Pumpkin Risotto

Fall for the charm of our #pumpkin risotto, a warm and #hearty dish that captures the essence of the season with a sweet touch of #GoldenBlossomHoney. 🍽️🍂


5 cups chicken broth 

12 fresh sage leaves plus 1 tbsp chopped sage 

1 Tbsp Olive Oil

½ cup of cut yellow onion 

3 cloves of garlic, chopped 

1 cup Arborio rice 

½ Tsp kosher salt 

¾ cup of pumpkin puree (canned) 

Black pepper, to taste 

1.2 Tbsp Honey 

Pumpkin seeds (optional)

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


  1. Heat oil in a medium pan over medium heat. Add the onion and garlic and cook until softened without browning 
  2. Add pumpkin puree to the pan and stir for 1-2 minutes. 
  3. Stir in the rice and cook for a minute or two them add enough chicken stock to cover the rice 
  4. Continue adding ½-1 cup of stock at a time as it gets absorbed, stirring occasionally
  5. Once the rice is cooked and stock is absorbed, add in seasonings and honey (salt and pepper) to taste
  6. Add in chopped sage leaves and stir 
  7. Serve with a drizzle of honey on top and pumpkin seeds (optional)