Pumpkin, Sage and Parmesan Risotto Recipe
This creamy pumpkin and sage risotto is an Italian autumn classic. Sweet pumpkin, butter and Parmesan create a dish that is warming and filling, while looking very elegant. In Italy, risotto is often served as a first course before meat or fish, but at home it can easily be the main, vegetarian course for dinner.
Pumpkin and sage risotto is the essence of Italian autumn in one bowl – creamy, buttery, with a hint of sweetness and herbal notes. Slowly adding the stock allows the rice to release its starch, making the dish velvety without any cream. It is a typical primo piatto that at home easily takes centre stage as a main, vegetarian meal.
Chef's tips
Toast the rice in butter until it turns slightly translucent – this is the moment when it starts absorbing flavour, but it should not brown. Add the stock in small amounts, stirring frequently and waiting until the previous portion is almost completely absorbed; after about 17–20 minutes the grains should be al dente, soft with a slight bite in the centre. Cut the pumpkin into small cubes so it has time to soften and partially break down, thickening the risotto – and at the end don’t skip the mantecatura, that is, adding butter and Parmesan and stirring vigorously.
How to serve
Serve the risotto in deep plates, sprinkled with freshly grated Parmesan and a few leaves of crispy, fried sage. To drink, a glass of dry white wine such as Soave is perfect, or a mug of hot tea with lemon if you eat it after an autumn walk. It’s an ideal dish for a quiet Friday evening at home when, instead of going out to a restaurant, you want a “restaurant‑style” plate at your own table.
Ingredients
- risotto rice (Arborio, Carnaroli or another short‑grain variety) - 300 g
- pumpkin (e.g. Hokkaido or butternut) peeled and cut into small cubes - 400 g
- vegetable or chicken stock hot, preferably homemade - 1 l
- onion finely chopped - 1 piece
- butter divided into two parts - 40 g
- olive oil - 1 tablespoon
- dry white wine can be omitted and replaced with more stock - 100 ml
- fresh sage a few leaves for the risotto, a few for garnish - 6 leaves
- grated Parmesan or Grana Padano - 60 g
- salt to taste, carefully, as the stock and cheese are salty
- freshly ground black pepper to taste
Preparation
- Heat the stock in a pot and keep it over low heat so it stays hot all the time.
- In a wide pot or deep frying pan, heat the olive oil and half of the butter (20 g) over medium heat until the butter melts but does not brown.
- Add the chopped onion and sauté for 3–5 minutes over medium heat, stirring often, until it softens and becomes slightly translucent without browning.
- Add the rice, stir and cook for 1–2 minutes until each grain is coated in fat and looks slightly translucent.
- Pour in the white wine, stir and cook for 1–2 minutes until most of the liquid has evaporated.
- Add the pumpkin and 2–3 chopped sage leaves. Stir.
- Pour in the first ladle of hot stock, just enough to barely cover the rice. Cook over medium heat, stirring frequently with a wooden spoon. When the liquid is almost absorbed, add another portion of stock.
- Continue adding the stock a little at a time and stirring for about 18–20 minutes. The rice should be soft but still slightly firm in the centre, and the whole dish should have the consistency of thick, creamy porridge – not too dry, not too runny.
- When the rice is almost done, taste and season with salt and pepper. Add the remaining chopped sage.
- Remove the pot from the heat. Add the remaining butter (20 g) and the grated Parmesan. Stir vigorously for 1–2 minutes until the risotto becomes very creamy and glossy.
- Cover the pot and let the risotto rest for 2 minutes.
- Serve immediately while hot, garnished with sage leaves and extra Parmesan if you like.
Storage
Store leftovers in an airtight container in the fridge and reheat gently with a splash of stock or water, stirring until creamy again. If using for arancini, chill thoroughly so the rice firms up before shaping.
