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Pumpkin Risotto with Sage

Pumpkin Risotto with Sage

A delicious Italian risotto recipe with pumpkins and sage.

25 October, 2013
Average: 4 (3 votes)


Season & Occasion

serves for


total time

0 HR 50 MIN


2 tbsp
1 tbsp
4 leaves
450 g, peeled and sliced
200 G, 1 cup
Vegetable stock
850 ml
Parmesan cheese
50 g, grated


Heat the butter and oil in a wide pan and cook the sage leaves until crisp. Remove from the pan and set aside.

Cook the diced pumpkin in the pan until lightly browned then remove about 4 tablespoons and set aside to use a garnish.

Add the shallots to the pan and cook very gently until soft but not brown.

Add the rice and stir until the rice becomes translucent then add a ladle of stock and stir until it is absorbed by the rice. Turn the heat down and continue adding the stock one ladle at a time, stirring constantly, until the rice has become creamy and just cooked through. You may need to add a little more stock or water.

Season with salt and pepper and serve garnished with the Parmesan, reserved pumpkin and sage leaves.

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