Pumpkin and Sage Risotto

Creamy risotto with roasted pumpkin, sage-infused butter, and Parmesan. This rich autumn side is slow-cooked for depth of flavour and finished with crisp sage leaves for texture. Serve alongside roast chicken, grilled fish, or beef for a comforting, restaurant-worthy accompaniment you can make at home.

Course dinner, Main Course, Side Dish

Cuisine European, Italian

Diet Vegetarian

Keyword autumn, Pumpkin, seasonal

Prep Time 10

Cook Time 55

Servings Servings

Calories 365

Author Kitchen Team @ Spooning and Forking

Ingredients

500 g Pumpkin peeled and cut into 2 cm cubes
2 tbsp Olive oil extra virgin
1 tsp Sea salt
½ tsp Black pepper freshly ground
60 g Butter unsalted
12 leaves Fresh sage
250 g Arborio rice
125 ml White wine dry
900 ml Vegetable stock
50 g Parmesan Cheese finely grated
Parmesan Cheese extra for shavings to garnish

Instructions

Preheat the oven to 200°C. Spread the pumpkin cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until tender and lightly caramelised, turning halfway to ensure even cooking.
While the pumpkin roasts, place a large saucepan over medium heat and melt half the butter. Add the sage leaves and cook until they become crisp, about 1–2 minutes, then lift them out with a slotted spoon and set aside on kitchen paper. Leave the sage-infused butter in the pan.
Stir the Arborio rice into the butter, coating each grain. Cook for 1–2 minutes until the edges of the grains turn translucent. Pour in the wine and stir until it has mostly evaporated. Begin adding the hot vegetable stock, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 18–20 minutes, and you’ll notice the rice gradually releasing its starch, creating a creamy texture without any cream.
When the rice is just cooked with a slight bite, fold in the roasted pumpkin, remaining butter, and grated Parmesan. Stir gently until everything is combined and glossy. Adjust seasoning if needed. Serve topped with the crispy sage leaves and a few Parmesan shavings.

Nutrition