Baked Pumpkin and Sage Risotto
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.
Ingredients
- 1 1/2 cups arborio rice
- 1 cup pumpkin puree
- 4 cups, warm vegetable broth
- 1/2 cup dry white wine
- 1 medium, finely chopped yellow onion
- 3 tbsp olive oil
- 10 leaves, chopped fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Stir in 1 1/2 cups arborio rice and cook for 2 minutes, stirring to coat the grains with oil.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is almost completely absorbed.
- 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.
- Step 5: Transfer the skillet uncovered to the preheated oven and bake for 25 minutes until the rice is tender and most liquid absorbed.
- 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.
- Step 7: Taste and adjust seasoning if needed. Serve warm garnished with extra sage leaves if desired.
Frequently asked questions
How long does Baked Pumpkin and Sage Risotto take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Pumpkin and Sage Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Baked Pumpkin and Sage Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Pumpkin and Sage Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Pumpkin and Sage Risotto?
Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
