Pumpkin Risotto

Pumpkin Risotto

Impress your guests with a risotto infused with deep colour and rich flavour thanks to the addition of pumpkin. Round out the meal by serving it with another seasonal favourite: our apple and brie stuffed chicken breasts.

You’ll Need

  • 1 ½ Tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • ½ tsp dried sage
  • ½ tsp Kosher salt and freshly ground pepper
  • 1 cup dry white wine
  • 1 cooking pumpkin, peeled and cut into chunks (4 cups)
  • 4 cups low sodium chicken or vegetable broth
  • 1 ½ cups Italian short grain rice (e.g. Arborio rice)
  • 1 tsp nutmeg
  • ½ cup grated parmesan cheese

Prep and Cook

  • Add broth to a small saucepan warm over medium heat.
  • In a large skillet or saucepan, heat olive oil over medium heat.
  • Saute onion and garlic in the pan and cook until soft.
  • Add the sage, salt and pepper, and rice.
  • Stir for approximately 3 minutes (until rice is translucent but not browned) and then slowly add the wine.
  • Once the wine has absorbed, add the pumpkin.
  • Pour in the broth a little at a time, stirring constantly, allowing the moisture to cook off each time.
  • Continue to cook until rice and pumpkin are no longer firm, but not sticky (approximately 30 minutes).
  • Add more broth if necessary.
  • Serve immediately and sprinkle risotto with nutmeg and parmesan.


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