Description
A creamy and flavorful pumpkin risotto made with Arborio rice and sage, perfect for a comforting meal.
Ingredients
- 3 tbsp unsalted butter, divided
- 1 1/2 cups Arborio rice (risotto rice)
- 1 onion, diced
- 600 g pumpkin (peeled, deseeded, diced into 1.7cm/2/3″ cubes)
- 3 garlic cloves, minced
- 1/4 cup dry white wine (or water or broth)
- 3 1/2 cups vegetable or chicken stock/broth
- 2 tbsp sage leaves, roughly chopped
- 1/2 cup parmesan cheese, finely grated
- Salt & pepper to taste
Instructions
- Preheat oven to 180°C/350°F.
- Melt 1 tbsp butter in an ovenproof pot over medium-high heat.
- Add garlic and onion and cook until the onion becomes translucent.
- Stir in chopped sage and cook for another minute.
- Add the Arborio rice, stirring to coat the grains in butter.
- Pour in the white wine and cook until the liquid evaporates.
- Add pumpkin and broth, stir well, and heat the mixture but do not bring to a simmer.
- Cover with a lid (or foil) and bake for 25 minutes.
- Once baked, stir vigorously, letting the pumpkin break down into a puree, creating a creamy sauce.
- Add the remaining butter and parmesan. Stir until smooth. Adjust consistency with hot water if needed.
- Spoon the risotto into bowls and garnish with crispy sage and additional parmesan.
Notes
Use fresh pumpkin for the best flavor, though canned pumpkin is a fine substitute. Crispy sage leaves and brown butter are optional but add luxurious texture and depth to the dish.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian