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5 from 1 vote

Easy Roast Pumpkin Risotto Recipe

Prep Time15 minutes
Cook Time1 hour 30 minutes

Ingredients

  • 2 tablespoons olive oil separated
  • 2 tablespoons butter divided
  • 650 grams cubed pumpkin (or butternut) (that is finished weight of pieces)
  • 1 onion finely diced
  • 4 garlic cloves finely diced
  • 370 grams arborio rice (about 1 ¾ cups)
  • 1 cup white wine (I used a Sauvignon Blanc)
  • 5 - 6 cups chicken stock (or vegetable)
  • 70 grams parmesan finely grated

For the optional crispy sage topping

  • 100 grams butter cubed
  • 15-20 sage leaves

Instructions

Roasting the pumpkin

  • Preheat your oven to 350f (180c).
  • Put the pumpkin cubes on a baking sheet lined with parchment paper and drizzle over 1 tbsp of olive oil. Sprinkle over a good pinch of salt and pepper.
  • Roast in the oven for 40 - 50 mins until lightly charred (see the pictures above). Roughly mash with a potato masher or stick blender and set aside.

For the crispy sage topping

  • Melt the 100 grams of butter in a fry pan over a medium heat.
  • When just starting to sizzle add the sage leaves and cook, swirling the pan until the sage leaves are crisp and the butter is foamy and browned.
  • Set the sage leaves aside on paper towels.

For the risotto

  • Heat the stock in a saucepan over a gently heat, it shouldn't boil as it will evaporate. Have it barely simmering.
  • In a large pan heat the remaining 1 tbsp of olive oil and 1 tbsp of butter over a medium heat.
  • Add the onions and cook gently for 10 minutes until very soft. Try not to get any color on them.
  • Add the garlic and cook for a further minute.
  • Add the rice, toss well with the onions for a minute or two.
  • Add the wine and let it reduce, stirring often.
  • Now is the time to start adding the stock, one ladle at a time, making sure the liquid has mostly been absorbed before adding another. You want the heat to be hot enough for a gentle sizzle but not so hot that the rice sticks to the bottom of the pan.
  • Keep adding the stock, stirring and pressing/massaging the rice (the rice grains rubbing together is what releases starch making it oozy and creamy).
  • From the first ladle it should take 20 mins to be done. You want the rice to still have a slight bite to it.
  • When you add your last ladle of stock add the pumpkin mixture and mix in thoroughly. Cook for a further 2 minutes.
  • Turn off the heat, add the parmesan and 1 tablespoon of butter to the top then cover with a lid if you can for two minutes. Then stir the melted parmesan through. It should be gloriously oozy and creamy!
  • Season to taste and serve with the crispy sage leaves on top and extra parmesan if you wish.

Video

Notes

Roasting the pumpkin - I really think roasting the pumpkin brings such a wonderful depth of flavor but you could substitute for 1 cup of pumpkin puree if you are really pressed for time.
Stock - I personally prefer the flavor a chicken stock brings but a vegetable one will be great if you would prefer it to be vegetarian.
Stirring - A risotto does require quite constant stirring. The agitation of the rice grains is what releases the starch giving it that signature creamy texture. 
Crispy sage topping - Check out my 10 Minute Brown Butter Pasta for a detailed look into crisping up sage leaves. It's a fantastic topping.