Creamy Pumpkin Risotto with a hint of sage, a delicious vegetarian recipe that is ready in about 30 minutes. Made with canned pumpkin and cooked to perfection, this risotto reminds me why Fall is my favourite season.
It's amazing how many recipes you can make with a tin of pureed pumpkin. Both sweet and savoury, from small bites to hearty main meals. I've never cooked so much with pumpkin like for the past few weeks, I've just fallen in love with it.
So, risotto! One fancy dish that is actually ridiculously easy to make at home, rather than spend a fortune in a restaurant for a portion. And you can add pretty much anything you like to it, from veggies to meat or seafood.
If you happen to make too much risotto, and you still have some leftovers no one likes to have anymore, why not try some arancini? They are cooled risotto balls coated with flour, egg and breadcrumbs and fried to perfection. My arancini were made with chopped butternut squash risotto, but this canned pumpkin risotto will make some nice arancini for sure.
Ingredients needed to make pumpkin risotto
- risotto rice - Arborio rice
- butter - I prefer salted, but unsalted also works
- onion - either yellow or red, or shallots
- fresh sage - it's what brings heaps of flavour
- vegetable stock -broth
- grated parmesan
- canned pumpkin - roasted pumpkin
- salt and pepper - to taste
Step-by-step photos and instructions
As mentioned, sage is one beautiful herb that pairs really well with pumpkin. Fresh one is great, but dried can be used to if you don't have fresh sage. If you don't cook with sage that often, there is no need to buy it just for this recipe. Or if you do, you can freeze the sage and use it later.
- melt the butter, add the chopped sage, chopped onion and garlic, and fry on a low to medium heat until soft
- add the rice and give it a good stir for 1-2 minutes until the rice becomes translucent
- add one ladleful of vegetable stock (broth) at a time, stirring continuously until all the liquid has been used up
As boring as it might sound, the gradual addition of the stock makes the risotto creamy, so not to skip this step!!!
- add the canned pumpkin and parmesan, season with salt and pepper to taste and garnish with more parmesan. Skip the parmesan for a vegan version.
Can I make the risotto with roasted pumpkin?
Absolutely! Roasted pumpkin actually has a natural sweetness that is hard to beat, bringing more flavour to an already delicious risotto. You can either peel and cube the pumpkin and roast it until tender, and add it cubed to the risotto, or puree it once it's roasted.
Pureed pumpkin gives the risotto a lovely orange colour, but it's up to you how you like it. Pumpkin can be swapped for sweet potatoes, butternut squash or any other squash of your choice. Or a combination of any of these.
And you get one lovely meal that even fussy eaters will love, that's for sure. Whether you celebrate Thanksgiving or not, this is one Fall recipe that is healthy, delicious and super easy to make. Do give it a go!
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Creamy Pumpkin Risotto
- 1 cup risotto rice
- 30 g butter (1 oz)
- 1 onion
- 3 cloves of garlic
- 3 leaves of fresh sage
- 4 cups vegetable stock (broth)
- 2 tablespoon grated parmesan
- ⅔ cup canned pumpkin
- salt and pepper to taste
- Peel and chop the onion, garlic and roughly chop the sage.
- Melt the butter in a pan set over a low to medium heat, add the sage, onion and garlic and fry gently until the onion is soft.
- Add the rice, and give it a good stir for 1-2 minutes until the rice is transluscent.
- Add one ladleful of broth at a time, continuing to stir until the broth is used up and the rice is creamy and tender, it should take about 20 minutes.
- Stir in the parmesan and pumpkin, and season with salt and pepper to taste.
- Serve hot with more parmesan.