Roasted September Pumpkin and Sage Risotto

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A creamy risotto featuring tender roasted pumpkin and fragrant fresh sage, capturing the essence of early autumn. This Italian-inspired rice and grain recipe, ready in about 55 minutes, pairs pumpkin, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 cups cubed pumpkin
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh sage leaves
• 1 1/2 cups arborio rice
• 5 cups, warm chicken or vegetable broth
• 1/2 cup dry white wine
• 1 small, finely chopped yellow onion
• 2 minced garlic cloves
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cubed pumpkin with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves; sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Stir in 1 1/2 cups arborio rice, coating each grain with oil, and cook for 2 minutes until the edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and stir continuously until absorbed.
5. Step 5: Add warm chicken or vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more, for about 18-20 minutes until rice is creamy and al dente.
6. Step 6: Stir in the roasted pumpkin, 1 tbsp chopped fresh sage, 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter, and season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2 more minutes until heated through and creamy.