Creamy rice with roasted pumpkin and fragrant sage
Some side dishes just invite you to slow down, this delicious risotto is one of them. This pumpkin and sage risotto has that cosy, lingering quality that makes you want to linger at the table long after the plates have been set down. The roasted pumpkin brings a gentle sweetness, the sage gives a woody, almost peppery aroma, and the slow stirring releases the rice’s natural creaminess without any need for actual cream. It’s the kind of recipe that turns the cooking process into part of the pleasure.
I started making this dish when I was experimenting with turning pumpkin into more than just a roasted traybake. It struck me that its mellow flavour and velvety texture could be folded into the starchiness of risotto rice to create something more indulgent, yet still light enough to accompany other mains. Over the years, it has become one of my most requested pumpkin side dish recipes for autumn dinners, often served alongside roast chicken, slow-cooked beef, or even grilled sea bass. It’s versatile, and it always feels special.
Why pumpkin and sage work so well together
Pumpkin has an earthy sweetness that can feel a bit lonely without the right partner. Sage, with its slightly resinous edge, provides balance by adding depth and a faint bitterness. When fried gently in butter, sage leaves turn crisp and aromatic, infusing the fat with flavour that carries through the dish. That flavoured butter is stirred into the risotto just before serving, creating a beautiful ribbon of herby richness.
Another reason this pairing works is texture. The soft, slightly yielding cubes of pumpkin contrast with the al dente bite of the rice, while the crisp sage leaves add a final textural flourish. The result is a side that engages all the senses — colour from the pumpkin’s orange, aroma from the sage, and a satisfying mix of soft and crisp in each forkful.
Ingredients you’ll need for pumpkin and sage risotto
- Pumpkin – 500 g, peeled and cut into 2 cm cubes
- Olive oil – 2 tablespoons
- Sea salt – 1 teaspoon
- Freshly ground black pepper – ½ teaspoon
- Unsalted butter – 60 g
- Fresh sage leaves – 12–15 leaves
- Arborio rice – 250 g
- Dry white wine – 125 ml
- Hot vegetable stock – 900 ml
- Good quality Parmesan cheese – 50 g, finely grated
- Extra Parmesan shavings – for garnish
Method: a slow, steady approach for best texture
Preheat the oven to 200°C. Spread the pumpkin cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until tender and lightly caramelised, turning halfway to ensure even cooking.
While the pumpkin roasts, place a large saucepan over medium heat and melt half the butter. Add the sage leaves and cook until they become crisp, about 1–2 minutes, then lift them out with a slotted spoon and set aside on kitchen paper. Leave the sage-infused butter in the pan.
Stir the Arborio rice into the butter, coating each grain. Cook for 1–2 minutes until the edges of the grains turn translucent. Pour in the wine and stir until it has mostly evaporated. Begin adding the hot vegetable stock, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 18–20 minutes, and you’ll notice the rice gradually releasing its starch, creating a creamy texture without any cream.
When the rice is just cooked with a slight bite, fold in the roasted pumpkin, remaining butter, and grated Parmesan. Stir gently until everything is combined and glossy. Adjust seasoning if needed. Serve your pumpkin and sage risotto topped with the crispy sage leaves and a few Parmesan shavings.
Wine pairings for a rich, creamy risotto
A well-chilled Pinot Grigio offers crispness and citrus notes to offset the richness of the risotto. For a rounder profile, a lightly oaked Chardonnay brings buttery notes that echo the sage-infused butter while still balancing the dish.
Beer pairings for this autumn side dish
A golden ale with gentle malt sweetness works beautifully with the pumpkin’s natural sugars. Alternatively, try a wheat beer for its soft, bready character and subtle spice, which marry well with the sage and Parmesan.
Frequently asked questions
Can I make this without wine?
Yes — simply replace the wine with an equal amount of extra vegetable stock. You may want to add a squeeze of lemon at the end for brightness.
Can I make it ahead?
Risotto is best eaten fresh, but you can par-cook the rice for 12 minutes, cool it, then finish it later with more stock and the final ingredients.
Can I make it dairy-free?
Swap the butter for a plant-based version and use nutritional yeast instead of Parmesan.
Tips for success
Keep the stock hot — adding cold liquid slows cooking and can affect the texture. Stir often but not constantly; you want to release starch without breaking down the grains. Taste as you go — risotto should be seasoned gradually, not all at once at the end.
Storage and reheating
Store leftovers in the fridge for up to 2 days. Reheat gently in a pan with a splash of stock to loosen the texture.
Pumpkin and Sage Risotto
Ingredients
- 500 g Pumpkin peeled and cut into 2 cm cubes
- 2 tbsp Olive oil extra virgin
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 60 g Butter unsalted
- 12 leaves Fresh sage
- 250 g Arborio rice
- 125 ml White wine dry
- 900 ml Vegetable stock
- 50 g Parmesan Cheese finely grated
- Parmesan Cheese extra for shavings to garnish
Instructions
- Preheat the oven to 200°C. Spread the pumpkin cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until tender and lightly caramelised, turning halfway to ensure even cooking.
- While the pumpkin roasts, place a large saucepan over medium heat and melt half the butter. Add the sage leaves and cook until they become crisp, about 1–2 minutes, then lift them out with a slotted spoon and set aside on kitchen paper. Leave the sage-infused butter in the pan.
- Stir the Arborio rice into the butter, coating each grain. Cook for 1–2 minutes until the edges of the grains turn translucent. Pour in the wine and stir until it has mostly evaporated. Begin adding the hot vegetable stock, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 18–20 minutes, and you’ll notice the rice gradually releasing its starch, creating a creamy texture without any cream.
- When the rice is just cooked with a slight bite, fold in the roasted pumpkin, remaining butter, and grated Parmesan. Stir gently until everything is combined and glossy. Adjust seasoning if needed. Serve topped with the crispy sage leaves and a few Parmesan shavings.
Nutrition
Try some other roasted pumpkin recipes
Fans of this risotto’s richness might enjoy experimenting with pumpkin in other indulgent sides. The pumpkin mash with roasted garlic and thyme has the same smooth feel but with roasted garlic depth. For a creamy bake, the pumpkin and spinach gratin with fresh sage balances cheese and greens. Or, for a citrus lift, the pumpkin with lemon and dill brightens the table with zesty notes.