This recipe has been fully refreshed and updated for Halloween 2025!
Pumpkin Risotto Recipe with Crispy Sage (Easy Autumn Dinner)
When the air turns crisp and the leaves start to fall, only one dish truly matters: Pumpkin Risotto with Crispy Sage. Imagine a bowl of golden, velvety Arborio rice, slowly cooked with sweet pumpkin until it achieves an unbelievable richness - all without a drop of heavy cream. Topped with fragrant, brittle sage leaves that pop with flavour, this dish is a masterpiece of seasonal ingredients, delivering a cozy, sophisticated warmth that will make you feel like a secret-keeping Italian chef.
The Necessities: What You’ll Need for This Autumnal Masterpiece
⏱ Prep Time: 10 minutes (seriously, that's it)
🔥 Cook Time: 30 minutes (while you clean exactly one pan)
🍽 Serves: 4
🥕 570 ml vegetable stock (must be kept simmering—see tips below!)
🧅 1 small onion, chopped
🌿 10 fresh sage leaves, finely chopped
* 2 tbsp olive oil
🍚 170g arborio rice (don't you dare substitute!)
🎃 250g pumpkin, diced (about 1-inch cubes)
🧈 50g butter
🧂 Salt and ground black pepper (to taste, or until it tastes like joy)
For the Crispy, Witty Sage:
🌿12 fresh sage leaves
🧈50g butter
The Crafting: How to Magically Turn Rice and Broth Into Gold
Phase 1: The Flavour Foundation (And Toasting the Rice)
1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent and smells incredible (about 3 minutes).
2. Toss in the chopped sage leaves and cook for just 1 minute until fragrant.
3, Add the Arborio rice. Stir constantly for about 2 minutes until the edges of the grains look translucent. This tostatura locks in the starch for the creamiest final product.
Phase 2: The Pumpkin & The Workout (The Stirring Begins)
1. Add the diced pumpkin to the pot and cook for 3-5 minutes until it begins to soften.
2. Now, the commitment: Begin adding the simmering stock, one ladleful at a time. STIR. You must stir until the liquid is almost completely absorbed before adding the next ladleful. This is your workout, forcing the starch out of the rice grains.
3. Continue this rhythm of adding stock and stirring for about 25–30 minutes, or until the rice is al dente—cooked through but still with a tiny, pleasant resistance in the center.
Phase 3: The Grand Finale (Mantecatura)
1. Once the rice is ready, remove the pot from the heat. This next step is mantecatura.
2. Stir in the butter vigorously. This final fat infusion is crucial for maximum richness. Season generously with salt and pepper. The risotto should spread slightly on the plate, not stand stiffly.
Phase 4: The Crispy Sage Crown
1. In a small skillet, heat the sunflower oil over medium-high heat. Add the 12 fresh sage leaves (they should sizzle immediately).
2. Fry for about 30–60 seconds until they are dark green, brittle, and utterly irresistible. Remove them immediately and place them on a paper towel to drain.
3. Serve the risotto immediately, garnishing each bowl with the crispy sage leaves. You’re a star! ✨
Troubleshooting & Witty Wisdom
The Stock Temperature is Non-Negotiable
A Word of Warning: Seriously, keep that stock simmering on a separate burner! Adding cold stock to hot rice is the culinary equivalent of putting ice cubes in your expensive wine. It shocks the rice and stops the starch from releasing properly.
The Risotto Nap: Risotto waits for no one. It is best eaten immediately upon completion. If you let it sit, it will tighten up and lose its luscious, spreadable texture. Eat it hot, eat it now.
Make It Vegan: This recipe is easily vegan! Just substitute the butter in Step 3 with 50g of a good quality, dairy-free butter alternative.
The Curtain Call
You did it. You tamed the diva, charmed the shallots, and now you have a bowl of golden, creamy perfection. This isn't just a side dish; it's a testament to patience, stirring, and the magical alchemy that happens when a humble grain of rice decides to surrender its soul to flavor. Now go eat before it judges you.