Pumpkin Rice (risotto) – creamy, fall comfort dish with crispy brown butter sage leaves. Quick, easy, elegant recipe – perfect for the holiday season!
Pumpkin Rice (risotto) is creamy comfort in a bowl finished with a drizzle of brown butter and a few crispy sage leaves.
In about 20 minutes, plain rice and a few fresh ingredients goes from everyday to this irresistible, show-stopping seasonal or holiday side dish.
It’s an easy recipe, but be prepared to sacrifice some of your favorite dry white wine ’cause you can’t make risotto without it.
Friends, this is my version of pumpkin rice and trust me, you’re gonna be obsessed with it.
It combines a basic recipe for risotto with some really great fall flavors for one showing-stopping rice dish.
WHY I LOVE THIS RECIPE:
- In 20-25 minutes everyday rice goes from ordinary to this creamy, decadent Pumpkin Rice.
- Pumpkin Risotto is really just creamy Pumpkin Rice. It’s not fussy or time-consuming and it’s incredibly easy to make.
- It doesn’t require constant stirring. Give it an occasional stir so it doesn’t stick.
- You can’t make it without wine. Sorry – I’m standing firm on this one (use whatever you’ll drink with it!).
- There really is just one style pan that makes the best risotto (more below on this).
- Don’t warm the stock (as many say to!). Room temp stock works just as well.
WHAT KIND OF RICE IS BEST FOR THIS DISH?
The best kind of rice for risotto is arborio rice.
I don’t recommend white rice, brown rice or wild rice because it won’t absorb liquid the same way.
WHAT’S IN PUMPKIN RICE (RISOTTO)?
- butter
- olive oil
- arborio rice
- onion
- garlic cloves
- dry white wine (sauvignon blanc used)
- room temperature chicken stock
- large and small sage leaves
- fresh grated parmeasn cheese
- salt and pepper
- canned pumpkin puree (not pumpkin pie filling)
- heavy cream
- flat leaf parsley
HOW TO MAKE PUMPKIN RISOTTO (RICE):
NOTE: It’s important to use a large skillet, dutch oven or large pot that allows the rice to spread out and cook evenly.
Cooking in a small saucepan with high sides may result in undercooked rice.
Brown Butter and Crispy Sage Leaves:
Add 3 tablespoons of the butter to the skillet over medium heat.
Once the butter starts to foam, become brown with a nutty aroma, add the smaller sage leaves.
Cook 1 minute or until the leaves are crispy then transfer them to a small plate.
Carefully pour the brown butter into a small bowl then set aside and reserve.
Risotto:
Heat the olive oil and remaining 2 tablespoons of butter in the skillet over medium heat.
Add the uncooked rice grains, grated garlic, onions and finely chopped large sage leaves.
Season with salt and a light pinch of black pepper.
Reduce heat to low then cook 1-2 minutes or until the rice is very lightly toasted and the onions tender.
Pour in the wine and cook 2-3 minutes or until the wine has reduced and is mostly absorbed into the rice.
Pour in 3 cups of the stock, lightly season with salt then cover and bring to a boil over medium to medium high heat.
Once the rice is boiling, reduce to medium-low heat then simmer covered 10-12 minutes or until the rice is al dente stirring occasionally.
NOTE: Cooking time can vary based upon the pan used and the cooktop.
Reduce heat to low then add the remaining 1/2 cup of stock, pumpkin puree and parmesan cheese.
Stir and simmer 1-2 minutes letting it thicken and become creamy and the right consistency.
Add the heavy cream and parsley then taste and adjust salt as you like.
To Serve:
Garnish with crispy sage leaves, a drizzle of brown butter and a sprinkle of parmesan cheese then eat right away.
WHAT GOES WITH PUMPKIN RICE?
Pumpkin rice would be a delicious side dish with any of the recipes below:
Garlic Herb Roast Turkey Breast
Balsamic Glazed Pork Tenderloin
VARIATIONS AND SUBSTITUTIONS:
- Vegetable broth can be used instead of chicken broth or stock.
- Fresh thyme sprigs can be used in addition to sage leaves.
- Garnish with dried cranberries for a bright holiday look.
- Sauteed shitake mushrooms would be delicious in this recipe.
- Add crumbled goat cheese in addition to parmesan cheese.
- For a festive holiday garnish add diced red peppers and green bell peppers.
Full details in the printable recipe card below.
Enjoy!
Let’s cook together!
If you make this flavorful pumpkin rice and enjoyed it or any other recipe on the blog, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ star rating!
Pumpkin Rice (risotto)
Equipment
- Large skillet, dutch oven or pot that allows the rice to spead out and cook evenly.
Ingredients
- 5 tablespoons butter divided
- 3-4 large sage leaves chopped plus 5-7 small leaves/crisp in brown butter
- 1 tablespoon olive oil
- 1 cup arborio rice
- 2 cloves garlic minced
- 1 small onion diced
- salt and pepper to taste
- 1/2 cup dry white wine sauvignon blanc used
- 3 1/2 cups chicken stock room temp
- 15 ounce can pumpkin puree not pie filling
- 1/2 cup fresh grated parmesan cheese plus more for serving
- 1/4 cup heavy cream
- 1/4 cup flat leaf (Italian) parsley chopped
Instructions
Brown butter and crispy sage leaves:
- Add 3 tablespoons of the butter to the skillet over medium heat.
- Once the butter starts to foam, become brown with a nutty aroma, add the smaller sage leaves. Cook 1 minute or until the leaves are crispy then transfer them to a small plate.
- Carefully pour the brown butter into a small bowl then set aside and reserve.
Risotto:
- Heat the olive oil and remaining 2 tablespoons of butter in the skillet over medium heat.
- Add the uncooked rice, grated garlic, onions and finely chopped large sage leaves. Season with salt and a light pinch of black pepper.
- Reduce heat to low then cook 1-2 minutes or until the rice is very lightly toasted and the onions tender.
- Pour in the wine and cook 2-3 minutes or until the wine has reduced and is mostly absorbed into the rice.
- Pour in 3 cups of the stock, lightly season with salt then cover and bring to a boil over medium to medium high heat.
- Once the rice is boiling, reduce to medium-low heat then simmer covered 10-12 minutes or until the rice is al dente stirring occasionally. NOTE: Cooking time can vary based upon the pan used and each cooktop.
- Reduce heat to low then add the remaining 1/2 cup of stock, pumpkin puree and parmesan cheese. Stir and simmer 1-2 minutes until it's thickened and creamy.
- Stir in the heavy cream and parsley then taste and adjust salt as you like.