Half-Servings Pumpkin and Sage Risotto
A comforting risotto featuring half a cup of arborio rice infused with creamy pumpkin puree and fragrant fresh sage. This italian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs arborio rice, pumpkin puree, warmed vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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
- 1/2 cup arborio rice
- 1/3 cup pumpkin puree
- 2 cups, warmed vegetable broth
- 1/4 cup dry white wine
- 1 small, finely chopped shallot
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/4 cup grated parmesan cheese
- 6 leaves, chopped fresh sage leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Stir in 1/2 cup arborio rice and cook for 1 minute, stirring constantly to toast the rice.
- Step 3: Pour in 1/4 cup dry white wine and cook, stirring, until mostly absorbed.
- Step 4: Add warmed 2 cups vegetable broth in 1/2 cup increments, stirring frequently and allowing liquid to absorb before adding more. This process should take about 18 minutes.
- Step 5: When rice is tender and creamy, stir in 1/3 cup pumpkin puree, 1 tbsp unsalted butter, 1/4 cup grated parmesan cheese, 6 chopped fresh sage leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well and cook for 2 more minutes until heated through and creamy.
- Step 6: Remove from heat and let sit covered for 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Servings Pumpkin and Sage Risotto take to make?
Total time is about 35 minutes (10 min prep + 25 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 Half-Servings 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 Half-Servings 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 Half-Servings Pumpkin and Sage Risotto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Half-Servings Pumpkin and Sage Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
