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bowl of roasted pumpkin risotto with crispy sage leaf

Roasted Pumpkin Risotto

Roasted Pumpkin Risotto with Crispy Sage is fall in a plate!  Skip the peeling and chopping and simply oven roast your pumpkin for a wonderful flavor and creamy texture.
Course Main Course
Cuisine Italian
Keyword pumpkin risotto
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 -6 servings
Calories 784kcal


  • 1 sugar pumpkin about 3 lbs
  • 6-7 cups chicken stock
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 cups arborio rice
  • 1/2 cup white wine
  • salt and pepper to taste
  • 1/2 cup Parmigiano cheese, freshly grated plus extra for serving

For crispy sage leaves

  • 2 tbsp olive oil
  • sage leaves


To roast the pumpkin:

  • Preheat oven to 375F and cover a baking sheet with parchment paper. Use a sharp knife to slice the pumpkin in half. Using a spoon, scoop out the seeds and strings.
  • Lightly coat the flesh of the pumpkin in olive oil, salt and pepper. Place flesh side down on the prepared baking sheet. Bake for 30-40 minutes or until tender.
  • Set aside until cool enough to handle. Use a spoon to scoop out the flesh from both halves. Measure 2 cups of pumpkin for the risotto and reserve the rest for another use.

For the risotto:

  • Place the stock in a medium sized sauce pan and bring to a simmer.
  • In a large sauce pan, heat olive oil on medium heat and sauté onion for 3-4 minutes. Add the rice and toast for 2 minutes, stirring to coat each grain of rice with oil.
  • Add the wine and cook, stirring, for about 2 minutes until it has evaporated.
  • Begin adding the stock one ladle full at a time. Cook, stirring until the stock has been absorbed and then continue adding more stock one scoop at a time.
  • When the rice is almost done, after approximately 15 minutes of adding broth and stirring, add the pumpkin flesh and stir until it is fully integrated into the rice mixture and is creamy.
  • Continue adding broth as needed until the rice is al dente. Remove from the heat and stir in the Parmigiano cheese.
  • Serve hot topped with crispy sage leaves, either whole or crumbled, and extra Parmigiano cheese at the table.

To make crispy sage leaves

  • In a small non stick pan, heat olive oil on high heat. Carefully add sage leaves and fry for about 15 seconds on each side. Transfer to a paper towel covered plate.


  • To save time, roast your pumpkin a day or two ahead of time.
  • In a pinch canned pumpkin purée can be substituted for the roasted pumpkin.  Be sure to purchase plain pumpkin and not spiced purée.
  • To make this a vegetarian meal substitute chicken stock for vegetable stock.
  • You'll know when it's time to add more stock when you drag your spoon across the bottom of the pan and it leaves a gap.
  • For extra flavor add sauteed cubed pancetta until crisp. Remove from the pan with a slotted spoon and set aside.  Cook onion in the pancetta fat and proceed as usual.  Stir the pancetta into the risotto at the end of cooking.
  • Top the risotto with a whole fried sage leaf or crumble and stir into the rice. 
  • If you prefer skipping the frying, simply chop some fresh sage leaves and stir into the rice near the end of cooking to add extra flavor. 
  • Risotto is best served hot right away when ready. 
  • Please note that the nutritional information provided is approximate and may vary according to exact portion size. 


Calories: 784kcal | Carbohydrates: 118g | Protein: 24g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 722mg | Potassium: 1683mg | Fiber: 5g | Sugar: 17g | Vitamin A: 29042IU | Vitamin C: 33mg | Calcium: 242mg | Iron: 8mg