Description
This creamy pumpkin risotto recipe brings together tender roasted pumpkin chunks, fragrant sage, and a rich parmesan finish. Roasting the pumpkin with mace and garlic adds deep, sweet flavors, while slow-cooked risotto rice absorbs a savory vegetable stock and white wine base, creating a comforting autumn dish perfect for any occasion.
Ingredients
Scale
Roasted Pumpkin
- 1 medium pumpkin (about 1.5 kg), halved and cut into wedges
- 3 tbsp olive oil (divided)
- ½ tsp ground mace, plus a pinch
- ½ small bunch sage (4 leaves finely chopped, plus more whole leaves for garnish)
- 4 cloves garlic (2 crushed, 2 skin-on and bashed)
- Salt and freshly ground black pepper, to taste
Risotto
- 1.5 litres vegetable stock
- 4 tbsp salted butter (divided)
- 1 large onion, finely chopped
- 300g risotto rice (such as Arborio or Carnaroli)
- 150ml dry white wine
- 50g parmesan or vegetarian Italian-style hard cheese, finely grated
Instructions
- Roast the pumpkin: Preheat the oven to 220°C (fan 200°C) or gas mark 7. Peel the pumpkin wedges and cut into bite-sized chunks. Place the pumpkin pieces on a large, shallow oven tray and drizzle with 2 tablespoons of olive oil. Add ½ teaspoon ground mace, the finely chopped sage leaves, the 2 bashed garlic cloves with skins on, and season with salt and pepper. Toss everything together evenly with your hands to coat. Roast for 25 to 35 minutes until the pumpkin is tender and slightly golden on the edges.
- Prepare the risotto base: While the pumpkin roasts, bring the vegetable stock to a simmer in a large pan, then reduce the heat and keep it warm on the back of the stove. Heat 1 tablespoon butter and 1 tablespoon olive oil in a shallow casserole or deep frying pan over medium heat. Fry the finely chopped onion gently for about 15 minutes until very soft and translucent. Add the 2 crushed garlic cloves and cook for another minute to release their aroma.
- Cook the rice: Add the risotto rice to the pan and stir for about 5 minutes until the grains are toasted and evenly coated in the buttery oil. Pour in the dry white wine and stir continuously until most of the liquid has evaporated. Begin adding the warm vegetable stock one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Check the rice’s tenderness after 15 to 20 minutes; you may not need all the stock. Season the risotto well with salt and pepper.
- Finish the risotto: Stir in the grated parmesan cheese and an additional tablespoon of butter for extra creaminess. Cover the pan with a lid or flat baking sheet and remove it from the heat. Let the risotto rest for 5 minutes, allowing the flavors to meld and the rice to finish cooking gently.
- Prepare crispy sage butter: Meanwhile, heat the remaining 2 tablespoons of butter in a frying pan until it foams. Add whole sage leaves, a pinch of mace, and freshly cracked black pepper. Fry until the sage leaves become crisp and the butter turns nutty and fragrant. Remove from heat carefully.
- Combine and serve: Press the roasted garlic cloves out of their skins and mash them into a purée using the side of a knife on a chopping board. Gently fold this garlic purée and the roasted pumpkin pieces into the risotto, trying not to break up the pumpkin chunks. Spoon the risotto into bowls, then top with the crispy sage leaves and nutty butter from the pan. Serve immediately with a bitter leaf salad alongside for a fresh contrast.
Notes
- Using Arborio or Carnaroli rice yields the best texture for risotto due to their high starch content.
- Vegetarian Parmesan alternatives can be used for a vegetarian-friendly dish.
- Keep the vegetable stock warm as this helps the rice cook evenly and absorb flavor better.
- For a vegan version, substitute butter with plant-based margarine and use a vegan cheese or omit it.
- A bitter green salad pairs wonderfully with this rich risotto to balance the flavors.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg
