Tuscan Spiced Pumpkin Risotto

This Tuscan Spiced Pumpkin Risotto is my take on that comforting holiday magic. It’s everything I love about autumn/winter—creamy, warming, and full of flavor. The pumpkin and sage give it that cozy fall feeling, while the cinnamon adds a hint of sweetness that reminds me of holiday feasts in Tuscany. It’s the perfect dish to share with loved ones, or to enjoy on a quiet evening while you reflect on what matters most this season.

So, if you’re craving a little taste of Tuscan holiday spirit, this risotto is your answer. It’s simple, nourishing, and full of heart—just the way the holidays should be. Enjoy, and I hope it brings a little Tuscan magic to your table, wherever you are.

Ingredients

• 1 cup Arborio rice

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg (optional)

• 1 1/2 cups pumpkin or butternut squash, diced small

• 1/2 cup dry white wine or 2 tbsp lemon juice diluted in water

• 4 cups vegetable broth, kept warm

• 2 tbsp fresh sage, finely chopped

• 1/4 cup grated Pecorino Romano or Parmesan (optional)

• Salt and black pepper to taste

• 2 tbsp toasted pumpkin seeds for garnish

• A drizzle of olive oil for finishing

Instructions

1. Prepare the Pumpkin: In a saucepan, heat olive oil over medium heat. Sauté the pumpkin cubes with a pinch of salt, cinnamon, and nutmeg (optional) until caramelized and tender, about 8-10 minutes. Set aside.

2. Start the Risotto Base: In the same pan, heat a bit more olive oil. Sauté the onion until translucent.. Stir in the Arborio rice and toast for 2 minutes to coat each grain in oil.

3. Infuse the Flavors: Add the white wine (or lemon-water mix) and let it cook off. Stir in the cinnamon and nutmeg to create a warming fall flavor.

4. Cook the Risotto: Begin adding the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Repeat for about 20 minutes, until the rice is creamy and al dente.

5. Combine the Pumpkin: Fold in the cooked pumpkin cubes and fresh sage, then cook for another 5 minutes to allow the flavors to meld.

6. Finish the Dish: Remove from heat and stir in the grated Pecorino Romano or Parmesan (optional). Adjust seasoning with salt and black pepper.

7. Garnish and Serve: Serve in bowls, topped with toasted pumpkin seeds, a drizzle of olive oil, and a sprinkle of fresh sage.