Roasted Pumpkin Sage Risotto (Printable View)

A creamy risotto blending roasted pumpkin, fresh sage, and Parmesan for a comforting, autumn-flavored dish.

# Ingredient List:

→ Vegetables

01 - 1.1 lb pumpkin, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Herbs & Aromatics

04 - 10 fresh sage leaves, finely chopped (plus extra for garnish)

→ Rice & Liquids

05 - 1 2/3 cups Arborio rice
06 - 4 1/4 cups vegetable stock, kept warm
07 - 1/2 cup dry white wine

→ Dairy

08 - 4 tbsp unsalted butter, divided
09 - 2 1/2 oz Parmesan cheese, freshly grated (plus extra for serving)

→ Oils & Seasoning

10 - 2 tbsp olive oil
11 - Salt and freshly ground black pepper, to taste

# How to Prepare:

01 - Preheat oven to 400°F. Toss diced pumpkin with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 to 30 minutes, turning once, until golden and tender.
02 - Heat remaining olive oil and half the butter in a large heavy-based saucepan over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and chopped sage; cook for 1 minute.
03 - Add Arborio rice and stir continuously for 2 minutes until grains are well coated and slightly translucent.
04 - Pour in the white wine and cook, stirring, until mostly absorbed by the rice.
05 - Add warm vegetable stock one ladleful at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for 18 to 20 minutes until rice is creamy and al dente.
06 - Fold in roasted pumpkin and cook for an additional 2 to 3 minutes to heat through.
07 - Remove from heat. Stir in remaining butter and grated Parmesan. Season with salt and freshly ground black pepper to taste.
08 - Plate immediately, garnished with extra sage leaves and Parmesan cheese.

# Expert Suggestions:

01 -
  • The roasted pumpkin turns sweet and caramelized, adding depth you just cant get from raw squash stirred in at the end.
  • Its the kind of dish that makes your kitchen smell like an Italian autumn, earthy and buttery and impossible to resist.
  • The technique is forgiving once you get the rhythm of stirring and ladling, it becomes meditative, almost calming.
  • It feels fancy enough for guests but cozy enough to eat in your softest sweater on a Tuesday night.
02 -
  • Dont walk away during the stock adding phase, the rice needs almost constant attention or it will stick and burn on the bottom.
  • If the risotto gets too thick, add a splash more stock or even just hot water, it should be loose enough to spread slowly across the plate.
  • Taste the rice before you think its done, it should have a tiny bite in the center, not chalky but not mushy either.
  • Add the Parmesan off the heat or it can turn grainy and clumpy instead of melting smoothly.
03 -
  • Use a wide, shallow pan instead of a tall pot, it gives you more surface area and helps the liquid evaporate evenly.
  • If you run out of stock before the rice is done, dont panic, just switch to hot water and keep going.
  • Let the risotto rest for a minute off the heat before serving, it helps the flavors settle and the texture firms up just slightly.
  • Save your Parmesan rinds and toss one into the simmering stock for extra umami depth.

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