Creamy Roasted Pumpkin Risotto

A plate with a portion of pumpkin risotto topped with grated parmesan and fresh sage leaves.

5 from 2 votes

Creamy Roasted Pumpkin Risotto, a delicious vegetarian Fall recipe that is ready in just 30 minutes. Half of the pumpkin is gently mashed into the rice for a creamy texture, while the remaining roasted pumpkin is stirred in towards the end for delicious bites of goodness. Add parmesan and fresh sage leaves and you get a comforting, heart-warming dinner to enjoy this harvest season.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 390kcal

Author: Daniela Apostol

Ingredients

1 cup risotto rice ( 225 g)
2 tablespoon butter (30 g)
2 tsbp olive oil
1 onion
3 cloves of garlic
5 leaves of fresh sage
4 cups vegetable stock (1 L, broth)
4 tablespoon grated parmesan
2 wedges roasted pumpkin, cubed (400 g, 2 cups)
salt and pepper to taste

Metric - US Customary

Instructions

Peel and chop the onion and garlic.
Heat up a large pan, add the butter and oil, and allow the butter to melt.
Add the chopped onion, season it with a pinch of salt, and fry it until golden.
Add the garlic and 3 sage leaves, and fry for 30 seconds to allow the flavours to come through.
Rinse the rice with cold water until the water runs clear, add the rice to the pan and give it a good stir for 1-2 minutes until the rice is translucent.
Add half of the pumpkin, mixing well.
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 half of the parmesan and roasted pumpkin, and season with salt and pepper to taste.
Serve hot with more parmesan and garnish with the remaining sage.

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