Pumpkin Seed and Sage Risotto
Creamy Arborio rice infused with toasted pumpkin seeds and fresh sage, finished with a hint of lemon for a nutty, earthy vegetarian dish. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs Arborio rice, pumpkin seeds, fresh sage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
- 1.5 cups Arborio rice
- 1/4 cup pumpkin seeds
- 1/4 cup finely chopped fresh sage
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/4 lemon
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Toast 1/4 cup pumpkin seeds until golden and fragrant, about 2 minutes; transfer to a small bowl.
- Step 2: Add 1/4 cup chopped fresh sage to the pan and cook for 1 minute until fragrant but not browned. Stir in 1.5 cups Arborio rice and cook for 2 minutes until grains are slightly translucent.
- Step 3: Deglaze with 1/2 cup white wine and cook until evaporated. Add 4 cups vegetable broth gradually, 1/2 cup at a time, stirring constantly until absorbed before adding more, for 20-25 minutes total.
- Step 4: Stir in 2 tbsp butter, 1/4 cup grated Parmesan, 1/4 cup toasted pumpkin seeds, and 1/4 cup lemon juice. Cook for 2 more minutes until creamy. Season with salt to taste.
