Creamy Pumpkin Risotto with Crispy Sage

Name: Creamy Pumpkin Risotto with Crispy Sage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 litre vegetable stock; 80g butter; 1 large onion, finely diced; 2 cloves garlic, finely chopped; 4 tsp Gewürzhaus Bavarian Roast Chicken Spice; 600g approx butternut pumpkin, cut into small cubes; 2 cups arborio or short grain rice; 12–15 fresh sage leaves; 50g salted butter; Parmesan cheese (optional) to serve

Easy

30mins

Vegetarian

Creamy Pumpkin Risotto with Crispy Sage

Rated 3.7 stars by 12 users

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Image of Creamy Pumpkin Risotto with Crispy Sage

Ingredients

1 litre vegetable stock
80g butter
1 large onion, finely diced
2 cloves garlic, finely chopped
4 tsp Gewürzhaus Bavarian Roast Chicken Spice
600g approx butternut pumpkin, cut into small cubes
2 cups arborio or short grain rice

For the crispy sage leaves

12–15 fresh sage leaves
50g salted butter
Parmesan cheese (optional) to serve

Directions

Heat up vegetable stock in a medium saucepan and set aside. In a separate wide-based pot or pan, melt butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
Add Bavarian Roast Chicken Spice, stir to coat onions then add pumpkin. Cook for 5 minutes then add the rice.
Add stock 1 cup at a time until all absorbed, stirring rice constantly until cooked through. This should take approximately 20 minutes.
To make the crispy sage leaves, melt butter in a small pot over medium heat, until slightly brown in colour and nutty in aroma. Add sage leaves to the butter until they sizzle, stir to coat then switch off heat.
Serve risotto in shallow bowls with some crispy sage leaves and a drizzle of butter. Grate some parmesan cheese on top, if desired.

Comments

So cosy and delicious! We sautéed the onion for 10-15 minutes while chopping the pumpkin (into max 1cm cubes!), then added the spice, pumpkin and garlic together and cooked for another 10 minutes before adding the rice. The rice took about 30 minutes and some additional hot water to cook through. We didn’t have fresh sage so used 2tsp of dried instead. The end result was fabulous – a new favourite!

Delicious! I enjoy the inspiration the all your recipes ignite. Really enjoyed the flavour of this. Next time I will par-cook the pumpkin to ensure that it’s cooked right through – but not too much.