Pumpkin & Pear Harvest Risotto

Northern Italian kitchens made risotto famous for its patient, creamy stir of arborio rice in hot broth. This harvest bowl folds roasted sugar pumpkin and ripe pears with sage and Parmesan for cozy weeknight comfort.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 485 cal
• 14g protein
• 72g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/2 cups arborio rice
• 3 cups peeled cubed fresh sugar pumpkin
• 2 medium, diced ripe pears
• 5 cups vegetable broth
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic
• 1/2 cup dry white wine
• 8 leaves, chopped fresh sage leaves
• 1 tsp leaves fresh thyme
• 3/4 cup grated Parmesan cheese
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 400°F. Toss the cubed pumpkin with a drizzle of olive oil, salt, and half the thyme on a rimmed baking sheet.
2. 2Roast the pumpkin for 22–25 minutes until the edges are caramelized and the cubes are fork-tender but still hold their shape. Set aside.
3. 3Warm the vegetable broth in a saucepan over low heat so it stays hot but not boiling.
4. 4In a wide heavy pot or deep skillet, heat the remaining olive oil and one tablespoon of butter over medium heat. Add the chopped onion and cook 5–6 minutes until translucent and soft.
5. 5Stir in the minced garlic and remaining thyme; cook 45 seconds until fragrant. Add the arborio rice and toast, stirring constantly, for 2 minutes until the grains look slightly translucent at the edges.
6. 6Pour in the white wine and stir until it is fully absorbed and the pot smells bright.
7. 7Begin adding the hot broth one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue this process for 18–20 minutes.
8. 8When the rice is almost al dente and creamy, fold in the roasted pumpkin cubes and the diced pears. Cook 3–4 more minutes so the pears soften slightly but keep some bite.
9. 9Remove the pot from heat. Stir in the remaining butter, grated Parmesan, chopped sage, salt, and black pepper until the risotto is glossy and luxurious.
10. 10Taste and adjust seasoning. Spoon into warm bowls, top with toasted pumpkin seeds and an extra grind of pepper, and serve immediately while the risotto is still flowing.