clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

seasonal pumpkin and sage risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 4 servings 1x


Units Scale
  • 3 1/2 cups low-sodium vegetable broth
  • 1 1/2 cups short grain brown rice
  • 1 teaspoon sea salt, or to taste, divided
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 cups fresh pumpkin or butternut squash cubes (10 ounces; about 1/2-inch cubes)
  • 2 teaspoons champagne vinegar or white balsamic vinegar
  • 1 tablespoon finely chopped fresh sage + additional sage for garnish
  • 3 tablespoons plain low-fat Icelandic-style yogurt or quark
  • 3 tablespoons freshly grated Parmesan cheese, divided
  • 2 tablespoons crumbled blue or goat cheese


  1. Bring the broth, rice, and 1/2 teaspoon of the salt to a boil in a medium saucepan over high heat. Cover, reduce heat to low, and simmer until the rice is cooked through yet firm, about 45 minutes.
  2. Meanwhile, heat the oil in a large (PFOA-free) nonstick skillet over medium heat. Add the onion, pumpkin, vinegar, chopped sage, and remaining 1/2 teaspoon salt, increase heat to medium-high, and sauté until the onion and pumpkin are lightly caramelized, about 6 to 7 minutes. Cover, reduce heat to low, and cook until the pumpkin is fork tender, shaking the pan a few times during cooking, about 5 minutes. Remove lid.
  3. Transfer the cooked rice to the pumpkin mixture in the skillet. Add the yogurt, 2 tablespoons of the Parmesan, and the blue cheese, and cook while gently stirring until evenly combined, about 1 minute.
  4. Transfer into individual bowls or hollowed out personal-sized pumpkins, sprinkle with the remaining Parmesan, garnish as desired with sage, and serve.


Per serving: 400 calories, 9g total fat, 2.5g saturated fat, 0g trans fat, 5mg cholesterol, 830mg sodium, 68g total carbohydrate, 5g dietary fiber, 5g sugars, 10g protein


  • Serving Size: 1 1/2 cups