Creamy Italian Pumpkin and Sage Risotto

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 luscious risotto infused with sweet pumpkin purée and fragrant fresh sage, perfect for a cozy Italian dinner. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, pumpkin purée, chicken or vegetable broth, warmed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 30 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

1 1/2 cups Arborio rice
1 cup pumpkin purée
5 cups chicken or vegetable broth, warmed
1/2 cup dry white wine
1 medium shallot, finely chopped
1 garlic clove, minced
3 tbsp unsalted butter
3/4 cup Parmesan cheese, grated
2 tbsp fresh sage leaves, chopped
1 tbsp olive oil
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large saucepan over medium heat. Add 1 medium finely chopped shallot and 1 minced garlic clove, sautéing for 3 minutes until translucent and fragrant.
Step 2: Stir in 1 1/2 cups Arborio rice, cooking for 2 minutes until the grains are well coated and slightly toasted.
Step 3: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine evaporates and the rice absorbs the liquid.
Step 4: Begin adding 5 cups warmed chicken or vegetable broth one ladle at a time, stirring frequently and allowing the rice to absorb the broth before adding more. Continue for about 18 minutes until the rice is creamy and tender but still with a slight bite.
Step 5: Stir in 1 cup pumpkin purée, 2 tbsp chopped fresh sage, and the remaining 2 tbsp unsalted butter. Cook for 2 more minutes.
Step 6: Remove from heat and mix in 3/4 cup grated Parmesan cheese. Season with salt and black pepper to taste before serving immediately.