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Recipe: Pumpkin Risotto

1082428_pumpkins_in_fall_3Still living in pumpkin land, here’s a recipe for a lovely risotto.

Pumpkin Risotto (Serves 4)


For the pumpkin risotto

  • 570ml vegetable stock
  • 1 small onion, chopped
  • 12 fresh sage leaves, chopped finely
  • 2 tbsp olive oil
  • 170g arborio (risotto) rice
  • 250g pumpkin or butternut squash, diced small
  • 50g butter
  • Salt and freshly ground black pepper

For the crispy sage

  • 12-16 fresh sage leaves
  • 2 tbsp olive oil


  1. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the chopped sage and cook for a couple more minutes.
  2. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in thrid of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
  3. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
  4. When the risotto is almost ready, heat the olive oil in a small pan and quickly fry the sage leaves until crispy – takes a couple of seconds.
  5. Stir the butter into the risotto, and season well with salt and pepper. Garnish with crispy sage leaves and serve with parmasan.


  1. What? No wine. I couldn’t even think about making a risotto without a glass of dry white wine thrown in just before you start putting the stock into the rice. I think it gives risotto that lovely kick.

  2. That’s a fair point Laine, white wine is always a good idea in risotto, adds the right amount of acidity and gives a velvety taste. As you say add the wine to the rice just before you add the stock.