Pumpkin And Wild Rice Risotto

"Pumpkin Wild Rice Risotto and our kitchen is smelling better than it has in days. I'm feeling more like myself, cooking in the kitchen, playing with ingredients. I've been on the sidelines wanting momentum and inspiration to get back into the kitchen, but for some reason I just couldn't bring myself to cook (passionately) until today. Seeing you guys' fall recipes though has been really inspiring. And they're helping me out of my cooking slump. Ideas of pumpkin give me a good excuse to start cooking with sage again and something about cooking with sage makes me feel so good."
-- @chocolateforbasil

Recipe Intro From chocolateforbasil

To roast the mini pumpkins, cut a hole at the top (much like carving a pumpkin) save tops for decoration, if desired. Scoop out seeds, drizzle with olive oil and season with salt and pepper.
Add to parchment lined baking tray and bake at 350˚F for about 30 minutes, or until tender.
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  • Recipe Card

Recipe Card


  • 1 shallot, minced
  • 1 clove garlic, minced
  • 3-4 tablespoons olive oil
  • 1 bunch fresh sage leaves
  • 1/4 cup white wine
  • 1/2 cup Arborio rice
  • 1/2 cup wild rice
  • 1 32 ounce container Organic Vegetarian Pho Soup Base
  • 3/4 cup cooked and puréed pumpkin meat or pumpkin puree (I used the meat from 4 mini pumpkins)
  • salt and pepper, to taste
  • grated parmesan, for topping


  • Step 1

    In a large sauté pan with lid, cook the diced shallot and garlic in the olive oil over medium high heat until translucent. Add sage leaves and continue to cook until fragrant. Add the rice to toast.

  • Step 2

    Once the rice begins to brown, add the wine to deglaze the pan. Stir, then salt and pepper to taste, and begin adding the vegetarian pho stock. Add 1 cup and let it cook down. Do this until there is only one more cup left, then whisk in the last remainder of the pho and the pumpkin puree, and cover with a lid until remaining liquid is absorbed by the rice. Rice should be fully cooked, but not gummy.

  • Step 3

    Adjust seasoning to taste, scoop into cavities of mini pumpkins and top with grated parmesan to serve.