Pumpkin Risotto – creamy rice full of comforting fall flavors with crispy brown butter sage leaves. Quick, easy, elegant recipe – perfect for the holiday season!
Pumpkin Rice (risotto) is creamy comfort in a bowl finished with a drizzle of brown butter and a few crispy sage leaves.
In about 20 minutes, plain rice and a few fresh ingredients goes from everyday to this irresistible, show-stopping seasonal or holiday side dish.
It’s an easy recipe, but be prepared to sacrifice some of your favorite dry white wine ’cause you can’t make risotto without it.
Why I love this recipe:
- In 20-25 minutes everyday rice goes from ordinary to this creamy, decadent Pumpkin Rice.
- Pumpkin Risotto is really just creamy Pumpkin Rice. It’s not fussy or time-consuming and it’s incredibly easy to make.
- It doesn’t require constant stirring. Give it an occasional stir so it doesn’t stick.
- You can’t make it without wine. Sorry – I’m standing firm on this one (use whatever you’ll drink with it!).
- There really is just one style pan that makes the best risotto (more below on this).
- Don’t warm the stock (as many say to!). Room temp stock works just as well.
Ingredients in Pumpkin Rice (risotto)?
- butter
- olive oil
- arborio rice
- onion
- garlic cloves
- dry white wine (sauvignon blanc used)
- room temperature chicken stock
- large and small sage leaves
- fresh grated parmesan cheese
- salt and pepper
- canned pumpkin puree (not pumpkin pie filling)
- heavy cream
- flat leaf parsley
What kind of rice is best for this recipe?
The best kind of rice for risotto is arborio rice.
I don’t recommend white rice, brown rice or wild rice because it won’t absorb liquid the same way.
Tips for making Pumpkin Risotto (rice):
NOTE: It’s important to use a large skillet, dutch oven or large pot that allows the rice to spread out and cook evenly.
Cooking in a small saucepan with high sides may result in undercooked rice.
Brown butter and crispy sage leaves:
Add 3 tablespoons of the butter to the skillet over medium heat. Once the butter starts to foam, become brown with a nutty aroma, add the smaller sage leaves.
Cook 1 minute or until the leaves are crispy then transfer them to a small plate. Carefully pour the brown butter into a small bowl then set aside and reserve.
How to make Risotto:
Heat the olive oil and remaining 2 tablespoons of butter in the skillet over medium heat.
Add the uncooked rice grains, grated garlic, onions and finely chopped large sage leaves. Season with salt and a light pinch of black pepper.
Reduce heat to low then cook 1-2 minutes or until the rice is very lightly toasted and the onions tender.
Pour in the wine and cook 2-3 minutes or until the wine has reduced and is mostly absorbed into the rice.
Pour in 3 cups of the stock, lightly season with salt then cover and bring to a boil over medium to medium high heat.
Once the rice is boiling, reduce to medium-low heat then simmer covered 10-12 minutes or until the rice is al dente stirring occasionally.
NOTE: Cooking time can vary based upon the pan used and the cooktop.
Reduce heat to low then add the remaining 1/2 cup of stock, pumpkin puree and parmesan cheese.
Stir and simmer 1-2 minutes letting it thicken and become creamy and the right consistency.
Add the heavy cream and parsley then taste and adjust salt as you like.
How to serve Pumpkin Risotto:
Garnish with crispy sage leaves, a drizzle of brown butter and a sprinkle of parmesan cheese then eat right away.
What goes with Pumpkin Rice?
Pumpkin rice would be a delicious side dish with any of the recipes below:
Garlic Herb Roast Turkey Breast
Balsamic Glazed Pork Tenderloin
Variations and subs to this recipe:
- Vegetable broth can be used instead of chicken broth or stock.
- Fresh thyme sprigs can be used in addition to sage leaves.
- Garnish with dried cranberries for a bright holiday look.
- Sauteed shitake mushrooms would be delicious in this recipe.
- Add crumbled goat cheese in addition to parmesan cheese.
- For a festive holiday garnish add diced red peppers and green bell peppers.
Full details in the printable recipe card below.
Enjoy!
Did you make this recipe?
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Pumpkin Rice (risotto)
Equipment
- Large skillet, dutch oven or pot that allows the rice to spead out and cook evenly.
Ingredients
- 5 tablespoons butter divided
- 3-4 large sage leaves chopped plus 5-7 small leaves/crisp in brown butter
- 1 tablespoon olive oil
- 1 cup arborio rice
- 2 cloves garlic minced
- 1 small onion diced
- salt and pepper to taste
- 1/2 cup dry white wine sauvignon blanc used
- 3 1/2 cups chicken stock room temp
- 15 ounce can pumpkin puree not pie filling
- 1/2 cup fresh grated parmesan cheese plus more for serving
- 1/4 cup heavy cream
- 1/4 cup flat leaf (Italian) parsley chopped
Instructions
Brown butter and crispy sage leaves:
- Add 3 tablespoons of the butter to the skillet over medium heat.
- Once the butter starts to foam, become brown with a nutty aroma, add the smaller sage leaves. Cook 1 minute or until the leaves are crispy then transfer them to a small plate.
- Carefully pour the brown butter into a small bowl then set aside and reserve.
Risotto:
- Heat the olive oil and remaining 2 tablespoons of butter in the skillet over medium heat.
- Add the uncooked rice, grated garlic, onions and finely chopped large sage leaves. Season with salt and a light pinch of black pepper.
- Reduce heat to low then cook 1-2 minutes or until the rice is very lightly toasted and the onions tender.
- Pour in the wine and cook 2-3 minutes or until the wine has reduced and is mostly absorbed into the rice.
- Pour in 3 cups of the stock, lightly season with salt then cover and bring to a boil over medium to medium high heat.
- Once the rice is boiling, reduce to medium-low heat then simmer covered 10-12 minutes or until the rice is al dente stirring occasionally. NOTE: Cooking time can vary based upon the pan used and each cooktop.
- Reduce heat to low then add the remaining 1/2 cup of stock, pumpkin puree and parmesan cheese. Stir and simmer 1-2 minutes until it's thickened and creamy.
- Stir in the heavy cream and parsley then taste and adjust salt as you like.