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    Pumpkin Risotto

    Published: Oct 28, 2016 · Modified: Mar 31, 2017 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe

    Creamy pumpkin risotto with gruyere cheese and sage butter is utterly delicious. Don't let tales of risotto being hard to make put you off. They just are not true. Risotto is easy to make and you can have a bowl of filling risotto on the table in about an hour from start to finish. Quicker and even more fool-proof if you have a pressure cooker. Risotto is comfort food at its best.

    Pumpkin risotto www.recipesmadeeasy.co.uk

    I almost started this post by saying I love risotto but I resisted. Let's face it, I love lots of food and it would get a bit repetitive. I love trifle, I love Cheesecake, I love roast pork, the list goes on and on.  That said, I do love risotto! Not just because it tastes so darn good but because it is easy to make, cheap and filling. A perfect family meal. Pumpkin is one of my favourite flavours in risotto especially when teamed with sage, as I have done here.

     

    pumpkin-risotto-2-edit

    The pumpkins that you buy for making Jack 0'lanterns do not have the best flavour or texture for cooking. So I would recommend using a smaller, tastier variety or even a butternut squash to make this risotto. However, if you have hollowed out a pumpkin, there is no need to waste the flesh.  Just add some extra seasoning and perhaps a little more cheese to help make up for its inferior flavour. The pumpkin is sautéd until just tender before adding the rice. It is hard to say how long this stage will take as it will vary according to the variety you use but, as a guide, should take anywhere between 5 and 15 minutes.

    pumpkin-risotto-1-edit

    Save time stirring

    The only draw back of a risotto that I can see is that you do need to spend a fair bit of the time stirring the pan. It needs to be stirred constantly at the beginning and frequently towards the end. So you can not just walk away completely while it cooks. Unless you have a pressure cooker. I have to confess that when I make risotto for dinner I tend to use the pressure cooker. It's quicker and easier and, in my opinion, you would have to be a bit of a risotto expert to tell the difference.

    I am aware that not all my readers have a pressure cooker, so I have written this recipe to be made the conventional way. However, to make sure everyone can have a go at making this fabulous dish the way they choose I have added timings and quantities for making it in a pressure cooker too.

    Step by step Pumpkin Risotto

     

    Pumpkin risotto www.recipesmadeeasy.co.uk

    Pumpkin Risotto

    Print Recipe Pin Recipe Save Recipe Saved!
    Creamy pumpkin risotto is easy to make and tastes utterly delicious. It makes a perfect vegetarian midweek meal for all the family.
    Course Easy Mid Week Meal
    Cuisine Italian
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Servings 3 –4
    Author Jacqueline Bellefontaine

    Ingredients

    • 50 g butter
    • 1 medium onion chopped
    • 450 g pumpkin flesh cut into 1cm cubes
    • 2 tablespoon chopped fresh sage or 2 teaspoon dried sage
    • about 1 ¼ litres vegetable stock
    • 300 g arborio rice
    • 150 ml white wine
    • few fresh sage leaves
    • 50 g gruyere cheese grated
    • salt and freshly ground black pepper

    Instructions

    • Melt half the butter in a large open pan and sauté the onion for about 5 minutes until softened.
    • Stir in the pumpkin and continue to sauté over a low heat until the pumpkin is just tender about 5 –15 minutes, depending on which variety of pumpkin you use. Stir in the chopped sage.
    • Heat the stock in another pan and keep warm.
    • Add the rice to the pumpkin and cook stirring for a minute or two and then add the white wine. Stir until the the wine has been adsorbed.
    • Now add the stock a ladleful at a time. Cook stirring until the stock has been absorbed before adding another ladleful. Continue cooking until you have added all the stock and the rice is just tender. Add a little more liquid if required.
    • Meanwhile heat the remaining butter gently to melt and add the sage leaves cook until the sage leaves are crisp, then remove from the heat and set aside.
    • Once the rice is tender, remove from the heat. Stir in most of the cheese. taste and season with salt and pepper as required.
    • Drizzle the sage butter over the risotto and sprinkle with the remaining cheese before serving.

    Notes

    Freeze: For up to 2 months
    To cook in the pressure cooker follow the above method adding 750ml stock all in one go. Then Bring the cooker up to high pressure and cook for 7 minutes. Release pressure quickly. Stir in most of the cheese and allow to stand for 5 minutes. Drizzle over the sage butter and sprinkle with the remaining cheese before serving.
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

     

     

    Pumpkin risotto step by step www.recipesmadeeasy.co.uk
    Sauté the onion until soft and add the pumpkin.
    Pumpkin risotto step by step www.recipesmadeeasy.co.uk
    Sauté the pumpkin until soft then add the chopped sage.
    Pumpkin risotto step by step www.recipesmadeeasy.co.uk
    Stir in the rice and cook for a minute or two.

    Pumpkin risotto step by step www.recipesmadeeasy.co.uk
    Stir in the wine and simmer, stirring until absorbed.
    Pumpkin risotto step by step www.recipesmadeeasy.co.uk
    Add the stock a ladleful at a time.
    Pumpkin risotto step by step www.recipesmadeeasy.co.uk
    Cook stirring until the stock has been absorbed before adding another ladleful.

    Pumpkin risotto step by step www.recipesmadeeasy.co.uk
    Meanwhile melt the remaining butter and fry the sage leaves until crisp, set aside.
    Pumpkin risotto step by step www.recipesmadeeasy.co.uk
    Once all the stock has been added and the rice is just tender, stir in most of the cheese. Drizzle the sage butter over the risotto and sprinkle with the remaining cheese before serving.

    Like Pumpkin? Then why not try my Pumpkin soup or Roast Pumpkin with Chilli and Sage

     

    Pumpkin risotto www.recipesmadeeasy.co.uk

     

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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