(Recipe) Creamy Pumpkin Risotto with Sage Butter

Preheat the oven

Preheat your oven to 210°C (410°F). Cut the pumpkin into cubes of approximately 2 cm (¾ inch). If you’re using a pumpkin variety with a thin, edible skin, there’s no need to peel it.

2. Roast half of the pumpkin

Spread approximately 400 g of the pumpkin cubes onto a baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper.

Roast for approximately 25 minutes, or until the pumpkin is tender and the edges are lightly golden and caramelized.

Set aside. You’ll use this roasted pumpkin as a delicious topping for the finished risotto.

3. Warm the stock

Pour the beef stock into a separate saucepan and keep it warm over low heat. It doesn’t need to boil, but it should remain hot while you’re preparing the risotto.

4. Sauté the mushrooms

Clean the mushrooms and slice or roughly chop them.

Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the mushrooms and cook until beautifully golden brown.

Avoid stirring them too frequently. This allows the mushrooms to develop a lovely golden crust rather than steaming in their own moisture.

Season with freshly ground black pepper and a little salt if needed. Remove from the pan and set aside.

5. Prepare the sage butter

Gently crumble the dried sage leaves between your fingers.

Melt the butter in a small saucepan over low heat. Add 1 teaspoon of finely crumbled sage and allow it to infuse for approximately 1–2 minutes.

Keep the heat low to prevent the butter from browning too much or the sage from burning.

Remove from the heat and set aside.

6. Start the risotto

Finely chop the onion and mince the garlic.

Heat the remaining tablespoon of olive oil in a large, heavy-bottomed pan over medium heat.

Add the onion and sauté for approximately 3 minutes, until softened and translucent. Add the garlic and cook briefly until fragrant.

7. Add the remaining pumpkin

Add the remaining 400 g of pumpkin cubes to the pan.

Cook for a few minutes, stirring occasionally, allowing the pumpkin to soften slightly and absorb the flavors of the onion and garlic.

8. Toast the risotto rice

Add the risotto rice to the pan and stir for approximately 1 minute, until the grains are lightly toasted and coated in oil.

9. Gradually add the stock

Pour in a generous ladle of warm stock and stir regularly.

Once most of the liquid has been absorbed, add another ladle of stock.

Continue this process, adding the stock gradually while stirring frequently.

10. Cook until creamy

Allow the risotto to cook for approximately 18–20 minutes.

As the rice cooks, the pumpkin will gradually soften. Use the back of a wooden spoon to gently mash some of the pumpkin cubes against the side of the pan.

This allows the pumpkin to blend into the rice, creating a naturally creamy texture and a beautiful golden-orange color.

Leave some pumpkin pieces intact for extra texture.

11. Check the consistency

The risotto is ready when the rice is tender but still has a slight bite (al dente).

The texture should be rich, creamy and slightly loose. Remember that risotto continues to thicken after serving.

12. Add the cheese and sage butter

Remove the pan from the heat.

Stir in the grated Parmesan or aged cheese, along with approximately half of the prepared sage butter.

If necessary, add another small splash of warm stock to achieve a beautifully creamy consistency.

13. Season to perfection

Taste the risotto and season with freshly ground black pepper and salt if needed.

Keep in mind that both the stock and Parmesan already contain salt.

For an extra touch of freshness, add a small squeeze of lemon juice. Its gentle acidity beautifully balances the sweetness of the pumpkin and the earthy flavors of the mushrooms.

14. Serve

Divide the creamy pumpkin risotto between four deep plates or shallow bowls.

Generously top each serving with the roasted pumpkin cubes and golden sautéed mushrooms.

15. Finish with sage butter

Drizzle the remaining warm sage butter over each portion.

Finish with a little extra freshly grated or shaved Parmesan, if desired.

Serve immediately and enjoy!