Taleggio Pumpkin Risotto with Crispy Sage and Brown Butter

A rich, creamy and comforting Pumpkin Risotto (Risotto alla Zucca) made from roasted pumpkin and garlic puree, tangy Taleggio cheese, white wine and crispy sage. This dish is ideal for cosy autumn evenings.

Pumpkin risotto is a wonderful way to use seasonal pumpkins or squash. Roasting fresh pumpkin with garlic concentrates the flavour, giving the puree a sweet, caramelised depth that makes the risotto especially luscious.

When you fold the pumpkin puree into the rice it creates a velvety texture, and Taleggio adds a mellow tang that pairs beautifully with the roasted pumpkin. Finish with crispy sage for texture and aroma — a perfect fall dinner to keep you warm on chilly nights.

See the recipe below for ingredient notes, step-by-step photos, tips, variations and a short video. For the printable recipe, scroll to the recipe card at the bottom.

Ingredients

Ingredient notes and substitutions

• Pumpkin – Use a seasonal pumpkin or most winter squash varieties. We used an Autumn Gold pumpkin, but butternut, kabocha or other sweet squashes will also work.
• Arborio or Carnaroli rice – Essential for a creamy risotto texture; do not use long-grain rice.
• White wine – Adds depth. Italian whites like Gavi, Pecorino or Pinot Grigio are good choices. Omit if avoiding alcohol.
• Taleggio cheese – Soft and tangy, it melts into the risotto beautifully. If unavailable, Fontina or a mild Gorgonzola work; Parmigiano Reggiano can be used for a firmer, saltier finish.
• Mascarpone – Adds richness; heavy cream (about 1/4 cup / 60 ml) can be used instead.
• Sage – Use fresh leaves for frying until crispy. If you don’t have sage, roast the pumpkin with fresh rosemary or thyme for added aroma.
• Stock – Low-sodium chicken stock keeps seasoning flexible; vegetable stock is a suitable vegetarian alternative.

Step by step photos and instructions

Preheat the oven to 200°C (400°F).

Remove seeds and fibres from the pumpkin, quarter it and peel off the skin.

Cut the pumpkin into medium cubes and place on a large baking tray with three garlic cloves (skins left on). Drizzle with olive oil, season with salt and pepper, and roast for 40–45 minutes until tender and slightly caramelised.

Add the roasted pumpkin and the squeezed garlic to a blender with the mascarpone and about ½ cup (120 ml) stock. Blend to a smooth puree and set aside.

Heat about 1 tablespoon olive oil in a large pan and fry the sage leaves for 1–2 minutes until crisp. Drain on paper towel and set aside.

In the same pan, add a little more olive oil and gently sauté the finely chopped onion over medium heat until soft and translucent — avoid browning.

Add the Arborio rice and toast briefly to coat the grains. Pour in the white wine and simmer until reduced by half, then add a ladleful of hot stock and stir until absorbed. Continue adding stock a ladle or two at a time, stirring and allowing the rice to absorb the liquid between additions.

When most of the stock is incorporated and the rice is nearly cooked, stir in the pumpkin puree and cook another 4–5 minutes. Remove from the heat, add the Taleggio and stir until melted and silky. Adjust seasoning with salt and pepper.

Serve the risotto in bowls topped with a slice of Taleggio and the crispy sage leaves.

More pumpkin and squash recipes to try

Risotto

Butternut Squash Risotto With Thyme

Fresh Pasta

Butternut Squash Ravioli with Sage and Brown Butter Sauce

Pasta

Creamy Butternut Squash Pasta

Pasta

Butternut Squash Lasagna – Sage, Prosciutto & Goats Cheese

If you try this Taleggio Pumpkin Risotto, please rate the recipe and leave a comment — feedback is always appreciated.

Taleggio Pumpkin Risotto

By Emily

Prep: 4 mins

Cook: 1 hr 10 mins

Total: 1 hr 14 mins

Servings: 4

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A rich, creamy Pumpkin Risotto made with roasted pumpkin puree, garlic, Taleggio cheese, white wine and crispy sage leaves.

Ingredients

• 1.5 lbs (700g) fresh pumpkin
• 1 onion, finely chopped
• 1/4 cup (60 ml) white wine
• 1.5 cups (300 g) Arborio rice
• 3 large garlic cloves
• 1 heaped tablespoon mascarpone
• 2 oz (50 g) Taleggio cheese, plus 4 slices for serving
• 8 sage leaves
• 5 cups (1.25 L) chicken or vegetable stock
• Olive oil, salt and pepper

Instructions

To make the pumpkin puree

1. Preheat the oven to 200°C (400°F).
2. Remove seeds and strings, quarter the pumpkin and peel.
3. Cut into medium cubes and place on a tray with garlic (skins on). Drizzle with oil, season and roast 40–45 minutes.
4. Blend roasted pumpkin, squeezed garlic, mascarpone and ½ cup (120 ml) stock to a smooth puree. Set aside.

To make the risotto

1. Fry sage leaves in 1 tbsp olive oil until crisp. Drain and set aside.
2. Sauté the onion in a little olive oil over medium heat until soft and translucent.
3. Add the rice and stir to coat. Pour in wine and reduce by half, then add hot stock a ladle at a time, stirring until absorbed between additions.
4. When the rice is cooked and most stock is used, stir in the pumpkin puree and cook 4–5 more minutes. Remove from heat, add Taleggio and stir until melted. Season to taste.
5. Serve topped with a slice of Taleggio and the crispy sage leaves.

Video

Notes

1. Prep ahead – Roast the pumpkin and make the puree in advance.
2. Slowly cook the onion – Keep the heat medium-low to avoid browning.
3. Taleggio cheese – Swap with Fontina, mild Gorgonzola or Parmigiano if needed.
4. Salt to taste – Use low-sodium stock and adjust seasoning at the end.

Helpful Info for All Recipes

• Extra virgin olive oil is used unless stated otherwise.
• Vegetables referenced are medium unless noted.
• Recipes are tested using a fan (convection) oven.

Nutrition

Calories: 451 kcal |
Carbohydrates: 87 g |
Protein: 16 g |
Fat: 6 g

Nutrition information is an approximation.

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