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Sage Pumpkin Shiitake Risotto

This risotto recipe is a decadent fall staple full of complementary flavors. It’s great as a meal on it’s own or served alongside fish or chicken. You will want to make this one year-round!

Course Main Course, Side Dish
Cuisine Italian


  • 5 cup chicken broth
  • 3 tbsp olive oil
  • 8 sage leaves, 2 tsp minced
  • 1 chopped shallot
  • 1 cup rice
  • 1 cup sliced shiitake mushrooms
  • 1/2 cup dry white wine
  • 3/4 cup Farmer's Market Foods Organic Pumpkin
  • 3/4 cup shredded parmesan cheese
  • salt and pepper


  1. Heat broth in a saucepan until boiling, then reduce heat and let simmer on the stovetop. 

  2. Heat olive oil in a small saute pan, and add sage leaves until crispy, about 10 - 15 seconds. Remove from pan and set aside.

  3. Transfer the heated olive oil to a large saucepan. Heat oil on medium high heat, and add the shallots, cooking until translucent. 

  4. Add the rice, and cook stirring until the rice is opaque, about 2 minutes. 

  5. Add mushrooms and wine, stir until most of the liquid is evaporated. Add 1 cup of broth, stirring until most of the liquid is gone. Continue to add broth 1/2 cup at a time until most of the liquid has evaporated. Stir continuously. 

  6. Once all the broth is gone, add pumpkin, cheese, salt, and pepper. Stir until incorporated, about 2 minutes. Divide risotto into 4 bowls and top with fried sage leaves and cheese.