Embrace the warm autumn flavours of roast butternut pumpkin and sage risotto. Tender cubes of pumpkin are roasted until caramelized, bringing a touch of sweetness to the dish. Meanwhile, creamy Arborio rice simmers in broth, infused with earthy sage for a truly comforting meal.
If you're a fan of my pumpkin soup without garlic, then this roasted pumpkin risotto is a must for you to try. It uses a very similar base of ingredients and truly captures that cosy feeling you want as we approach winter. I really should call it a pumpkin soup risotto!
I've given you all my best tips and tricks on making this - and no, you don't need any special equipment as I've given you lots of options in this post, right down to the good old mashed potato utensil and fork. This pumpkin risotto with sage is the perfect weeknight dinner to make and is even dairy-free and vegan (by using nutritional yeast).
Don't worry my dairy loving friends, I've also included measurements for parmesan in this butternut squash risotto.
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Ingredients
Brown onion and garlic. Onion and garlic add the underlying depths of flavour that complements the sweetness of the pumpkin and richness of the risotto.
Arborio rice. This short-grain rice is essential for achieving the signature creamy texture of the pumpkin risotto due to its high starch content.
Vegetable stock. This flavourful liquid forms the base of the risotto, simmering with the rice to create a creamy consistency and adding savory depth to compliment the butternut risotto.
White wine vinegar. Adds a touch of acidity that brightens the overall flavour profile.
Butternut Pumpkin. The star of the show! The roasted pumpkin (or butternut squash as Americans call it) adds pops of sweetness, vibrant colour, and a delightful texture to the risotto.
Cumin and sage. Cumin provides a warm, earthy note that pairs beautifully with the roasted butternut pumpkin and sage.
Nutritional yeast (or parmesan). Nutritional yeast offers a cheesy, umami flavour that mimics parmesan cheese while keeping the dish vegan. Parmesan cheese adds a classic cheesy richness if you prefer a non-vegan option.
Crispy sage. While not technically required for the base risotto, crispy sage adds a delightful textural and flavour contrast. The earthy notes of sage complement the sweetness of the pumpkin and richness of the risotto. When fried until crisp, the sage leaves transform into flavourful little chips, adding a delightful textural element with each bite. They are typically sprinkled on top of the finished risotto as a garnish, providing a pop of colour and an aromatic finishing touch.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make pumpkin risotto
- Roast pumpkin and garlic
Slice the butternut pumpkin into cubes as even as possible. Leave the skin on (it's easier to remove once the pumpkin is cooked).
Add the pumpkin and garlic cloves to a baking tray and coat with extra virgin olive oil, cumin and sage.
Bake for 45 minutes @180C. - Sautee onions
About 15 minutes after the roast pumpkin has gone into the oven, add a drizzle of olive oil to a large pan over medium heat and add diced onion. Cook until fragrant (approx. 5 minutes).
- Add rice and stock
Add arborio rice to the pan and toss gently, then add 2 cups of the vegetable stock and white wine vinegar and let it come to the boil. Once bubbling, lower heat and stir every ~5minutes until liquid has been absorbed by the rice (approx. 20 minutes).
This should align with the pumpkin being removed. - Remove pumpkin
Once the pumpkin is done (it should be soft to press all the way through with a fork or skewer), remove the pumpkin from the oven and gently peel the skin off (using tongs and a fork).
- Crispy sage
If you want to add crispy sage to your roasted butternut pumpkin risotto, once the pumpkin has been removed from the tray, add the sage leaves (spacing them out). Add to the oven and roast for 5-10 minutes or until they are lightly browned).
- Mix pumpkin
Blend the pumpkin and garlic together in either a food processor, blender or with a masher or fork (it doesn't have to be perfect if you don't mind a couple of lumps and bumps). If you're finding it difficult, add some of the remaining vegetable stock to help it along.
- Add pumpkin to risotto
Add blended pumpkin and garlic, with the other cup of vegetable stock to the risotto and mix well. The risotto will be done when the rice is tender to bite into, but not hard. At this stage, add the nutritional yeast or parmesan and stir to combine.
At this stage, you probably want to remove the crispy sage from the oven. - Serve
Serve with your choice of toppings, including the crispy sage. I also like a drizzle of balsamic vinegar, feta cheese and roasted tomatoes (these could be added about halfway through cooking your pumpkin if desired)
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
I've given you extra information about timing everything correctly so you're not left with cold pumpkin that you have to bring back up to the heat when you're making the risotto, and you don't have to wait around for the sage or tomatoes.
If you're making this as a meal prep (tips and tricks below), no need to worry about this as much, although the hot pumpkin mix does help cook the arborio rice more if it needs a helping hand.
Substitutions and variations
Arborio rice. Sometimes called "risotto rice" is a short-grain rice with a high starch content which helps the creaminess of the risotto. Long-grain rice is not optimal, but you could substitute for Carnaroli rice or even sushi rice in a pinch.
Vegetable stock. Substitute with any type of stock for a slightly different flavour profile. You could also use water to make it less intense, or even a combination of stock and milk to make it extra creamy.
Keep in mind - Arborio rice to stock ratio is 3:1 (for every 1 cup of risotto rice, you'll need 3 cups of hot liquid).
Pumpkin. I've used butternut pumpkin (or butternut squash in America) for this risotto, but you could substitute with Kent Pumpkin or other pumpkins or squash - it'll change the flavour profile slightly and the roasting time may need to be adjusted.
White wine vinegar. Substitute for lemon juice, white vinegar or apple cider vinegar.
Nutritional yeast. If you're not vegan or dairy free, substitute for parmesan.
Protein. For a more substantial meal, consider incorporating cooked and chopped chicken, sausage or crumbled tofu.
Other vegetables. Roast vegetables alongside the pumpkin for added flavour and texture, such as red onion, capsicum or brussels sprouts.
Spice it up. If you like a touch of heat, add a pinch of red pepper flakes while sautéing the onions.
Creamy Finish. For an extra decadent touch, stir in a knob of butter or cream just before serving.
Recommended equipment
- Baking tray
- Silicone baking tray cover
- Large knife
- Chopping board
- Large and deep pan
- Spatula
- Food Processor
- Stick Blender
- Grater (optional, for parmesan)
- Meal prep containers (optional)
Meal prep and leftovers
Storing
Leftovers are best stored in an airtight container in the refrigerator within two hours of cooking. The creamy texture can break down slightly, so plan to eat it within 2-3 days for the best results. But this roast pumpkin risotto can be eaten up to 4-5 days after cooking if stored correctly and you don't mind a slight texture breakdown.
Reheating
Pan. Similar to other rissottos, gentle reheating is key. Add a splash of broth or water to the pan and reheat over low heat, stirring constantly, until warmed through. Avoid high heat or long reheating times as this can make the risotto dry and clumpy.
Microwave. If you don't have access to a pan, you can reheat in a microwave but do it on a lower heat and very gently. Stir every minute or so after reheating on low heat (this will take about 5 minutes to heat all the way through.
Freezing
While technically possible, freezing risotto isn't ideal as it can impact the texture of the rice, making it mushy. If you do freeze it, portion it out after cooking and cool completely before storing in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently as described above. The crispy sage might not retain its texture after freezing, so it's best enjoyed fresh.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
The perfect risotto should have a creamy consistency that flows slowly when a spoon is run through it. The rice should be al dente, meaning cooked through with a slight bite in the center. The overall look should be cohesive, with the rice and other ingredients well-integrated.
A good rule of thumb is to use ½ cup of uncooked arborio rice per person. This will yield a satisfying portion, but you can adjust it slightly based on your desired serving size and whether you're offering other side dishes or adding vegetables to the risotto.
The best rice for risotto is Arborio rice. This short-grain Italian rice is specifically chosen for its high starch content. The starch released during cooking helps create the signature creamy texture of risotto. In a pinch, you can substitute with other short-grain varieties like Carnaroli rice (another Italian option) or even good quality sushi rice, although the texture might be slightly less creamy.
Other vegetarian meals to try
- Mushroom Spinach Truffle Oil Risotto
- Pumpkin and Eggplant Lasagne
- Easy Minestrone Soup
- Pumpkin Soup without Garlic or a Curry Pumpkin Soup
- Spinach Artichoke Pasta
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Recipe
Roast Butternut Pumpkin and Sage Risotto
Ingredients
Risotto Ingredients
- ½ brown onion diced
- 1 cup arborio rice See Note 1
- 3 cups vegetable stock See Note 2
- 2 tablespoon white wine vinegar See Note 3
- ¼ butternut pumpkin cubed, See Note 4
- 2 cloves garlic
- 1 tablespoon cumin
- 1 tablespoon dried sage
- 1.5 tablespoon extra virgin olive oil
- ½ cup nutritional yeast or parmesan
- S&P to taste
Toppings (optional)
- 9 cherry tomatoes grilled, optional
- ¼ cup sage optional
- 2 tbsp balsamic reduction optional
- 1 tbsp feta cheese optional
Instructions
Pumpkin
- If you want the dish to be cooked seamlessly with no gaps in cooking the different components, see the instructions in the post for specific "whens"
- Add cubed pumpkin and garlic cloves to a baking tray and coat with 1 tablespoon olive oil, cumin, dried sage and S&P. Bake for 45minutes @180C or until soft to poke with a fork or skewer.
- Once removed from the oven, the skin should come off easily with a fork and tongs.
- Using a food processor, blender or a masher, combine the pumpkin and garlic until desired consistency. If difficulty getting consistency, add up to one cup of the stock.
Risotto
- Add the remaining olive oil to a large pan over medium heat. Add diced onion and cook until fragrant (approx. 5 minutes).
- Add arborio rice to the pan and toss gently then add 2 cups of the vegetable stock and white wine vinegar, let it come to the boil. Once bubbling, lower heat and stir every couple of minutes until liquid has been absorbed by the rice (approx. 20 minutes).
- Add pumpkin mixture to the rice mixture with the other cup of vegetable stock. Continue to stir every couple of minutes. The rice will be done when tender to bite but not hard. Add nutritional yeast or parmesan. Stir.
- Serve with your choice of toppings. See post for tips on meal prepping and leftovers
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