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Pumpkin risotto with crispy sage

Pumpkin risotto - ©Gourmet Friday

Oven backed Pumpkin risotto

You’ll find that the creamy and delicious risotto can be baked without even needing to stir constantly. This pumpkin risotto recipe is as mouth-watering as it looks.


For the risotto:

  • 3tsp. (50g butter), separated in two
  • 1 cup Arborio rice
  • 1 chopped onion
  • 600g peeled and cleaned pumpkin, chopped into 1,5 cm cubes
  • 3 cloves of garlic, mashed
  • ¼ cup dry white wine (water or broth)
  • 3 ½ cups vegetable or chicken broth
  • 2 tsp sage leaves, coarsely chopped
  • ½ cups Parmesan cheese (finely grated)
  • salt
  • black peppercorn

For the crispy sage and fried butter

  • 50 g butter
  • 12-20 sage leaves
  • salt


Heat the oven to 180˚C. Find a pot that you can put in the oven. It is preferable that the pot also has a lid.

On a medium heat, melt 20g of butter in the pot. Add the onion and the garlic and cook until the onion gets transparent. Add the chopped sage and cook for 1 minute. Then put the rice in and mix so that all rice grains are covered by the butter and become semi – transparent. Add the white wine and cook until the liquid evaporates- it should take about a minute. Put the pumpkin and the broth in the blend. Leave the liquid to heat up, but do not let it boil.

Put the lid on and take it to the oven for 30 minutes until the rice boils (it should be hard, but not raw) – don’t be worried if there is spare liquid. If the rice isn’t yet boiled, put it in the oven for 5 more minutes.

Add the rest of the butter and Parmesan. Mix energetically, until the pumpkin turns into a puree and blend with the rice. If it’s too dense, add some hot water. It should have the texture of oatmeal.

Crispy sage:

Melt the butter in a small pan on middle heat. When it foams, add the sage. Cook 1 ½ minutes or until crisp. Take out the sage and put it on a plate covered with a paper towel and pour the butter in a heat-resistant jug (the butter should be brown). Save it and use it to add more flavor to the risotto.

Serve in appropriate dishes. Garnish with the crispy sage, 1 or 2 tbsp. of the fried butter and Parmesan cheese. Optional, serve with roasted on a dry pan pine nuts. Consume right away and enjoy!

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