Brown Rice Pumpkin Risotto (Traditional Method)

Brown Rice Pumpkin Risotto (Traditional Method)

Adapted from a recipe by Katie Webster via Healthy Seasonal Recipes


  • 1 T olive oil
  • 1 yellow onion, diced
  • 1 1/2 cups short grain brown rice
  • 1/2 cup dry white wine (I use vermouth from the grocery store like my mom)
  • 2 1/2 cups chicken broth
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 15-ounce can canned pumpkin
  • 2 teaspoons chopped fresh sage leaves, plus whole leaves for garnish


  • Heat oil in a large saucepan over medium heat. 
  • Add onion and cook, stirring often, until softened. Do not let brown.
  • Stir in rice and cook, stirring until the rice grains start to get translucent.
  • Stir in wine and cook, stirring often until the wine has mostly evaporated.
  • Stir in chicken broth and season with salt and pepper.
  • Increase heat to high and bring to a boil. 
  • Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 30 minutes.
  • Stir in pumpkin and sage. Cook, stirring often until the mixture is thickened and the rice is tender, 10 to 15 minutes.
  • Remove from heat, cover and let sit 5 minutes off the heat to thicken further.  Serve sprinkled with more freshly ground pepper and sage leaves for garnish.

Modifications, Extras, & Subs

  • If you are not following the Clean Program Elimination Diet, you can
    • add grated or shredded hard cheese (Parmesean is the classic) after removing from heat. Top with additional cheese when serving.
  • Serve over a chiffonade of greens or with a salad on the side. 
  • Add a protein– serving this alongside a roast chicken would be divine.

Leave a Reply

Your email address will not be published. Required fields are marked *