What could be better than a warm bowl of rice and pumpkin on a chilly day? This recipe is a classic Italian pumpkin risotto, offering a flavorful, comforting dish that’s quick and easy to make. Ready in under 30 minutes, it’s a great choice for families—kids and adults alike will love it.
What is risotto
Risotto is a simple but special way of cooking rice, traditional in Northern Italy. The rice is gently toasted in a pot, then cooked slowly with broth until it becomes creamy. In this recipe, pumpkin is added for extra flavor, making this dish hearty, satisfying, and perfect for anyone to enjoy.
How to make pumpkin sage risotto
To make Pumpkin Sage Risotto, peel and deseed the pumpkin, then cut it into 1-inch cubes. Roast the cubes at 350°F (180°C) for 10-15 minutes, until soft. Blend the pumpkin into a purée and set aside. In a pan, melt butter and toast the rice for a few minutes. Gradually add warm broth, keeping the rice covered by about an inch of liquid, and stir frequently. After 5 minutes, add the pumpkin purée and continue cooking for 18-20 minutes until the rice is tender. Turn off the heat and stir in Parmesan and more butter for a creamy finish. Serve hot, garnished with sage. Enjoy!
What is Mantecatura?
Mantecatura is an easy Italian cooking trick to make risotto extra creamy. It’s done by mixing butter and Parmesan cheese into the risotto after turning off the heat. This simple step gives the dish a smooth, rich texture.
For those feeling confident, you can gently toss the risotto in the pan to make it even creamier—this is called the “all’onda” method and takes your risotto to the next level!
Ingredients for Pumpkin Sage risotto
- Rice: Use Carnaroli rice for a creamy and delicious risotto. It absorbs the broth well and keeps its texture. Roma and Arborio rice are good alternatives if Carnaroli isn’t available.
- Pumpkin: Butternut squash or Japanese pumpkin (Kabocha) are great choices. Avoid sweetened canned pumpkin, as it’s often made for desserts. Look for fresh pumpkin or unsweetened purée instead.
- Sage: Sage adds a fresh and bold flavor that pairs perfectly with pumpkin. It enhances the sweetness of the pumpkin, making the dish more flavorful and balanced.
Tips and Tricks
- Broth: A vegetable broth works best because it’s light and doesn’t overpower the flavors of the pumpkin and sage.
- Cooking Heat: Keep the risotto at a gentle simmer. Don’t let it boil too hard—this helps it cook evenly.
- Taste as You Go: Check the rice as it cooks to ensure it’s perfectly al dente. Package instructions aren’t always exact!
- Toasting the Rice: Toast the rice over medium heat, stirring often. If the pan is too hot, the rice might burn and affect the taste.
Best Pairing for Pumpkin Sage Risotto
Pumpkin Sage Risotto is a great choice for a light dinner, especially when served with a fresh, colorful salad. If you’re hosting friends or family, it also pairs beautifully as a side dish with roasted meat or chicken.
For wine, a medium-bodied red like Cabernet Sauvignon is an excellent match. Choose a younger bottle to complement the rich and creamy flavors of the risotto without overwhelming them
How to Store it
- Risotto: Eat it fresh! Risotto doesn’t keep well, so it’s best to enjoy it as soon as it’s made.
- Pumpkin Purée: You can store the purée in the fridge for up to 2-3 days in a sealed container.
Pumpkin Sage risotto
Ingredients
- 1¼ cup carnaroli rice
- 2 tbsp butter
- ½ butternut squash
- 3 cup vegetable broth
- 3 tbsp grated Parmesan cheese
- Salt and Pepper
Instructions
- Get the Pumpkin Ready:Peel the pumpkin and remove the seeds. Cut it into 1-inch cubes.
- Roast the Pumpkin:Put the pumpkin cubes on a baking sheet. Add olive oil, salt, pepper, and a few sprigs of sage. Bake at 350°F (180°C) for about 10-15 minutes, until soft.
- Make Pumpkin Purée:Blend the roasted pumpkin until smooth and set aside.
- Toast the Rice:Melt a tablespoon of butter in a pan. Add the rice and toast it for a few minutes.
- Cook the Risotto:Add warm broth little by little, so the rice stays covered by about an inch of liquid. Stir often. After 5 minutes, mix in the pumpkin purée.
- Add the Final Touch:After 18-20 minutes of cooking, turn off the heat. Stir in grated Parmesan and another spoon of butter to make it creamy.
- Enjoy:Serve hot and garnish with sage if you like!
Uauhh!! Buono!