always make sure your broth is hot before adding it to the rice, as cold broth can shock the rice grains and hinder starch release.
- Onion – A finely chopped yellow, white, or brown onion forms the sweet, aromatic foundation of your risotto. It’s sautéed until translucent, infusing the olive oil with its delicate flavor without browning.
- Garlic – Freshly minced garlic cloves add a warm, pungent bite that is essential to the overall flavor profile. Be careful not to burn the garlic, as this can turn bitter.
- Dry White Wine – A splash of dry white wine (such as Pinot Grigio, Sauvignon Blanc, or an un-oaked Chardonnay) is used to deglaze the pan. This step is not just about adding flavor; it helps to lift any flavorful bits stuck to the bottom of the pan, adding brightness and acidity that cuts through the richness of the dish.
- Unsalted Butter or Olive Oil – A knob of unsalted butter, stirred in at the very end off the heat (a technique known as “mantecare”), adds an incredible gloss and creaminess. Alternatively, a drizzle of good quality extra virgin olive oil can achieve a similar luscious texture, especially for a dairy-free version.
- Parmigiano-Reggiano Cheese – Freshly grated Parmigiano-Reggiano is non-negotiable for authentic Italian risotto. Its salty, nutty, and umami-rich flavor melts into the risotto, providing an essential layer of savory richness and contributing significantly to the creamy texture.
- Fresh Herbs – Fresh sage is the classic herb pairing for pumpkin and squash. Finely chopped sage leaves are stirred into the risotto for an aromatic burst, and a few leaves crisped in oil or butter make a beautiful and delicious garnish.
- Salt and Pepper – Fine sea salt and freshly ground black pepper are crucial for seasoning the risotto throughout the cooking process, balancing and enhancing all the flavors.
Please refer to the detailed recipe card below for precise measurements of all ingredients, including salt and pepper recommendations.
Chef’s Note: Brodo – What Italians Call Broth
In Italian cuisine, “brodo” simply means broth – it’s the versatile and flavorful liquid foundation used in a myriad of dishes, from the heartiest risottos to comforting soups and delicate sauces. The quality of your brodo profoundly impacts the final taste of your risotto. While store-bought low-sodium broths can work in a pinch, a homemade broth truly elevates the dish. My own homemade chicken bone broth, speedy Instant Pot chicken broth, and comforting turkey broth are all excellent examples of brodo, crafted by slow-simmering bones, meat, aromatic vegetables, and fresh herbs to extract maximum flavor and nutritional benefits, making them incredibly rich and versatile for any culinary application.
For a wonderful pumpkin, no-bake dessert that’s perfect for any occasion, be sure to try this luscious spiced pumpkin mousse. It’s an effortless treat!
Creative Substitutions and Delicious Variations
This pumpkin risotto recipe is wonderfully adaptable, allowing for a variety of substitutions and additions to suit your taste, dietary needs, or what you have on hand. Don’t hesitate to experiment and make it your own!
- Pumpkin Alternatives – If you don’t have canned pumpkin purée or prefer a different squash, you can easily substitute mashed roasted butternut squash. Other excellent options include roasted and mashed acorn squash, kabocha squash, or even sweet potato purée for a slightly different flavor profile. The key is to use pure, unsweetened purée.
- Cheese Options – While Parmigiano-Reggiano is classic, feel free to explore other Italian hard cheeses. Try Pecorino Romano for a sharper, saltier edge, or Grana Padano for a milder, slightly nuttier finish. A combination of cheeses can also add complexity. For a delightful surprise, consider a touch of smoked Gouda or Fontina, which melts beautifully and adds a lovely depth.
- Protein Power-Ups – To transform this creamy side into a substantial main meal, consider stirring in various cooked proteins. Sliced and browned chicken sausage (like the Applegate Farms chicken sausage mentioned in the recipe) is a fantastic choice. Other savory additions include crisp-fried pancetta or bacon, tender seared shrimp, succulent sea scallops, or even sautéed mushrooms for a vegetarian boost. Leftover roasted chicken or turkey can also be shredded and stirred in.
- No Alcohol Option – If you prefer to cook without wine, simply skip the deglazing step with wine. Instead, proceed directly to adding the broth. To replicate the brightness and acidity that wine provides, add a squeeze of fresh lemon juice (about 1-2 teaspoons) to the risotto at the end, just before serving. A splash of white grape juice can also be used as a non-alcoholic substitute.
- Dairy-Free & Vegan Pumpkin Risotto – This recipe is easily made dairy-free and vegan. Use vegetable broth instead of chicken or turkey broth. Replace unsalted butter with a high-quality plant-based butter or a generous drizzle of extra virgin olive oil for richness. For the cheesy flavor, omit the Parmesan and stir in nutritional yeast (about 2-3 tablespoons, to taste) which offers a savory, umami depth, or use a good quality vegan Parmesan alternative.
- Herb Variations – While fresh sage is traditional, fresh rosemary or thyme also pair beautifully with pumpkin. You could use a combination, or experiment with a pinch of nutmeg or a very tiny dash of cinnamon for an even warmer, spicier note (be sparing!).
- Add More Vegetables – Boost the nutritional content and flavor by sautéing finely diced carrots, celery, or leeks along with the onion at the beginning. You could also stir in some baby spinach or kale at the very end until just wilted.
Step-by-Step Guide: How to Make Creamy Pumpkin Risotto
Follow these detailed steps to create a rich, velvety pumpkin risotto that will impress your family and friends. The key is patience and consistent stirring, but the process is simpler than you might imagine.
- Sauté Aromatics: In a sturdy 3-3½-quart saucier or wide-bottomed pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté gently until it becomes soft and translucent, typically 2-3 minutes. It’s crucial not to let the onion brown, as this can impart a bitter flavor. Once soft, stir in the minced garlic and cook for just 1 minute more, until fragrant. Again, avoid browning the garlic.
- Toast the Rice: Add the Italian risotto rice to the pan with the sautéed aromatics. Stir continuously for 2-3 minutes, ensuring every grain is well coated with the olive oil, onion, and garlic. This “toasting” step, known as tostatura, is vital. It slightly seals the outer layer of the rice, helping it cook evenly, absorb liquid without becoming mushy, and release its starches gradually for maximum creaminess. You’ll notice the edges of the rice grains becoming slightly translucent. Add a little of the salt at this stage.
- Deglaze with Wine: Pour in the dry white wine. Stir constantly as the wine simmers and evaporates. This process, called deglazing, lifts any flavorful browned bits from the bottom of the pan and adds a crucial layer of acidity and depth to the risotto. Continue stirring until the wine is almost completely absorbed and the pan appears nearly dry.
- Gradual Broth Addition: This is the heart of risotto making. Begin adding the hot broth, one ladleful (about ⅓ cup) at a time, to the rice. Stir frequently, allowing the rice to absorb almost all of the liquid before adding the next ladle. Maintain a gentle bubble in the risotto, adjusting the heat as needed. The constant stirring helps release the amylopectin, creating that signature creamy texture.
- Achieve Al Dente: Continue the ladle-by-ladle process for about 25-30 minutes total. You’ll know it’s time for more broth when you can draw a line through the rice at the bottom of the pan with your spoon, and the liquid slowly fills it in. Toward the end of cooking, taste the rice frequently. It should be tender but still have a slight, pleasant chew in the center – this is the perfect al dente texture. You may not use all of the broth. Season lightly with a little more salt as you go.
- Incorporate Pumpkin & Finish: Once the rice is al dente, stir in the pumpkin purée and finely chopped fresh sage. Cook for a few minutes until the pumpkin is heated through and well integrated, giving the risotto its beautiful color and flavor. Remove the pan from the heat.
- Mantecare (Final Creaminess): This crucial final step happens off the heat. Stir in the freshly grated Parmesan cheese and a knob of unsalted butter (or a drizzle of good olive oil for dairy-free). Stir vigorously for about 30 seconds to incorporate fully, creating that signature glossy, emulsified texture and ensuring maximum creaminess. Taste and adjust the seasoning with additional salt and pepper as needed. The risotto should be flowing (known as all’onda, “like a wave”). If it’s too thick, loosen it with a splash more hot broth. Serve immediately to enjoy its perfect texture.
- Adding Sausage (Optional Protein): If you’re adding chicken sausage to make this a main dish, slice the pre-cooked sausage into desired pieces. In a separate pan, brown and heat the sausage through until nicely caramelized. Serve the hot sausage either directly atop individual servings of risotto or in a separate bowl for guests to add themselves. This keeps the risotto vegetarian-friendly until served.
Chef’s Tip – The Right Pan for Risotto
Having the proper cookware can significantly enhance your risotto-making experience. A pan specifically designed for sauces, often called a saucier, or sometimes a sautéuse, with its curved sides and wide base, is ideal for making risotto. The curved sides make continuous stirring much easier, preventing rice from getting stuck in sharp corners and ensuring more even starch release. The wide base promotes steady evaporation, which is essential for achieving that beautifully silky texture. Honestly, my saucier is one of the most cherished and frequently used pans in my extensive collection, and it’s truly worth investing in if you plan to make risotto regularly. If you don’t have a saucier or sautéuse, a regular 3- to 3½-quart pot will work; just be sure to diligently stir into all the edges to prevent sticking. A small Dutch oven is another excellent alternative, as its slightly sloped bottom offers similar benefits to a saucier.
Expert Tips for Perfect Pumpkin Risotto Every Time
While the step-by-step guide covers the essentials, these additional expert tips will help ensure your pumpkin risotto is consistently delicious, creamy, and perfectly al dente.
- Always Use Warm Broth: This is a golden rule for risotto. Keeping your broth simmering gently in a separate pot ensures that each ladleful you add doesn’t shock the rice and halt the cooking process. Cold broth will cool down the pan, interrupt starch release, and result in a longer cooking time and a less creamy final product.
- Stir Regularly, Not Frantically: Risotto requires stirring, but it doesn’t need constant, vigorous stirring. Regular, gentle stirring ensures the rice grains rub against each other, releasing their starches into the liquid, which is how you achieve that coveted creaminess. It also prevents the rice from sticking to the bottom of the pan.
- Don’t Overcrowd the Pan: Use a pan of appropriate size (as discussed in the “Chef’s Tip” above). An overcrowded pan lowers the temperature, preventing proper evaporation and starch release, which can lead to a gummy rather than creamy risotto.
- Taste for Al Dente: The perfect risotto rice should be tender but still offer a slight resistance or “bite” in the center. Start tasting the rice around the 20-minute mark and continue every few minutes until it reaches your preferred texture. Don’t rely solely on the total cooking time, as it can vary.
- Serve Immediately: Risotto waits for no one! It is at its absolute best – perfectly creamy and flowing – right off the heat. As it cools, the rice continues to absorb liquid and can become thick and clumpy. Have your plates warm and ready.
- Season Throughout: Don’t wait until the very end to season. Add a pinch of salt when toasting the rice and adjust seasonings as you add broth. This builds layers of flavor. Remember that Parmesan cheese is salty, so account for that in your final seasoning.
- Control the Heat: Keep the risotto at a gentle simmer throughout the broth addition phase. If it’s too high, the liquid will evaporate too quickly, cooking the outside of the rice before the inside. If it’s too low, the rice won’t release its starch efficiently.
How to Savor Creamy Pumpkin Risotto
This versatile pumpkin risotto can be enjoyed in various ways, making it suitable for any meal or occasion. Here are some delightful suggestions:
- As a Cozy Main Course: Serve generous portions of the warm, creamy risotto in bowls. Top with savory browned chicken sausage, crispy pancetta, or even perfectly seared shrimp or sea scallops for an added layer of protein and flavor, transforming it into a hearty and complete meal. For a vegetarian main, consider topping with sautéed wild mushrooms or a sprinkle of toasted pumpkin seeds.
- As an Elegant Side Dish: This risotto pairs beautifully with a wide range of main courses. It’s an excellent accompaniment to roasted chicken, succulent pork tenderloin, grilled or pan-seared salmon, or even a simple pan-fried steak. Its rich flavor and creamy texture provide a comforting contrast to leaner proteins.
- Enhance with Color and Texture: Elevate the presentation and flavor by adding garnishes. A few crisp sage leaves (fried briefly in a little oil until shatteringly crisp), an extra sprinkle of freshly grated Parmesan, or a luxurious drizzle of high-quality extra virgin olive oil or browned butter can add both visual appeal and a burst of flavor. Toasted pine nuts or pepitas (pumpkin seeds) also offer a delightful crunch.
- A Next-Day Twist: Crispy Risotto Cakes: Don’t let any leftovers go to waste! Chilled risotto makes fantastic crispy cakes. Simply shape the cold risotto into patties or balls, lightly coat them in gluten-free breadcrumbs or cornmeal for an extra crisp, and pan-fry them until golden brown and heated through. These risotto cakes make a wonderful appetizer or a light lunch, especially delicious with a dollop of marinara or a fresh herb aioli.
Storage and Reheating Instructions
While risotto is always best enjoyed fresh off the stove, you can certainly save and reheat leftovers with a little care to preserve its creamy texture.
If you find yourself with any delicious leftovers, store them in an airtight container in the refrigerator for up to 4 days. When it comes to reheating, avoid the microwave if possible, as it tends to dry out risotto and alter its texture, making it less creamy and more gummy. Instead, the best method is to gently warm the risotto in a saucepan over medium-low heat on the stovetop. Add a splash of extra broth or water – about ¼ to ½ cup per serving – and stir continuously until the risotto becomes creamy and hot again. This rehydrates the rice and revives its luscious consistency.
Common Questions About Pumpkin Risotto
Yes, absolutely! If you prefer to omit the wine, simply substitute it with an equal amount of hot broth. To add a similar brightness and acidity that the wine provides, stir in a squeeze of fresh lemon juice (about 1-2 teaspoons) at the very end of cooking, just before serving. You can also use a splash of non-alcoholic white grape juice.
Yes, you certainly can and it will yield a slightly sweeter, more earthy flavor. To use fresh pumpkin, you’ll need to roast it first. Halve a small pie pumpkin or sugar pumpkin, scoop out the seeds, place cut-side down on a baking sheet, and roast at 400°F (200°C) until very tender (about 30-45 minutes). Scoop out the flesh and mash it smooth. For this recipe, measure out about ¼ to ½ cup of your freshly mashed pumpkin per batch, adding it as directed in the recipe. Ensure it’s pure pumpkin, not spiced.
Risotto is truly at its peak when served fresh, immediately after cooking, when it’s at its creamiest “all’onda” consistency. However, if you need to prepare it partially in advance, a technique often used in restaurants is to par-cook it. Cook the risotto until it’s just shy of al dente – meaning it’s still quite firm in the center – and a bit looser than you’d serve it. Spread it thinly on a sheet pan to cool quickly, then refrigerate. When ready to serve, reheat the par-cooked risotto gently in a pan with additional hot broth, stirring until it reaches your desired creamy, al dente texture. Stir in the cheese and butter (or dairy-free alternatives) right before serving to maintain freshness and proper emulsification.
Absolutely! To make this pumpkin risotto dairy-free and suitable for a vegan diet, use a good quality extra virgin olive oil instead of butter for sautéing. For the final “mantecare” step, replace the butter with a drizzle of robust extra-virgin olive oil or a plant-based butter alternative. For the cheesy flavor and umami depth, skip the Parmesan and incorporate 2-3 tablespoons of nutritional yeast, or use a high-quality vegan Parmesan substitute.
If your risotto is too thick, simply add an extra splash of hot broth, a tablespoon at a time, stirring until it reaches the desired flowing, creamy consistency (all’onda). If it’s too thin, it means you’ve added too much liquid or cooked it for too short a time. Continue to cook and stir until more liquid has evaporated and the texture thickens. Remember, the rice should be tender but still have a slight bite.
Yes, this risotto is quite versatile for adding other vegetables. Sautéing finely diced carrots or celery with the onion can add more aromatic depth. Towards the end of cooking, you can stir in tender vegetables like baby spinach, kale, cooked peas, or even roasted mushrooms. Just be mindful not to overcrowd the pan and adjust seasoning as needed.
More Delicious Fall Recipes with Pumpkin
Pumpkin is an incredibly versatile ingredient, shining in a myriad of both savory and sweet dishes. Here are more of our favorite fall recipes featuring pumpkin to inspire your seasonal cooking and add a touch of warmth to your table. Explore these delightful options!
- 5-Minute Pumpkin Overnight Oats
- Creamy Black Bean Pumpkin Soup
- Pumpkin Chocolate Chip Cake
- Pumpkin Tart (Gluten-Free Almond Flour Crust)
Did You Make This Delicious Pumpkin Risotto?
If you’ve had the pleasure of making this creamy pumpkin risotto, we’d absolutely love to hear from you! Your feedback is incredibly valuable and helps other readers in their culinary journeys. Please take a moment to leave a comment below and share your experience. Don’t forget to leave a star rating – it’s greatly appreciated and helps us know what you love! Happy cooking!
📖 Recipe
Pumpkin Risotto
Sally Cameron
Pin Recipe
Equipment
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1 3-3 ½ quart saucier or sauteuse or similar pan
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1 2 quart pan
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wooden spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- ¾ cup chopped onion
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3
large garlic cloves chopped fine or zested
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1
cup Italian rice – arborio or carnaroli
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½
cup dry white wine
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4
cup low sodium broth, chicken or turkey
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⅓
cup canned pure pumpkin
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1
tablespoon finely chopped fresh sage leaves plus extra for garnish
- ½ – ¾ teaspoon sea salt
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¼
teaspoon ground black pepper
Optional protein
- 4-6 links pre-cooked chicken dinner sausage I use Applegate Farms
Instructions
Warm the broth
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In a 2-quart pot over medium-low heat, add the broth and gently heat it until it’s simmering. It’s important not to boil the broth vigorously, as this can cause it to evaporate and reduce its volume, which we need for the risotto.
Saute aromatics
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In your 3-3½-quart saucier or wide pan, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it is soft and translucent – this usually takes 2-3 minutes. Ensure the onion does not brown. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Toast the rice
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Add the Italian risotto rice to the pan. Stir vigorously for 2-3 minutes to thoroughly coat each grain with the oil and aromatics. This process, known as ‘tostatura,’ lightly toasts the rice, sealing its outer layer and allowing it to absorb liquid more evenly, leading to a perfectly al dente interior. You will notice the edges of the rice grains becoming slightly translucent. Add a little of the sea salt at this stage to start building flavor.
Deglaze the pan
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Pour in the dry white wine. Stir continuously until the wine is almost completely absorbed by the rice and the pan is nearly dry. This step not only adds flavor but also deglazes the pan, lifting any flavorful browned bits from the bottom.
Add broth gradually
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Begin adding the hot broth, one ladleful (about ⅓ cup) at a time. Stir frequently and consistently. Wait until the broth is almost entirely absorbed by the rice – you should be able to draw a line with your spoon through the rice that slowly fills in – before adding the next ladleful. Keep the risotto at a gentle bubble, adjusting the heat as needed. Continue this process for approximately 25-30 minutes total, until the rice is just tender but still has a slight, pleasant bite (al dente). You may not need all the broth. Lightly season with a little more of the sea salt as you go.
Add pumpkin
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Once the rice is cooked al dente, stir in the pure canned pumpkin purée and the finely chopped fresh sage. Cook for a few minutes, stirring, until the pumpkin is heated through and well integrated into the risotto, giving it a beautiful autumnal color and flavor.
Finish risotto
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Remove the pan from the heat. Stir in the freshly grated Parmesan cheese and the knob of unsalted butter (or a drizzle of good olive oil for dairy-free). Stir vigorously for about 30 seconds to incorporate completely. This final step, known as ‘mantecare,’ is crucial for achieving maximum creaminess and a glossy finish. Taste the risotto and adjust seasoning with additional salt and pepper as needed. If the risotto appears too thick, loosen it with a splash of hot broth for more creaminess. Serve immediately to enjoy its perfect texture.
If adding sausage
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Near the finish of the risotto, slice the pre-cooked chicken sausage into desired pieces. In a separate pan, brown the sausage over medium heat until it’s nicely caramelized and heated through. Serve the browned sausage either atop individual servings of the pumpkin risotto or in a side bowl, allowing guests to add it themselves.
Notes
For an even richer pumpkin flavor and a deeper, more vibrant orange color in your risotto, you can increase the amount of pumpkin purée to ½ cup. When doing so, add it gradually and be prepared to loosen the risotto with an extra splash of hot broth as needed to maintain that signature silky, flowing texture.
Nutrition