# Pumpkin Risotto with Sage and Browned Butter

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A creamy pumpkin risotto finished with crisp sage and golden browned butter.

Servings: 4 · Prep 10 min · Cook 30 min · Pasta

Contains: milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pumpkin Risotto with Sage and Browned Butter](https://image.fridge.menu/adaptations/2bht9czq/2ff38640c6f6f8f3d62303a856e8ddde7b0f12e1a5f09c3843db62e8c84112ba.jpg)

## Ingredients

- 60 g [Butter](https://fridge.menu/en/i/butter)
- 2 pcs [Sage](https://fridge.menu/en/i/sage) — fresh sprigs
- 400 g [Pumpkin](https://fridge.menu/en/i/pumpkin) — diced small
- 2 tbsp [Butter](https://fridge.menu/en/i/butter)
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 350 g [Risotto rice](https://fridge.menu/en/i/risotto-rice)
- 100 ml [White wine](https://fridge.menu/en/i/white-wine)
- 1.2 l [Stock](https://fridge.menu/en/i/stock)
- 75 g [Parmesan](https://fridge.menu/en/i/parmesan) — finely grated
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for frying
- pinch [Salt](https://fridge.menu/en/i/salt)
- pinch [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 30 g [Pine nuts](https://fridge.menu/en/i/pine-nut) — toasted
- 50 g [Parmesan](https://fridge.menu/en/i/parmesan) — freshly grated

## Steps

1. Melt the butter in a pan and let it foam, then reduce the heat to low and add the sage leaves.
2. Stir the butter with the sage leaves until the butter turns golden-brown and the sage becomes crisp — this takes about 10–15 minutes.
3. Turn off the heat once the butter is golden-brown with a nutty aroma and the scent of sage.
4. Put the pumpkin cubes into a pan of salted water and cook for about 15–20 minutes, until completely tender.
5. Drain and blend the pumpkin into a smooth purée.
6. Fry the onion and garlic in oil until the onion turns translucent and soft. Add the rice and stir well.
7. Pour in the white wine and stir until the rice has absorbed all the liquid.
8. Gradually add the vegetable stock, stirring, until the rice is just tender and the risotto is pleasantly creamy.
9. Stir the pumpkin purée and Parmesan into the risotto. Season well with salt and pepper.
10. Serve the pumpkin risotto on plates with pine nuts, crisp sage, browned butter and a little extra Parmesan.

Published 2026-10-08

https://fridge.menu/en/r/pumpkin-risotto-with-sage-2bht9czq

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