🎃 Pumpkin Risotto with Sage
This pumpkin risotto is slow-stirred Arborio rice cooked with diced pumpkin and a splash of white wine, finished with butter, Parmesan and sage. The pumpkin breaks down into the rice, giving a creamy, sweet base balanced by the earthy herb and salty cheese. It is served hot as a comforting autumn main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g Arborio rice
- 450 g pumpkin, diced
- 1 onion, finely chopped
- 100 ml dry white wine
- 30 g butter
- 50 g Parmesan, grated
- 6 sage leaves
- 1 tbsp olive oil
- 1.2 l hot water
- Salt, pepper
Method
- Soften the onion in the oil, add the pumpkin and cook 8 minutes.
- Add the rice and toast 2 minutes, then the wine until it evaporates.
- Add hot water a ladle at a time, stirring, for about 18 minutes.
- Add the chopped sage in the last few minutes.
- Off the heat, stir in the butter and Parmesan and season.
How to make it lighter
- Roast extra pumpkin cubes and fold them in for more volume with few calories.
- 1 tbsp butter ≈ 100 kcal: skip the butter and rely on the pumpkin for creaminess.
- Keep the portion to 250 g and add a side of greens.
History
Pumpkin risotto is an autumn favourite in northern Italy, where squash is a traditional crop, and it has become a common seasonal dish in restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →