Creamy Fourth-Place Pumpkin Risotto with Sage

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.

Rich and creamy pumpkin risotto gently flavored with fresh sage and Parmesan, a perfect autumn side or main dish. This Italian-inspired rice and grain recipe (vegetarian), ready in about 35 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 310 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: 25 min Serves 4 Italian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil and 1 tbsp butter in a large saucepan over medium heat. Add 1 small finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
  2. Step 2: Stir in 1 cup Arborio rice and cook for 1 minute, stirring constantly, until the edges of the grains become translucent.
  3. Step 3: Add 1/2 cup warmed vegetable broth and stir gently until mostly absorbed. Continue adding the broth 1/2 cup at a time, stirring often, allowing each addition to absorb before adding the next, for about 18 minutes.
  4. Step 4: When the rice is creamy and al dente, stir in 1 cup pumpkin puree, 2 tbsp butter, 6 chopped fresh sage leaves, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/4 tsp black pepper until the mixture is smooth and rich.
  5. Step 5: Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

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