Layered Pumpkin and Sage Risotto with Parmesan Crisp

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A rich and creamy risotto infused with roasted pumpkin and fresh sage, topped with a delicate Parmesan crisp for added texture and flavor. This Italian-inspired rice and grain recipe (vegetarian), 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 330 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 medium Shallot, finely chopped
• 1 Garlic clove, minced
• 8 Fresh sage leaves
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 3/4 cup Grated Parmesan cheese
• to taste Salt
• to taste Black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Warm 4 cups vegetable broth in a saucepan and keep it at a gentle simmer over low heat.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove, sauté for 2-3 minutes until translucent and fragrant.
3. Step 3: Stir in 1 cup Arborio rice, cooking for 1-2 minutes until the edges become translucent while stirring constantly.
4. Step 4: Pour in 1/2 cup dry white wine, stirring continuously until the liquid is mostly absorbed.
5. Step 5: Add heated vegetable broth, 1/2 cup at a time, stirring gently and allowing the rice to absorb the liquid before adding more; continue for about 18 minutes until rice is tender and creamy.
6. Step 6: In the last 5 minutes, stir in 1 cup pumpkin puree and 8 chopped fresh sage leaves, incorporating evenly until heated through.
7. Step 7: Remove from heat and stir in 2 tablespoons unsalted butter and 1/2 cup grated Parmesan cheese; season with salt and black pepper to taste.
8. Step 8: For the Parmesan crisp, preheat oven to 375°F. On a baking sheet lined with parchment, spread 1/4 cup grated Parmesan cheese into a thin 3-inch circle. Bake for 5-7 minutes until golden and crisp. Let cool.
9. Step 9: Serve the risotto in bowls garnished with the Parmesan crisp on top for a crunchy contrast.