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Double-duty tip: Use any leftovers from this recipe to make Pumpkin Arancini.


  • About 4 tablespoons extra-virgin olive oil (EVOO), divided
  • 1 small pumpkin or 1 butternut squash (about 2½ pounds), peeled, seeded and cut into bite-sized pieces
  • 1 onion, chopped
  • Salt and white pepper
  • A scant ¼ teaspoon freshly grated nutmeg
  • 1½ cups white wine
  • 4 cups vegetable stock
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1½ cups carnaroli or arborio rice
  • 4 tablespoons butter
  • 12 leaves sage
  • 1 cup grated Parmigiano-Reggiano cheese


Serves: 4


In a medium-size Dutch oven, heat about 2 tablespoons EVOO over medium-high heat. Add pumpkin or squash and onion, season with salt, white pepper and nutmeg, and cook partially covered for about 10 minutes until tender. Add 1½ cups white wine and allow it to evaporate completely into squash; purée with immersion blender and remove from heat.

Heat the remaining 2 tablespoons EVOO in a round-bottomed pan or a risotto pot over medium-high heat and warm the stock in a small pot over low heat. Add shallots and garlic to pan and stir to soften, 3 minutes. Add rice and toast 2 minutes; season with salt and pepper. Add about ⅓ of the stock and stir continuously, letting the rice fully absorb the stock. Repeat process until all the stock has been incorporated. Add purée to risotto and stir until rice is al dente and mixture is thick but pourable.

While stock is absorbing, melt butter in small pan. When it bubbles, add the sage leaves and cook them until crispy while butter begins to brown. Remove leaves to paper towels with a fork and pan from heat.

To finish, add brown butter to risotto along with the grated cheese. Serve risotto in shallow bowls topped with crispy sage.

(Tip: Use any leftovers to make Pumpkin Arancini!)