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+ servings
bowls of orange colored risotto with sage leaves

Creamy Pumpkin Risotto

Rich and creamy, seasoned with holiday flavors like fresh sage, nutmeg and brandy, this Pumpkin Risotto is the ultimate in Fall comfort foods.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 266kcal



  • Heat the butter in a dutch oven over medium heat. Add the crumbled bacon, shallot and garlic and saute until soft, about 2-3 minutes.
  • Add the rice and saute for 2-3 minutes, or until rice becomes slightly opaque.
  • Add the brandy and stir continuously until the the liquid has been absorbed, about 1 minute.
  • Add the pumpkin puree, pepper, sage, nutmeg and salt and stir in.
  • Start adding the chicken broth, half a cup at a time. Between each half cup, continue stirring until liquid is fully absorbed before adding the next half cup.
  • Continue until broth is gone and texture of the risotto is creamy and a touch brothy.
  • Remove from heat and stir in the Parmesan cheese. Adjust salt to taste and serve garnished with fresh sage leaves.



  1. Make sure to continuously stir the risotto as it cooks - this is what helps provide the creamy texture.
  2. Substitute white wine for the brandy if you need to - though I highly recommend the brandy for the best flavor. 
  3. Risotto is best served immediately. While it can be stored in the fridge and reheated, it's not nearly as good leftover. I don't recommend making it in advance for parties.
  4. Substitute any hard cheese such as gruyere, romano, or asiago for the Parmesan cheese.


Serving: 1cup | Calories: 266kcal | Carbohydrates: 28g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 644mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4902IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg