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One-Pot Autumn Harvest Pumpkin and Sage Risotto

By PanPotPlates Editorial TeamPublished Apr 16, 2026 | Updated Oct 22, 2026
Italian-Inspired 50 mins onepotseasonaleasycomfortfoodmealpreptimessaver

Arborio rice cooks with pumpkin puree and sage as warm vegetable broth is added gradually. Finish the risotto with butter and Parmesan. The risotto uses one pan; warm the broth separately and allow time for it to heat.

One-Pot Autumn Harvest Pumpkin and Sage Risotto
Prep 10 min
Cook 38 min
Total 50 min
Servings 6
Difficulty easy
Cuisine Italian-Inspired

Recipe Details

Prep10 min
Cook38 min
Total50 min
Servings6
Difficultyeasy
CuisineItalian-Inspired
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Ingredients

Servings 6
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 1 cup pumpkin puree (fresh or canned)
  • 6 cups vegetable broth, warmed
  • 1/2 cup dry white wine (optional)
  • 2 teaspoons fresh sage, finely chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese (or vegetarian alternative)
  • 2 tablespoons unsalted butter
  • Fresh sage leaves, for garnish
  • Optional
  • toasted pumpkin seeds for topping

Instructions

  1. Heat olive oil in a large, heavy-bottomed deep skillet or wide saucepan over medium heat.
  2. Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
  3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the Arborio rice and stir for 1–2 minutes, ensuring each grain is coated with oil and slightly toasted.
  5. Pour in the white wine, if using, and cook until mostly absorbed by the rice.
  6. Mix in the pumpkin puree, fresh sage, salt, pepper, and nutmeg.
  7. Begin adding the warm vegetable broth, about 1 cup at a time, stirring frequently.
  8. Allow the rice to absorb most of the liquid before adding the next cup of broth. Continue this process for about 30 minutes, until the rice is tender and creamy.
  9. Once the risotto is cooked, stir in the butter and grated Parmesan cheese until melted and well incorporated. Adjust seasoning to taste.
  10. Remove from heat and let the risotto sit for 1–2 minutes to thicken slightly.
  11. Serve warm, garnished with fresh sage leaves and toasted pumpkin seeds if desired.

Preparation and timing notes

The timing allowance follows the written sautéing, toasting and stock-addition steps plus the 2-minute rest. Heating the broth and absorbing optional wine can add time. If omitting the wine, skip that step and continue with pumpkin and the measured broth; no wine substitute is specified.

Frequently Asked Questions

What should I know before starting?
The timing allowance follows the written sautéing, toasting and stock-addition steps plus the 2-minute rest. Heating the broth and absorbing optional wine can add time. If omitting the wine, skip that step and continue with pumpkin and the measured broth; no wine substitute is specified.
Can I freely substitute ingredients?
Follow the listed quantities and preparation. Substitutions can change texture and timing; only the options explicitly described in this recipe are suggested, without a claim of kitchen testing.

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