Baked Pumpkin and Sage Risotto with Toasted Pine Nuts

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A creamy risotto infused with roasted pumpkin and fresh sage, topped with crunchy toasted pine nuts for a nutty finish. This Italian-inspired Halloween recipe, ready in about 40 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 320 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 cup Arborio rice
• 1 cup Pumpkin puree
• 4 cups Vegetable broth
• 1/2 cup Dry white wine
• 1 small, finely chopped Yellow onion
• 8 leaves, chopped Fresh sage leaves
• 1/2 cup, grated Parmesan cheese
• 1/4 cup Pine nuts
• 3 tbsp Olive oil
• 2 tbsp Unsalted butter
• to taste Salt
• to taste Black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Spread 1/4 cup pine nuts on a baking sheet and toast for 5-7 minutes until golden and fragrant, then set aside to cool.
2. Step 2: In a medium saucepan, warm 4 cups vegetable broth over low heat to keep hot.
3. Step 3: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 4-5 minutes until translucent and soft.
4. Step 4: Add 1 cup Arborio rice to the skillet and stir for 2 minutes until each grain is coated and slightly translucent on edges.
5. Step 5: Pour 1/2 cup dry white wine into the skillet and cook, stirring, until the liquid has mostly evaporated.
6. Step 6: Add 1 cup pumpkin puree and 2 tbsp chopped fresh sage leaves, stirring to combine.
7. Step 7: Begin adding the hot vegetable broth one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to absorb before adding the next ladle. Continue for about 18-20 minutes until rice is creamy and al dente.
8. Step 8: Remove from heat and stir in 1/2 cup grated Parmesan cheese, remaining 1 tbsp unsalted butter, salt, and black pepper to taste.
9. Step 9: Serve risotto topped with toasted pine nuts and a few fresh sage leaves for garnish.