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 Time10 Minutes
Cooking Time30 Minutes
Pumpkin, Sage and Pine Nut Risotto
For the Risotto
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.