Creamy Pumpkin Risotto

The perfect cozy fall recipe. A rich, creamy pumpkin risotto made with HALE Bone Broth, fresh sage, Parmesan, and a touch of butter. Comfort food with a nourishing twist!

Time: 35–40 minutes

Ingredients

• 2 tablespoons olive oil

• 2 tablespoons butter, (divided)

• 1 small shallot, finely diced

• 2 cloves garlic, minced

• 5–6 fresh sage leaves, plus extra for garnish

• 1½ cups Arborio rice

• ½ cup dry white wine (optional)

• 4 cups HALE Bone Broth, warmed (plus extra as needed)

• 1 cup pure pumpkin purée (not pumpkin pie filling)

• 1 teaspoon fresh thyme

• Pinch of nutmeg

• ½ cup freshly grated Parmesan cheese

• Salt and freshly cracked black pepper

• Optional: toasted pumpkin seeds for crunch

1. Build the flavor

Heat olive oil and 1 tablespoon butter in a large saucepan. Add shallot and cook 2–3 minutes. Stir in garlic and chopped sage until fragrant.

2. Toast the rice

Add Arborio rice and stir for 1–2 minutes. Pour in white wine, if using, and cook until mostly absorbed.

3. Add the HALE goodness

Add warm HALE Bone Broth one ladle at a time, stirring frequently and allowing most of the liquid to absorb before adding more. Continue for approximately 18–22 minutes, until rice is creamy and tender with a slight bite.

4. Make it pumpkin creamy

Stir in pumpkin purée, thyme, nutmeg, remaining butter, and Parmesan during the final 5 minutes. Add a splash more broth if needed for a silky consistency.

5. Finish and serve

Season with salt and pepper. Top with crispy sage, toasted pumpkin seeds, and extra Parmesan.

The HALE Difference

Traditional risotto uses stock, but HALE Bone Broth brings a deeper savory flavor and adds protein from collagen-rich broth. The pumpkin creates natural creaminess without needing heavy cream.