Pumpkin risotto
A rich and creamy butternut squash risotto, finished with sage, Parmesan, mozzarella, and toasted pine nuts. Perfect comfort food with a balance of flavors and textures.
Updated : 04 September, 2025
Easy
About 20 min.
Ingredients
30 grams
Butter
2 tablespoon
Olive oil
1
Onion
2
Garlic
280 grams
Round rice
200 milliliters
White wine
1.1 liter
Vegetable broth
500 grams
Pumpkin
small handful
Sage
100 grams
Parmesan
150 grams
Mozzarella
30 grams
Pine nuts
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Melt the butter with half the oil in a frying pan set over low–medium heat. Add the onion and garlic, frying gently for 8-10 minutes until softened but without browning. Stir in the rice and cook for 1-2 minutes, turning constantly until the grains are evenly coated.
Step 2
Pour in the wine and bring to the boil. Lower the heat so it gently simmers, cooking until about two-thirds of the liquid has evaporated. Begin adding the warm stock a ladleful at a time, returning the mixture to a gentle simmer each time. Allow the liquid to reduce before adding more, repeating the process for 12-15 minutes, until the rice is tender but still has a slight bite.
Step 3
While the risotto cooks, heat the remaining oil in a separate pan over medium heat. Fry the butternut squash for 10-12 minutes, turning often, until golden and tender.
Step 4
Stir the sage, squash, Parmesan, and mozzarella into the risotto. Switch off the heat but keep the pan on the hob, allowing the cheese to melt into the mixture. Taste and season with salt and pepper.
Step 5
Toast the pine nuts in a dry frying pan over medium heat for 1-2 minutes until lightly golden. Stir them through the risotto just before serving.