Creamy Pumpkin Risotto with Sage and Parmesan

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This northern Italian classic pairs sweet, velvety pumpkin with buttery Carnaroli rice, finished with aged Parmesan and a whisper of fresh sage. A spoon of warm, golden comfort that lets simple ingredients shine through patient stirring.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 16 gFat
• 7 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 6 gSugar
• 14 gProtein
• 620 mgSodium
• 580 mgPotassium
• 220 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the risotto

• 1 small (about 700 g / 1.5 lb) sugar pumpkin or butternut squash, peeled, seeded, and cut into 1 cm cubes
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion (about 120 g), finely diced
• 2 garlic cloves, minced
• 8 fresh sage leaves, plus extra for garnish
• 1 1/2 cups (300 g) Carnaroli or Arborio rice
• 1/2 cup (120 ml) dry white wine, such as Pinot Grigio
• 5 to 6 cups (1.2 to 1.4 L) warm chicken or vegetable stock
• 1 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste

For finishing (mantecatura)

• 3 tablespoons (45 g) cold unsalted butter, cubed
• 3/4 cup (60 g) freshly grated Parmigiano-Reggiano
• 2 tablespoons heavy cream (optional, for extra creaminess)

Directions

1. Heat the olive oil in a wide, heavy-bottomed saucepan over medium heat. Add the diced onion and cook for 4 to 5 minutes until translucent and soft, then stir in the garlic and sage leaves and cook 30 seconds more.
2. Add the cubed pumpkin to the pan, season with salt and pepper, and cook for 6 to 8 minutes, stirring occasionally, until the pumpkin begins to soften and lightly caramelize at the edges.
3. Add the rice and toast it for 1 to 2 minutes, stirring constantly, until the grains turn translucent at the edges and smell faintly nutty. Pour in the white wine and let it simmer until almost fully absorbed.
4. Begin adding the warm stock one ladle at a time (about 1/2 cup), stirring frequently and waiting until each ladle is nearly absorbed before adding the next. Continue this process for 16 to 18 minutes; the rice should be tender with a slight bite (al dente) and the texture loose and flowing.
5. Around the 12-minute mark, lightly mash about one-third of the pumpkin cubes against the side of the pan to thicken the risotto and deepen its color, then continue adding stock as needed.
6. Remove the pan from the heat and discard the sage leaves. Stir in the cold butter cubes and grated Parmigiano-Reggiano vigorously for about 1 minute (this is the mantecatura that gives risotto its signature creamy, glossy texture). Stir in the cream if using.
7. Season to taste with additional salt and pepper, cover, and let the risotto rest for 2 minutes so the rice finishes absorbing the liquid. Spoon into warmed bowls, garnish with extra grated Parmesan, a sage leaf, and a light drizzle of olive oil.
8. Serve immediately, as risotto waits for no one.

Cook’s Notes

• Carnaroli rice holds its shape better than Arborio and is the traditional choice in northern Italy; either works, but avoid long-grain or quick-cooking rice.
• Keep your stock at a gentle simmer in a separate pot; cold stock will shock the rice and slow the cooking.
• For a deeper, almost caramelized sweetness, roast the pumpkin cubes at 200 °C / 400 °F for 20 minutes before adding them to the risotto.
• Risotto should finish looser than you think it should; it will continue to thicken as it sits, and a good risotto spreads slowly across the plate when you give the bowl a gentle shake.
• A small splash of amaretto or a pinch of grated nutmeg added with the stock is a classic Piedmontese touch that highlights the pumpkin's sweetness.

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