Description
A creamy and comforting pumpkin risotto featuring tender roasted pumpkin chunks infused with aromatic sage and mace, finished with a nutty parmesan cheese and crispy sage butter topping. This dish combines slow-cooked risotto technique with oven-roasted pumpkin for a flavorful autumn-inspired meal.
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 extra whole leaves for crisping
- 4 cloves garlic, 2 crushed and 2 skin-on and bashed
- Salt and pepper to taste
Risotto
- 1.5 litres vegetable stock
- 4 tbsp salted butter, divided
- 1 large onion, finely chopped
- 300 g risotto rice
- 150 ml dry white wine
- 50 g parmesan or vegetarian Italian-style hard cheese, finely grated
Instructions
- Roast the Pumpkin: Preheat the oven to 220°C (fan 200°C/gas mark 7). Peel the pumpkin wedges and cut into bite-size chunks. Place the pumpkin pieces on a large shallow oven tray, drizzle with 2 tbsp olive oil, and sprinkle with ½ tsp ground mace, chopped sage leaves, bashed garlic cloves, and season with salt and pepper. Toss with your hands until well coated. Roast for 25-35 minutes until the pumpkin is tender and slightly golden at the edges.
- Prepare the Risotto Base: While the pumpkin roasts, bring the vegetable stock to a simmer in a large pan and reduce heat to keep it warm. In a shallow casserole or deep frying pan, heat 1 tbsp butter and 1 tbsp olive oil. Fry the finely chopped onion over medium heat for about 15 minutes until very soft and translucent. Add the 2 crushed garlic cloves and cook for 1 more minute.
- Toast the Rice and Add Wine: Add the risotto rice to the onion mixture and stir continuously for 5 minutes, allowing the rice to toast lightly and be coated with the buttery oil. Pour in the dry white wine and stir until almost completely absorbed.
- Cook the Risotto: Add the warm vegetable stock a ladleful at a time to the rice, stirring continuously and waiting for each ladleful to be absorbed before adding the next. After 15-20 minutes, check if the rice is tender – it should be creamy but with a slight bite. You may not need all the stock. Season well with salt and pepper, then stir in the grated parmesan and 1 tbsp butter. Cover with a lid or flat baking sheet and remove from heat. Let rest for 5 minutes.
- Prepare Crispy Sage Butter: While the risotto rests, melt the remaining 2 tbsp butter in a frying pan over medium heat until foaming. Add whole sage leaves, a pinch of ground mace, and a crack of fresh black pepper. Fry until the sage leaves are crisp and the butter turns nutty in aroma. Remove from heat.
- Combine and Serve: Press the roasted garlic cloves from their skins and mash into a purée on a chopping board using the side of a knife. Gently stir the roasted pumpkin pieces and garlic purée into the risotto, being careful not to break up the pumpkin too much. Spoon the risotto into serving bowls and top with the crispy sage leaves and melted nutty butter. Serve with a bitter leaf salad on the side for contrast.
Notes
- Use vegetarian Parmesan or hard cheese to keep the dish vegetarian.
- Keep stirring the risotto constantly for the best creamy texture.
- Adjust seasoning carefully after adding stock as cheese and butter add saltiness.
- Be gentle when folding in roasted pumpkin to preserve chunks.
- For a vegan variation, substitute butter with vegan margarine and cheese with a plant-based alternative.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 35 mg
