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Overhead view of creamy pumpkin risotto in a white bowl topped with a roasted pumpkin wedge, crispy sage leaves, toasted pepitas, and grated parmesan on a white timber table with scattered sage and seeds.

Creamy Roasted Pumpkin Risotto

A rich and creamy risotto made with roasted pumpkin, white wine, parmesan, sour cream, crispy sage and toasted pepitas
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Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Course: Dinner
Cuisine: Italian-inspired
Keyword: creamy risotto, easy risotto, pumpkin risotto, roasted pumpkin risotto
Servings: 4
Author: Kate Brodhurst

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.