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Pumpkin risotto, garnished with sage, on a white plate.

Creamy Pumpkin Risotto

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This creamy pumpkin risotto recipe is that it results in a creamy, savory dish always has me craving for seconds.


Units Scale
  • 2 tbsp olive oil
  • A handful of fresh sage leaves
  • 1 tbsp butter
  • 1 medium yellow onion, diced
  • 2 cloves of garlic, minced
  • 100g pumpkin, chopped
  • 1/2 tsp ground black pepper
  • 3/4 cup risotto rice
  • 2 cups vegetable stock
  • 1/4 cup grated parmesan cheese


  1. Heat olive oil over medium heat and fry a handful of sage leaves until they’re crispy. Set aside for later.
  2. In the same pan, melt butter over low-medium heat and add chopped onion. Allow the onions to cook until translucent.
  3. Add minced garlic and chopped pumpkin. Cover and cook for 5 minutes.
  4. Add the risotto rice and mix well.
  5. Keep adding stock, a ladleful at a time, and stir. Wait for the rice to soak up all the stock before adding more. Keep doing this for 15-20 minutes until the rice is al dente.
  6. Add and mix freshly grated parmesan cheese.
  7. Serve hot and garnish with fried sage leaves and grated parmesan. 
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Cooking
  • Cuisine: Italian
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