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Pumpkin risotto with sage
Dinner

Pumpkin risotto with sage

Risotto with small cubes of pumpkin that cook tender in stock with slow stirring. Parmesan adds salt; sage gets a quick fry in butter at the end. Creamy without feeling heavy.

ModernHalloweenAutumnWeekendDinnerVegetarian
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Rate:
50 min total
4 servings
Medium

Ingredients

servings
Units
  • 10.6 oz arborio rice
  • 14.1 oz pumpkin
  • 1 stk onion
  • 1 fed garlic
  • 2 tbsp olive oil
  • about 0.4 cup white wine
  • 4¼ cup vegetable stock
  • 1.4 oz butter
  • 2.1 oz Parmesan
  • 10 blade fresh sage
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  1. 1

    Prep vegetables

    1. Finely chop the onion and garlic.
    2. Cut the pumpkin flesh into cubes about 1 cm.
    3. Heat the stock in a pot and keep it warm.
    10 min
    Room temperature
    KnifePot
  2. 2

    Start the risotto

    1. Warm the oil and half the butter in a wide pot over medium heat.
    2. Sweat the onion until soft without colour.
    3. Add the rice and pumpkin cubes. Stir for 2 minutes until the rice looks glassy.
    4. Pour in the wine and let it reduce while stirring.
    8 min
    Medium
    PotSpoon
  3. 3

    Add stock

    1. Add one ladle of hot stock at a time and stir until absorbed before the next ladle goes in.
    2. Continue for 20–25 minutes until the rice is creamy with bite in the centre and the pumpkin is tender.
    3. Season with salt and pepper.
    25 min
    Medium
    PotLadle
  4. 4

    Manteca and sage

    1. Stir the rest of the butter and Parmesan into the risotto off the heat.
    2. Fry the sage leaves briefly in a small pan with a drop of oil until fragrant.
    3. Serve the risotto topped with sage.
    5 min
    Low
    Pan

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Details

Nutrition

Calories

480kcal

Protein

12g

Fat

14g

Carbs

72g

Serving Size

320g

Dietary

Allergens

Milk

Serving

Suggestions

  • • Serve at once. Risotto sets if it stands too long.

Drink Pairings

  • • Wine: Dry white wine.

Side Pairings

  • • Green salad.

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Risotto is best fresh. Leftovers can be reheated with stock.

Frozen

  • • Duration: 0 days
  • • Temperature: Room temperature
  • • Method: Freezing changes the texture a lot. We usually do not freeze risotto.

Reheating

  • • Stovetop: Reheat gently with stock while stirring until creamy again. (Medium)

Tips

Preparation

  • • Even pumpkin cubes cook evenly with the rice.

Cooking

  • • Stir regularly so the bottom does not catch. It does not need to be constant.

Serving

  • • Butter and Parmesan at the end give the soft finish. Do not skip that step.

Variations

Flavor

  • If you skip wine, use extra stock at the same step.

Method

  • Keep the stock warm throughout. Cold liquid makes the rice hard at the edge.

Toppings

  • Roasted pumpkin seeds add crisp contrast.

Author

C

Camilla

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Comments

Author

C

Camilla