Baked Pumpkin and Sage Risotto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy baked risotto featuring roasted pumpkin and fresh sage, perfect for cozy autumn evenings. This Italian-inspired rice and grain recipe, ready in about 45 minutes, pairs arborio rice, pumpkin puree, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Italian cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. In a large oven-safe skillet or sauté pan, heat 3 tbsp olive oil over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent and fragrant.
  2. Step 2: Stir in 1 1/2 cups arborio rice and cook for 2 minutes, stirring to coat the grains with oil.
  3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is almost completely absorbed.
  4. Step 4: Add 1 cup pumpkin puree and 4 cups warm vegetable broth along with 1 tsp salt and 1/2 tsp black pepper. Stir to combine.
  5. Step 5: Transfer the skillet uncovered to the preheated oven and bake for 25 minutes until the rice is tender and most liquid absorbed.
  6. Step 6: Remove from oven, stir in 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and 10 chopped fresh sage leaves. Mix until creamy and well combined.
  7. Step 7: Taste and adjust seasoning if needed. Serve warm garnished with extra sage leaves if desired.

Related recipes