Pumpkin Risotto Recipe

Bowl of Pumpkin RisottoIngredients

  • 3 tablespoons low-fat, plain Greek yogurt
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 1 ½ cups sugar pumpkin cut into ½-inch cubes
  • 2 garlic cloves, finely chopped
  • ¼ cup chopped sage
  • ¾ teaspoon kosher salt
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 4 cups chicken broth
  • ¾ cup finely grated Parmesan cheese
  • ¼ cup toasted hazelnuts, roughly chopped


In a large pot, melt butter over medium heat. Add oil and onion, and cook until the onion is translucent. Stir in the sugar pumpkin (also called pie pumpkin) and cook until browned. Mix in garlic, sage, and salt. Add the rice once the seasoning is fragrant. Cook until the rice is opaque and then pour the wine in. Continue cooking until the liquid is gone. Slowly stir in the broth ½ cup at a time until all the broth is nearly absorbed. The broth absorption process takes about 20 minutes total. Remove from stove and stir in Parmesan cheese and Greek yogurt. Top with hazelnuts and serve.