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5 from 1 vote

Pumpkin Rice (risotto)

in Rice (risotto) – creamy, fall comfort dish with crispy brown butter sage leaves. Quick, easy, elegant recipe – perfect for the holiday season
Prep Time6 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: pumpkin rice, pumpkin risotto, pumpkin rice (risotto), savory pumpkin recipe, risotto, holiday side dish, best holiday side dish
Servings: 4
Calories:

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.
  • Garnish with crispy sage leaves, a drizzle of the reserved brown butter and a sprinkle of parmesan cheese. Eat right away!