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Cheesy Pumpkin (or Squash!) Risotto with Sage

This cheesy pumpkin or squash risotto is a creamy and flavorful fall side dish. It's made with pumpkin or squash puree, Parmesan, and fresh sage for a delicious, comforting meal.

45minserves 6


  • 2 tbsp olive oil

  • 1 large onion, minced

  • 4 garlic cloves, minced

  • 3 tbspTillamook Extra Creamy Salted Butter, divided plus more for serving

  • 1.5 cups arborio rice

  • 7 cups chicken or vegetable stock, warmed 

  • 1 tbsp fresh sage, chopped

  • 14tsp cinnamon

  • 2 pinches nutmeg

  • 1 cup canned pumpkin puree

  • 2 tbsp honey

  • White balsamic reduction

  • 8 oz (1 bag) of Tillamook Sharp Cheddar Shredded Cheese

  • 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.