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 ready in about 40 minutes pairs Arborio rice, pumpkin seeds, finely chopped 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
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.
Frequently asked questions
How long does Pumpkin Seed and Sage Risotto take to make?
Total time is about 40 minutes (15 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 Pumpkin Seed 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 Pumpkin Seed 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 Pumpkin Seed and 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.
What goes well with Pumpkin Seed and Sage Risotto?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a cozy dinner. The pumpkin seeds made it special.
- ★★★★★
Loved it! My family devoured it.
- ★★★★☆
The dish was a bit too salty. Maybe I added too much broth? But the flavor was still good.
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