Pumpkin risotto
A rich and creamy pumpkin and sage risotto cooked with warm stock, finished with butter and crispy sage leaves, and served with freshly grated cheese for a comforting, flavourful dish.
Updated : 23 February, 2026
Easy
About 20 min.
Ingredients
For the pumpkin risotto
570 milliliters
Broth
1
Onion
12 leaf
Sage
2 tablespoon
Olive oil
170 grams
Round rice
250 grams
Pumpkin
50 grams
Butter
to taste
Salt
to taste
Ground black pepper
For the crispy sage
14 leaf
Sage
2 tablespoon
Sunflower oil
To garnish
handful
Parmesan
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the stock until it is almost boiling, then keep it warm over very low heat so it is ready to use throughout cooking.
Step 2
In a separate heavy-based saucepan, heat the oil over low heat and gently fry the onion until soft and translucent, making sure it does not brown. Stir in the chopped sage and cook for another couple of minutes to release its aroma.
Step 3
Add the rice to the pan and stir well for a few seconds, ensuring each grain is evenly coated with the oil. Pour in one-third of the warm stock and bring the mixture to a gentle simmer. Cook until most of the liquid has been absorbed. Add the pumpkin or squash along with a little more stock, and continue simmering gently until the liquid is absorbed.
Step 4
Continue adding the remaining stock gradually, a little at a time, allowing each addition to be absorbed before adding more. Keep cooking until the pumpkin is tender and the rice is perfectly al dente, with a slight bite. You may not need to use all of the stock, but the finished risotto should have a creamy, loose consistency.
Step 5
Shortly before the risotto is ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crisp. This will only take a few seconds, so watch carefully to prevent burning.
Step 6
Stir the butter into the risotto until melted and well incorporated, then season generously with salt and pepper. Spoon the risotto into four serving bowls and garnish each portion with the crispy sage leaves. Serve immediately, providing cheese and a grater at the table so guests can add it to taste.
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