One-Pot Creamy Pumpkin Sage Risotto
A comforting risotto that blends sweet pumpkin puree with earthy sage and creamy Parmesan for a perfect fall-inspired dish. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs unsalted butter, shallot, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 3 tbsp unsalted butter
- 1 medium, finely chopped shallot
- 2, minced garlic cloves
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups, warmed vegetable broth
- 1 cup pumpkin puree
- 8 leaves, finely chopped fresh sage leaves
- 3/4 cup, freshly grated Parmesan cheese
- to taste salt
- 1/4 tsp, freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large deep skillet over medium heat. Add 1 finely chopped medium shallot and 2 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly until the edges of the rice grains look translucent.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until the wine has mostly evaporated, about 2-3 minutes.
- Step 4: Begin adding 5 cups warmed vegetable broth one ladle at a time, stirring frequently and waiting until each ladle is absorbed before adding the next, for about 18-20 minutes.
- Step 5: When rice is creamy and almost tender, stir in 1 cup pumpkin puree and 8 finely chopped fresh sage leaves. Cook for another 3 minutes until heated through.
- Step 6: Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese, seasoning with salt and 1/4 tsp freshly ground black pepper to taste. Let sit 2 minutes before serving.
Frequently asked questions
How long does One-Pot Creamy Pumpkin Sage Risotto take to make?
Total time is about 40 minutes (10 min prep + 30 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 One-Pot Creamy Pumpkin 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 unsalted butter from drying out.
Can I substitute ingredients in One-Pot Creamy Pumpkin 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 One-Pot Creamy Pumpkin Sage Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 One-Pot Creamy Pumpkin 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.
What others are saying
- ★★★★★
Loved this for a cozy fall dinner! The pumpkin and sage combo is perfect.
- ★★★★☆
My family loved it! The one-pot aspect made cleanup easy.
- ★★★★☆
Great recipe, but the risotto was a bit bland without extra seasoning.
