Pumpkin risotto with crispy sage

When you have pumpkin and you’ve had enough of making soup, try some pumpkin risotto. We usually have a whole lot of sage at this time of year also, so this version of pumpkin risotto is perfect for using what’s in season.

Pumpkin risotto with crispy sage

Serves 4


  • 2 Tbs olive oil
  • 1 medium onion, finely chopped
  • 12 sage leaves, finely chopped
  • 1 1/2 cups arborio rice
  • 400 – 500 g pumpkin, diced small
  • 1 cup white wine
  • 4 cups hot chicken stock
  • 1 cup water
  • 1/4 tsp nutmeg (I like to grate the nutmeg myself)
  • 50 g butter (optional)
  • salt and pepper to season
  • parmesan cheese to serve
  • 12 sage leaves
  • 2 Tbs oil


  1. Heat oil in pan and fry onion for a few minutes. Add sage and cook for a couple more minutes.
  2. Add rice and stir to coat in the oil.
  3. Add the wine, stir and cook for a minute before adding in pumpkin.
  4. Add 1/3 of the stock and simmer until nearly all stock is absorbed, stirring occasionally.
  5. Stir in pumpkin, and a little more stock.
  6. From now on, add a ladle full of stock/water and let the liquid absorb before adding more. Stir occasionally to keep rice from sticking to the bottom.
  7. Continue step 6 until pumpkin is soft and rice is al dente. Use more water if risotto is too thick.
  8. Stir in butter at the end of cooking.
  9. Just before rice is cooked, fry sage leaves in hot oil for about 20-30seconds until crispy. Drain and sprinkle with some salt.
  10. Season the risotto and serve with a few crispy sage leaves and grated parmesan.

I also like to fry up some prawns or scallops in butter and garlic, and pop those on top – delish.

Adapted from¬†Hugh Fearnley Whittingstall’s Pumpkin Risotto recipe. I’ve made adjustments to make it main-sized, and added bits to my liking.

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