Cheesy Pumpkin (or Squash!) Risotto with Sage

Prep Time

15 Min

Cook Time

30 Min





  • Begin by adding olive oil to a heavy bottomed pan over medium heat. Add onion and cook for 3 minutes. Then add garlic and cook for another 2. 

  • Add arborio rice and toast until the edges are translucent. 

  • After 5 minutes, add 1/2 cup of warmed stock to the pot. Stir continuously and add more stock, repeating this step, each time the risotto dries out. 

  • Meanwhile, in a separate pan, add 2 tbsp of butter, sage leaves, cinnamon and nutmeg and cook for 2 minutes. Add pumpkin puree and honey and stir. Season with salt and pepper then set aside.

  • Once the risotto is cooked, stir in the pumpkin mixture then stir in the cheese.

  • Plate the risotto then top with a little bit of butter and a drizzle of white balsamic reduction.