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Pumpkin Risotto

Pumpkin Risotto with Roasted Delicata Squash and Crispy Sage

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Recipe Details


Nothing screams fall quite like this double squash risotto. Pumpkin purée is the key to making this already luscious dish extra creamy. It’s swirled with pumpkin pie spice for a slightly sweet, warming flavor that balances the Parmesan, white wine, and thyme. But if that isn't enough, we’re taking it one step further and adding sage-roasted crescents of nutty delicata squash right on top.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 610
  • Protein 18g
  • Total Carb 76g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • delicata squash
    delicata squash
  • shallot
  • garlic
    1 clove
  • sage
    1/8 ounce
  • thyme
    1/8 ounce
  • vegetable bouillon cube
    vegetable bouillon cube
  • unsalted butter
    3 packets
    unsalted butter
  • Arborio rice
    3/4 cup
    Arborio rice
  • pumpkin pie spice
    1/4 teaspoon
    pumpkin pie spice
  • white wine
    1/4 cup
    white wine
  • pumpkin purée
    1 can
    pumpkin purée
  • shaved Parmesan cheese
    2 ounces
    shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 8" medium pot
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients and warm broth

    Prepare ingredients and warm broth

    Preheat oven to 450ºF. Rinse all produce. Halve squash lengthwise, scoop out and discard seeds, then cut crosswise into ½-inch slices, discarding ends. Peel shallot and mince. Mince garlic. Pick sage leaves, discarding stems. In a medium pot, combine bouillon cube and 3½ cups water. Bring to a boil over high heat, then remove pot from heat and cover to keep warm until Step 3.

  2. Sauté aromatics and toast rice

    Sauté aromatics and toast rice

    While broth warms, heat 1 packet butter in a separate medium pot over medium-high heat. When butter is foamy, add shallot and garlic; sauté, stirring, until softening, 3-4 minutes. Add rice and cook, stirring frequently, until toasted and translucent, 2-3 minutes (toasting the rice adds a delicious nutty flavor and prevents it from absorbing liquid too quickly).

  3. Simmer risotto

    Simmer risotto

    Add white wine to pot with rice, still over medium-high heat; simmer until liquid is mostly absorbed, 1-2 minutes. Then, add warm broth and ½ teaspoon salt. Increase heat to high and bring to a boil, then reduce heat to medium-high and stir in pumpkin pie spice and ⅓ cup pumpkin purée. Simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15-20 minutes more.

  4. Roast squash and sage

    Roast squash and sage

    While risotto simmers, line a baking sheet with foil. On prepared sheet, toss squash and sage with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until squash is lightly browned and tender and sage is crisp, 12-14 minutes.

  5. Finish risotto

    Finish risotto

    While squash roasts, strip thyme leaves, discarding stems. Once rice is tender, remove pot from heat and stir in remaining 2 packets butter, half of Parmesan, ⅛ teaspoon salt, and pepper as desired to combine.

  6. Plate pumpkin risotto

    Plate pumpkin risotto

    Divide pumpkin risotto between serving plates and top with roasted delicata squash and crispy sage. Garnish with thyme and remaining Parmesan. Dig in!

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