October 13 2020

Quick Pumpkin Sage Risotto for Fall and Halloween Vibes

Feel like risotto is out of your league, or do you think pumpkins only belong in lattes? Let me change your mind with this easy, flavor-packed Pumpkin Sage Risotto! Combining sage, butter, and parmesan, it delivers the ultimate fall vibes in every creamy bite.

Once you try it, you’ll see that risotto isn’t as hard as it seems. This recipe is perfect for beginners—follow along and treat yourself to a new fall favorite.

=== 🍽🍸🥩 RECIPE ===
4 cups chicken stock, heated
3/4 cup white wine
1/4 cup olive oil
2 tablespoons of butter
2 cups Arborio Rice
1 cup chopped onions
1/2 cup chopped shallots
1 cup canned pumpkin puree
1 tablespoon fresh sage, chopped
1 cup grated parmesan cheese
1/4 teaspoon nutmeg
1 teaspoon Kosher Salt

Total cooking time is about 20 minutes.

Heat the olive oil in a large skillet over medium heat.
Add the onions and shallots and cook until tender, about 5 minutes.
Stir in the sage and nutmeg, and cook for 1 to 2 minutes more.
Add the 2 cups of rice, a teaspoon of salt, stir well and cook for 2-3 more minutes to toast the rice.
Add the wine and simmer until absorbed, stirring occasionally.
Add enough of the heated stock to cover the rice. Stir well and cover. Stir occasionally and add more stock as needed. Stir in the pumpkin just before you add the last of the stock.

Remove from the heat, then stir in the parmesan cheese and butter.
Garnish with sage leaves.

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=== 🎉 About Let’s Celebrate TV ===
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=== 📑 CHAPTERS ===
00:00 – Introduction to Pumpkin Sage Risotto
00:37 – Welcome to Let’s Celebrate TV
01:11 – Sweating the Aromatic Ingredients
04:28 – Toasting the Arborio Rice
05:49 – Adding White Wine
06:46 – Adding the Chicken Stock
07:52 – Lid On and the Stirring Process
08:40 – Time to Add the Pumpkin
09:53 – Adding the Final Ingredients before Serving
11:38 – Tasting and Recipe Recap
13:03 – Credits and Video Recommendations