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Pumpkin, Sage and Pine Nut Risotto

Embrace the cold snap with this comforting yet classy pumpkin risotto-it’s like a hug in a bowl. This is the kind of recipe we dream of while waiting at a rainy bus stop. Make sure you use pumpkins for eating, not for carving.

Pumpkin, sage and pine nut risotto

With Halloween fast approaching it’s hard to escape pumpkins both on the high street and in your hot drinks. Elevate your pumpkin from scary to sophisticated with Gemma Stoddart's comforting pumpkin, sage and pine nut risotto.

About this recipe

Preparation Time 10 Minutes
Cooking Time 30 Minutes
Serves 4 People
Pumpkin, Sage and Pine Nut Risotto Pumpkin, Sage and Pine Nut Risotto


For the Risotto

  • 1 pumpkin
  • olive oil
  • 30g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 10 sage leaves, finely chopped
  • 200g Arborio rice
  • 100ml dry white wine
  • 750ml vegetable stock, hot - plus an extra splash if needed.
  • 50g pine nuts
  • 50g pumpkin seeds (optional)
  • 50g Parmesan cheese

For the crispy sage

  • 10 sage leaves, chiffonade
  • 2 tbsp olive oil



Preheat the oven to 180C.


Peel, deseed and chop the pumpkin into 1cm x 1cm cubes. Drizzle the pumpkin with olive oil, season with salt and pepper and bake for 15 minutes, or until tender and slightly caramelised.


Meanwhile, soften the onion in the butter and 1 tablespoon of olive oil. Once soft but with no colour, add the garlic and sage leaves. Cook for 2 minutes.


Add the rice and stir well to coat for 1 minute. Pour in the white wine and stir until fully absorbed.


Add the hot stock one ladleful at a time, stirring until fully absorbed before adding the next one. Continue until you have used up all the stock - about 20-30 minutes.


At the same time, put the pine nuts into a dry pan and toast. Once lightly coloured, remove from the pan. Keep a close eye on them, as they have a tendency to burn very quickly. Repeat with the pumpkin seeds, if using, and set aside.


Stir the roasted pumpkin, pine nuts and Parmesan into the risotto. Add another splash of stock if the risotto is looking a little dry.


For the crispy sage, heat the olive oil over a medium-high heat in a frying pan. Add the sage leaves and fry until crisp.


To serve, spoon the risotto into bowls, top with crispy sage leaves and pumpkin seeds, if using. Sprinkle with more Parmesan, if you’re feeling decadent.

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