Ingredients

3 tbsp (50 g) unsalted butter, divided

1 1/2 cups arborio rice (risotto rice)

1 onion, diced

600 g (20 oz) pumpkin, peeled, deseeded, and diced into 1.7 cm (2/3″) cubes (about 4 heaped cups)

3 garlic cloves, minced

1/4 cup dry white wine (or water or broth)

3 1/2 cups vegetable or chicken stock/broth

2 tbsp sage leaves, roughly chopped

1/2 cup parmesan cheese, finely grated

Salt and pepper

50 g (3 tbsp) salted butter

12–20 sage leaves

Grated parmesan, for garnish

Instructions

Step 1: Preheat the oven to 180°C (350°F).

Step 2: Melt 1 tablespoon (20 g) of unsalted butter in an ovenproof pot (preferably with a lid) over medium-high heat.

Step 3: Add the minced garlic and diced onion, cooking until the onion becomes translucent.

Step 4: Stir in the chopped sage leaves and cook for 1 minute to release their aroma.

Step 5: Add the arborio rice and stir well, coating each grain with butter until they turn semi-translucent.

Step 6: Pour in the white wine and cook until it has mostly evaporated, about 1 minute.

Step 7: Add the diced pumpkin and broth, stirring to combine. Heat the liquid but do not let it simmer.

Step 8: Cover the pot with the lid or foil and place it in the oven for 25 minutes. The rice should be just cooked—firm but not raw. If needed, return to the oven for another 5 minutes.

Step 9: Remove from the oven and stir in the remaining butter and parmesan cheese.

Step 10: Stir vigorously until the pumpkin breaks down into a puree, blending smoothly with the risotto. If the mixture feels too thick, add a splash of hot tap water. The final consistency should be creamy and porridge-like, gently flowing when served.

Step 11: Spoon the risotto into serving bowls. Garnish with crispy sage leaves, a teaspoon or two of the browned butter (see next steps), and extra grated parmesan. Serve immediately.

Step 12: To make crispy sage: melt the salted butter in a small pan over medium-high heat until it starts to foam.

Step 13: Add the sage leaves and stir gently, cooking for about 1 1/2 minutes until the leaves become crispy.

Step 14: Remove the sage leaves onto a paper towel-lined plate to drain. Pour the browned butter into a heatproof jug for drizzling over the risotto.

Tips & Variations

Use homemade or high-quality stock for the best flavor depth in your risotto.

Substitute pumpkin with butternut squash or sweet potato for a different but equally delicious taste.

For a vegan version, replace butter with a plant-based alternative and use nutritional yeast instead of parmesan.

Stir the risotto vigorously at the end to create a luscious texture; patience here makes all the difference.

FAQs

Can I make this risotto without wine?

Yes, you can substitute the white wine with an equal amount of broth or water. The flavor will be slightly different but still delicious.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente). After baking, if the rice feels too firm, return it to the oven for a few more minutes until it reaches the desired texture.