This creamy roasted pumpkin risotto is rich, simple, and full of flavour. Roasting the pumpkin brings out natural sweetness and colour. A splash of white wine adds depth, while parmesan and cream finish it off. Topped with crispy sage and toasted pepitas, it looks as good as it tastes.
What is creamy roasted pumpkin risotto?
Creamy roasted pumpkin risotto is a classic Italian-style rice dish made with arborio rice. The rice cooks slowly in stock until soft and creamy. Roasted pumpkin gets folded through for flavour and colour, then finished with parmesan and cream for a rich texture.
Why you’ll love this creamy roasted pumpkin risotto
- Uses simple, affordable ingredients
- Roasted pumpkin gives better flavour than boiling or steaming
- Creamy texture without complicated steps
- Crispy sage and pepitas add crunch
- Looks impressive but is easy to make
Ingredients for creamy roasted pumpkin risotto
- Kent Pumpkin: adds natural sweetness, colour, and soft texture once roasted
- Olive oil: helps the pumpkin roast and adds flavour
- Salt and pepper: balance and lift all the flavours
- Butter: adds richness and helps start the risotto
- Brown onion: gives a savoury base
- Garlic: adds extra flavour and depth
- Arborio rice: creates the creamy texture as it cooks and releases starch
- White wine: adds depth and balances the richness
- Chicken or vegetable stock: builds flavour and cooks the rice
- Parmesan: brings saltiness and a creamy finish
- Sour cream: adds a slight tang and keeps the risotto smooth and creamy
- Sage leaves: crisp up for a crunchy, aromatic topping
- Pumpkin seeds (pepitas): add crunch and contrast
How to make creamy roasted pumpkin risotto
- Start by roasting the pumpkin. Cut half into wedges, leaving the skin on, and peel and chop the rest into chunks. Toss with olive oil, salt and pepper, then roast until soft and golden. Remove the chunks first, then return the wedges to the oven until deeply caramelised.
- While the pumpkin cooks, heat butter and olive oil in a large pan. Add the onion and cook until soft, then stir through the garlic. Add the arborio rice and stir to coat.
- Pour in the white wine and cook until absorbed. Begin adding the stock gradually, stirring between each addition, allowing it to absorb before adding more.
- With the final addition of stock, add the roasted pumpkin chunks. Stir gently and press some into the rice so it breaks down and creates a creamy texture. Continue cooking until the rice is tender with a slight bite and the risotto is rich and creamy.
- Remove from the heat and stir through parmesan and sour cream until smooth.
- Spoon into bowls and top with the roasted pumpkin wedges, crispy sage, toasted pepitas and extra parmesan.
Tips
- Roast the pumpkin until golden for the best flavour
- Keep your stock warm before adding it to the rice
- Stir regularly to help create that creamy texture
- Don’t rush the liquid, let each addition absorb before adding more
- Toast pepitas in a dry pan for extra crunch
- Add a splash of stock at the end if it thickens too much
Serving Suggestions
Serve this risotto hot while it’s soft and creamy. Spoon it into shallow bowls so it spreads slightly and shows off the texture. Finish with extra parmesan, a crack of black pepper, and a drizzle of olive oil.
It’s perfect just as it is, but if you want to switch things up, try serving it with:
- Roast chicken or grilled chicken breast
- Pan fried steak or sliced beef
- Crispy skin chicken thighs
- Grilled or pan fried pork chops
For something lighter, pair it with:
- A simple green salad with lemon dressing
- Steamed greens like broccolini or green beans
For a different twist:
- Top with a poached egg for a rich finish
- Add crumbled feta for a salty contrast
- Drizzle with chilli oil for a bit of heat
- Top with crispy chorizo or bacon for extra flavour and crunch
Storage
FRIDGE: Store in an airtight container for up to 3 days
REHEAT: Add a splash of stock or water and reheat gently on the stove or in the microwave, stirring until creamy
FREEZER: Not recommended as the texture will change and become grainy
Frequently Asked Questions
Can I skip the white wine?
Yes. Replace it with extra stock. You’ll lose a bit of depth but it will still taste great
What rice should I use?
Arborio rice is the most common and easy to find. If you can get carnaroli rice, it’s even better and gives a creamier result.
Can I make this without sour cream?
Yes. You can leave it out or use thickened cream instead.
How do I know when the risotto is done?
The rice should be soft with a slight bite and the texture should be creamy, not dry
Can I use butternut pumpkin instead?
Yes, you can use butternut pumpkin. It works well and still gives a creamy result.
I prefer Kent pumpkin for its colour and the way it holds its shape for wedges.
If using butternut, cut it into slices for a similar look and the remaining into chunks and follow the recipe.
This creamy roasted pumpkin risotto is simple, full of flavour, and looks impressive on the table. Give it a go and let me know how it turns out in the comments.
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Creamy Roasted Pumpkin Risotto
Ingredients
roasted pumpkin
- ¼ large wedge Kent pumpkin (about 900g – 1kg)
- 1 tablespoon olive oil
- Salt and cracked black pepper, to taste
risotto
- 40g butter
- 1 tablespoon olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 5-6 cups vegetable or chicken stock, warmed
- ½ cup grated parmesan
- ⅓ cup sour cream
To garnish
- 1 tablespoon butter or olive oil
- 12-16 fresh sage leaves
- 2 tablespoons pepitas, lightly toasted (pumpkin seeds)
Instructions
PREPARE AND BAKE THE PUMPKIN
- Preheat oven to 200°C (180°C fan forced). Cut half the pumpkin into wedges, leaving the skin on. Peel and cut the remaining pumpkin into chunks.
- Place all pumpkin on a tray, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 25 to 30 minutes until the chunks are soft and golden. Remove the chunks, then return the wedges to the oven for a further 5 to 10 minutes until fully cooked and caramelised.
MAKE RISOTTO
- In a large deep pan, heat butter and olive oil over medium heat. Add onion and cook for 2 to 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Add arborio rice and stir for 1 minute so it is well coated in the butter and oil.
- Pour in white wine and cook, stirring, until it has mostly absorbed into the rice.
- Add warm stock, 1 cup at a time, stirring gently. Let each addition absorb before adding the next.
- Continue adding stock, stirring between each addition, until the rice is tender with a slight bite and the texture is creamy. With the final addition of stock, add the roasted pumpkin chunks, gently stirring and pressing some into the rice to create a creamy texture. This will take around 20 to 25 minutes.
- Stir through parmesan. Remove the pan from heat, then add sour cream and stir until smooth and creamy. Taste and season with salt and pepper if required.
- Spoon risotto into bowls. Top each bowl with roasted pumpkin wedge, some crispy sage, toasted pepitas, and extra parmesan before serving. Drizzle with some olive oil and some cracked black pepper. Serve.
crispy sage
- In a small pan, heat butter or oil over medium heat. Add sage leaves and cook for 30 to 45 seconds until crisp. Remove and drain.
Notes
- Measurements: We use Australian metric tablespoons and cups. 1 teaspoon equals 5ml, 1 tablespoon equals 20ml and 1 cup equals 250ml.
- Roasted pumpkin: Cut into larger style chunks and roast until deep golden for best flavour and presentation.
- Sour cream: Stir through off the heat to keep it smooth and prevent splitting
- Stock: Use it warm for best results
- Texture & Colour: Lightly mash some pumpkin into the rice for colour and creaminess.
- Pepitas: Toast in a dry pan, stirring often, for a few minutes until they smell toasty and are lightly golden in colour. They give a lovely crunch to the risotto.
- Consistency: Add a splash of stock at the end if it thickens too much. You want the risotto to sit mostly flat in a bowl or plate.
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