Baked Pumpkin Sage Risotto

With wonderful fall flavors, this easy Baked Pumpkin Sage Risotto is comforting and delicious. Serve with crushed pistachios sprinkled over top for a twist.

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Baked Pumpkin Sage Risotto

Cooking time
PREP TIME 15 mins
Cooking time
COOK TIME 20 mins
Ready in
TOTAL TIME 35 mins


  • 4 tbsp melted butter, divided
  • 1 onion, diced
  • 1 bag Success® White Rice
  • 1 cup vegetable broth
  • 1/2 cup heavy cream, at room temperature
  • 2 cups pumpkin, diced
  • 1 tbsp fresh sage, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup Parmesan cheese, grated


  • Step 1

  • Preheat oven to 425°F.

    Step 2

  • In high-sided ovenproof skillet set over medium-high heat, add 2 tbsp butter and onion; cook for 2 to 3 mins or until softened. Add rice (discarding bag); stir until well coated. Add broth; stir for 1 to 2 mins or until almost totally absorbed. Add cream; bring to boil. Cover and transfer to oven. Bake for 8 to 10 mins or until rice is tender.

    Step 3

  • Meanwhile, on rimmed baking sheet toss together pumpkin, remaining butter, sage, salt and black pepper. Bake, stirring halfway through, for 8 to 10 mins or until tender and browned.

    Step 4

  • Stir pumpkin and Parmesan cheese into risotto. Serve immediately.

    Pro Tip

    Serve with freshly ground black pepper, fried sage and crushed pistachios sprinkled over top for a tasty and impressive presentation.