Ingredients Jump to Instructions ↓

  1. 1kg butternut pumpkin, peeled, cut into 2cm pieces 1/4 cup (60ml) extra virgin olive oil

  2. 1/4 teaspoon dried chilli flakes

  3. 1 1/2 litres chicken or vegetable stock

  4. 50g butter

  5. 2 medium (300g) onions, chopped finely

  6. 2 cloves garlic, chopped finely

  7. 2 cups (400g) arborio rice

  8. 1/2 cup (125ml) dry white wine

  9. 1/4 cup fresh sage leaves

  10. 1/4 cup (60g) mascarpone or sour cream

  11. 1/2 cup (40g) grated parmesan cheese

  12. 2 tablespoons pine nuts, toasted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C (180°C fan-forced).

  2. Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray. Season with salt; roast for about 25 minutes or until tender and browned lightly. Sprinkle with chilli. Reserve 1/4 of the pumpkin; cover to keep warm.

  3. Meanwhile, bring stock to a gentle simmer in a medium saucepan.

  4. Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured. Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.

  5. Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added. Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).

  6. Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp. Remove with a slotted spoon and drain on absorbent paper.

  7. Remove risotto from heat; stir in the mascarpone or sour cream and parmesan. Season. Serve topped with reserved pumpkin, pine nuts and crisp sage leaves.

  8. Suitable to freeze. Not suitable to microwave.


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