Pumpkin Risotto with Crispy Sage

Chef’s Overview

Dear Chefs, this one’s for the nights when autumn is in full swing — the air cool, the kitchen warm, and the craving for something rich yet comforting impossible to ignore. Pumpkin risotto with crispy sage is one of those dishes that feels elegant but tastes like home. It’s creamy, aromatic, and deeply satisfying — a recipe that reminds you slow cooking is worth every stir. And with your 8" VG-10 Damascus Chef Knife and 7" VG-10 Damascus Santoku Knife, every slice, chop, and shave becomes a moment of calm craftsmanship.

A Fall Symphony in a Pan

Every year, as the first pumpkins hit the market, I can’t resist making this risotto. It’s the kind of dish that fills the room with the scent of butter, garlic, and toasted sage — a fragrance that feels like fall itself.

What makes it truly special is how simple ingredients — arborio rice, pumpkin purée, broth, and Parmesan — become luxurious with a little patience. I still remember the first time I cooked this for friends; everyone went silent after the first bite. That’s the power of perfectly stirred risotto — it commands attention.

Alright, Dear Chefs, let’s get cooking.

Ingredient List

For the Risotto

• 1 ½ cups arborio rice

• 1 ½ cups pumpkin purée (fresh roasted or canned)

• 1 small onion, finely diced (use your 7" VG-10 Damascus Santoku Knife)

• 2 cloves garlic, minced

• 4 cups chicken or vegetable broth (kept warm)

• ½ cup dry white wine (optional but recommended)

• 3 tbsp unsalted butter

• ½ cup grated Parmesan cheese

• 2 tbsp olive oil

• Salt and freshly cracked pepper, to taste

• ¼ tsp nutmeg (optional, for warmth)

For the Crispy Sage

• 10–12 fresh sage leaves

• 2 tbsp butter or olive oil

• Pinch of sea salt

For Serving

• Extra Parmesan for garnish

• Drizzle of olive oil or browned butter

Step-by-Step Recipe Breakdown

Step 1: Prep the Aromatics

Using your 8" VG-10 Damascus Chef Knife, finely dice the onion and mince the garlic. Keep the cuts even — smaller pieces ensure the flavor releases gently into the risotto.

Warm the broth in a separate pot and keep it simmering on low — this helps the rice absorb liquid evenly later.

Step 2: Sauté the Base

In a wide, heavy-bottomed pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until translucent.

Add the garlic and cook another 30 seconds, just until fragrant. Don’t let it brown — you’re building delicate flavor here.

Step 3: Toast the Rice

Add the arborio rice directly into the pan with the aromatics. Stir constantly for about 2 minutes until the edges of the rice become slightly translucent. This toasting step is crucial — it gives risotto its signature nutty depth.

Step 4: Deglaze with Wine

Pour in the white wine, stirring continuously until it evaporates. This adds brightness and balances the creamy pumpkin richness. If skipping wine, move directly to adding the broth.

Step 5: The Slow Simmer

Now, ladle in ½ cup of warm broth at a time, stirring gently and continuously. Wait until most of the liquid is absorbed before adding more. This process should take 18–20 minutes.

Halfway through, stir in the pumpkin purée and nutmeg. Continue adding broth and stirring until the rice is tender but still slightly al dente — the texture should be creamy, not soupy.

Chef’s Tip: The key is patience. Don’t rush the ladling or over-stir; each addition of broth should absorb fully to build that luxurious texture.

Step 6: Make the Crispy Sage

While the risotto finishes, melt 2 tablespoons of butter in a small skillet over medium heat. Add sage leaves in a single layer and fry for 20–30 seconds per side, until crisp but not browned. Transfer them to a paper towel and sprinkle lightly with sea salt.

If you’ve read Surprising Ways to Use a Bread Knife Beyond Bread This Halloween, you’ll know how a serrated edge can help slice garnishes like these evenly for plating flair.

Step 7: Finish the Risotto

Once the rice reaches creamy perfection, remove the pan from heat. Stir in 2 tablespoons of butter and the grated Parmesan cheese until glossy and smooth. Season with salt and pepper to taste.

Step 8: Plate and Serve

Spoon the risotto into warm bowls. Top with crispy sage leaves, an extra sprinkle of Parmesan, and a drizzle of olive oil or browned butter.

If you’re feeling indulgent, serve alongside roasted chicken or crusty bread sliced with your 9" AUS-10 Damascus Bread Knife — a pairing worth every bite.

The Final Slice – Patience Meets Perfection

Dear Chefs, this is risotto the Pro Chefly way — simple ingredients elevated through patience, precision, and care. Every stir builds texture, every cut shapes balance. And when you take that first spoonful — creamy rice, savory pumpkin, fragrant sage — you’ll understand why cooking slowly sometimes gives the fastest rewards.

So grab your 8" VG-10 Damascus Chef Knife, pour yourself a glass of wine, and let the sound of your spoon stirring become your autumn soundtrack.

Because great food — like great knives — is meant to be savored.