JUMP TO RECIPE

Recipe

Serves

4 1×

Serves 4Prep 15 minCook 45 minTotal 1H

Ingredients

  • 700 g pumpkin or squash, peeled and cut into 2 cm cubes
  • 3 tbsp olive oil, divided
  • 2 litres hot vegetable stock
  • 1 onion, finely chopped
  • 300 g arborio rice
  • 150 ml dry white wine (or extra stock)
  • 50 g butter, cubed
  • 60 g parmesan, finely grated, plus extra to serve
  • 16 fresh sage leaves
  • Salt and black pepper

Method

  1. Heat the oven to 200C conventional or 180C fan. Toss the pumpkin with 2 tbsp oil, salt and pepper and roast for 25 minutes until tender and caramelised.
  2. Keep the stock hot in a saucepan over low heat.
  3. In a wide pan, heat the remaining oil and soften the onion for 6 minutes.
  4. Add the rice and stir for 2 minutes until the grains look glassy.
  5. Pour in the wine and stir until absorbed.
  6. Add the hot stock a ladle at a time, stirring often and waiting until each addition is absorbed before the next. This takes 18 to 20 minutes.
  7. When the rice is creamy and just tender, stir in half the roasted pumpkin, mashing some against the pan. Add the butter and parmesan and beat in. Season.
  8. Fry the sage leaves in a little oil for 30 seconds until crisp. Top each bowl with the remaining pumpkin, the crisp sage and extra parmesan.

Roast Pumpkin and Sage Risotto

Roast pumpkin and sage risotto topped with crispy sage and parmesan in a ceramic bowl

Roast pumpkin and sage risotto roasts the pumpkin first for caramelised edges, then folds it through creamy arborio rice with parmesan.

Crispy fried sage leaves on top give crunch against the soft rice.

Stirring takes 20 minutes and the rest is hands-off.

Recipe

JUMP TO RECIPE

Servings: 4

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Tips

  • Hot stock keeps the rice cooking evenly; cold stock makes it gluey.
  • The risotto should flow slowly on the plate; loosen with more stock if stiff.
  • Mash some pumpkin into the rice for colour, keep the rest whole for texture.

Variations

  • Swap the wine for extra stock and a squeeze of lemon.
  • Add crumbled sausage meat browned at the start for a meaty version.
  • Use parsnip or squash in place of the pumpkin.

FAQ

Q: Can I reheat risotto?
A: Yes, with a good splash of stock over low heat, stirring until creamy again.

Q: Can I make it without wine?
A: Yes, replace with stock and finish with lemon juice for brightness.

Q: Can I use frozen pumpkin?
A: Roast from frozen; it releases more water but still works.

Q: Is it freezer-friendly?
A: Not really; the texture suffers. Cook fresh or keep leftovers in the fridge 2 days.