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Pumpkin Risotto with Ginger, Sage & Brown Butter

Pumpkin Risotto with Ginger, Sage & Brown Butter


  • 6 cups chicken bone broth, vegetable broth, or stock

  • 2 tbsp. EVOO

  • 1 small onion, finely chopped

  • 2 large cloves garlic, chopped

  • 1 piece fresh ginger root (1 inch), peeled and finely chopped

  • 1 tsp. fresh turmeric, peeled and finely chopped, or 3/4 tsp. ground, added with other dried spices below

  • 1 ½ cups arborio or carnaroli rice

  • ½ tsp. ground cumin

  • ¼ tsp. smoked cinnamon (La Boîte brand) or ground cinnamon

  • ⅛ tsp. freshly grated nutmeg

  • ½ tsp. chili flakes (optional)

  • ½ cup white wine

  • 6 tbsp. butter

  • 18 - 20 sage leaves

  • 1 ½ cups unsweetened canned pumpkin or thawed butternut squash puree, or 12 oz. cubed butternut squash, cooked and mashed (see intro, above)

  • 1 cup grated Parmigiano-Reggiano

  • ½ cup toasted pumpkin seeds, pepitas, or chopped toasted hazelnuts


Instructions Checklist

  • Step 1

    Warm the broth in a saucepot until barely simmering.

  • Step 2

    Heat a medium round-bottom pan, such as a risotto pot or Dutch oven, over medium to medium-high. Add the EVOO, two turns of the pan, then stir in the onion, garlic, ginger, and fresh turmeric, if using. Season with salt and pepper. Cook for a few minutes, until softened. Add the rice and stir until toasted, 1 to 2 minutes. Add the spices and chili flakes, if using. Stir in the white wine and cook until the liquid evaporates. Add a few ladles of broth and stir vigorously with a risotto spoon or wooden spoon to develop starch until the liquid is nearly absorbed. Repeat until risotto is tender and creamy. (From the first addition of broth, the dish will take about 18 minutes.)

  • Step 3

    In a small skillet, melt the butter over medium-low heat. Add sage leaves and cook until crispy, a couple of minutes (the butter will start to foam and brown.) Remove sage with a fork or slotted spoon to a paper towel. Remove the sage-infused brown butter from heat and reserve.

  • Step 4

    Once risotto is cooked, stir in the pumpkin, reserved brown butter, half the crispy sage, and the Parm until incorporated. Remove from heat and ladle the risotto into shallow bowls; top with remaining sage and pumpkin seeds.