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+ servings
5 from 1 vote
A white bowl with pumpkin risotto garnished with fresh sage leaves and grated parmesan
Creamy Pumpkin Risotto
Prep Time
5 mins
Cook Time
20 hrs
Total Time
20 hrs 5 mins

Creamy Pumpkin Risotto with a hint of sage, a delicious recipe that is ready in about 30 minutes. Made with canned pumpkin and cooked to perfection, this risotto reminds me why Fall is my favourite season.

Course: Main Course
Cuisine: Italian
Keyword: canned pumpkin recipes
Servings: 3 people
Calories: 378 kcal
Author: Daniela Apostol
  • 1 cup risotto rice
  • 30 g butter (1 oz)
  • 1 onion
  • 3 cloves of garlic
  • 3 leaves of fresh sage
  • 4 cups vegetable stock (broth)
  • 2 tbsp grated parmesan
  • 2/3 cup canned pumpkin
  • salt and pepper to taste
  1. Peel and chop the onion, garlic and roughly chop the sage.

  2. Melt the butter in a pan set over a low to medium heat, add the sage, onion and garlic and fry gently until the onion is soft.

  3. Add the rice, and give it a good stir for 1-2 minutes until the rice is transluscent.

  4. Add one ladleful of broth at a time, continuing to stir until the broth is used up and the rice is creamy and tender, it should take about 20 minutes.

  5. Stir in the parmesan and pumpkin, and season with salt and pepper to taste.

  6. Serve hot with more parmesan.

Nutrition Facts
Creamy Pumpkin Risotto
Amount Per Serving
Calories 378 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 24mg8%
Sodium 1381mg58%
Potassium 228mg7%
Carbohydrates 66g22%
Fiber 4g16%
Sugar 6g7%
Protein 7g14%
Vitamin A 9419IU188%
Vitamin C 6mg7%
Calcium 65mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.