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Pumpkin Risotto – With Roast Pumpkin And Sage

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Warm up with a bowlful of our delicious Pumpkin Risotto recipe, flavoured with sage, oregano and topped with delicious caramelised roast pumpkin pieces.

I always think there’s something very soothing and relaxing about making risotto. Slowly adding and stirring the stock, sipping a glass of wine as you cook. It’s a lovely autumn recipe for a cold night.

Our risotto recipe for 2 is perfect for an autumn date night or double up the quantities and serve as a family dinner.

We make a basic white risotto, creamy arborio rice with onions, celery and garlic and then top with the roast pumpkin pieces. It’s simple, easy food!

Best of all our Pumpkin Risotto Recipe is super delicious to eat.

pumpkin risotto served in black bowls scattered with fresh herbs

Pumpkin Risotto Ingredients

To make our pumpkin and sage risotto you will need…

pumpkin risotto ingredients on a table - pumpkin, arborio rice, chopped celery, chopped onion and garlic, butter, wine, olive oil, dried sage and oregano and a mound of Parmesan cheese
  • 250g pumpkin flesh – chopped into bitesized pieces (you can swap this to a squash risotto and just substitute squash for pumpkin)
  • 1/2 tsp dried sage
  • 1 tsp dried oregano
  • 2 tbs olive oil
  • 1/2 onion – finely chopped
  • 1 clove garlic – finely chopped
  • 1 stick celery – finely sliced
  • 150g arborio rice
  • 125ml dry white wine
  • 600ml chicken or vegetable stock
  • 30g butter
  • 30g Parmesan cheese – finely grated
  • Small bunch of flat leaf parsley – roughly chopped

Equipment Needed

  • Chopping board
  • Sharp vegetable knife
  • Teaspoon
  • Tablespoon
  • Measuring jug
  • Weighing scales
  • Saucepan
  • Wooden spoon
  • Roasting tin

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How To Make Our Pumpkin Risotto Recipe

It just takes a few simple steps to make this delicious autumn risotto

  • Firstly preheat the oven to 200C / 180C Fan / 400F / Gas Mark 6
  • Season the pumpkin pieces – tip the pumpkin chunks into a bowl, pour over 1 tbs of olive oil, the dried sage and oregano and season with salt and black pepper. Toss everything tougher and then tip into a roasting tin and roast in the oven for around 20-30 minutes or until caramelised and tender in the middles. Toss half way through cooking.
pumpkin pieces being tossed in olive oil, dried sage, dried oregano and salt and pepper
  • Soften the onions, celery and garlic – add the other tbs of olive oil to a saucepan, tip in the chopped onions, celery and garlic and gently fry over a low heat until they start to soften.
onions, celery and garlic being softened in olive oil in a cast iron saucepan
  • Add the arborio rice – tip the rice into the pan and stir well to coat in the olive oil until it has a translucent glazed look – it’ll just take around a minute.
arborio rice being stirred into olive oil so it gets a translucent glaze
  • Add the wine – turn the heat up and pour in the wine. Let it sizzle deliciously for around a minute.
risotto rice, onion and celery with wine poured into the pan
  • Add the stock – slowly – reduce the heat and start to add the stock. I usually add around 200ml at a time, then leave it to cook into the rice for around 6-7 minutes before adding the next ladle full. It should take around 20 minutes for all the stock to be absorbed and for the rice to be cooked to a delicious, creamy texture.

Cooks Note! When it comes to adding stock to risotto – be flexible! It may need a little less or it may need more, just use your judgement.

stock being stirred into pumpkin risotto
  • Once the risotto rice is cooked – remove the risotto from the heat – then tip in the butter and the grated Parmesan cheese and stir them gently into the hot pumpkin risotto so that they melt into the rice deliciously.
  • Remove the cooked roast pumpkin from the oven – then tip half into the risotto and stir gently.
risotto with butter and parmesan stirred into it to melt, roast pumpkin being added
  • Serve up the pumpkin risotto – divide between two bowls and top with the rest of the roast pumpkin, then scatter over the chopped fresh flat leaf parsley.
pumpkin risotto served in black bowls scattered with fresh herbs

Pumpkin Risotto Recipe Tips

  • Arborio Rice – it’s worth the effort to use arborio rice, it just makes the risotto so much nicer, creamier and tastier. And you just wouldn’t get the same finish using a basmati or long grain rice.
  • Use different herbs – pumpkin just goes so well with the fragrant woody taste of sage but it also works well with rosemary so you could swap it for finely chopped rosemary and still have a delicious dish.
  • Add blue cheese – try swapping out the Parmesan cheese for some crumbled blue cheese. It tastes amazing in a risotto and works really well with pumpkin.
  • Switch the pumpkin for squash – you can easily make this a squash risotto recipe by switching the pumpkin for any squash you like instead.
  • Love your leftovers – leftover risotto rice is delicious turned into arancini – but remember if you’re dong this the risotto needs to be cooled, chilled and stored in the fridge quickly. Warm rice left out on the kitchen side breeds bacteria – so always be careful.

Pumpkin Recipes UK

If you LOVE pumpkin then you’ll love these delicious pumpkin recipes. Remember you can also substitute pumpkin for squash in our squash recipes too!

  • Pumpkin pasta – a quick and tasty pasta dish with delicious seasonal pumpkin.
  • Smoky pumpkin soup (charity ad feature for Centre Point) – warm up with a bowl of delicious pumpkin soup, a super easy recipe that’s totally delicious.

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Pumpkin Risotto Recipe

Yield: Serves 2

Pumpkin Risotto - With Roast Pumpkin And Sage

pumpkin risotto served in black bowls scattered with fresh herbs

Warm up with a bowlful of our delicious Pumpkin Risotto recipe, flavoured with sage, oregano and topped with delicious caramelised roast pumpkin pieces.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 250g pumpkin - chopped into bitesized pieces
  • 1/2 tsp dried sage 
  • 1 tsp dried oregano 
  • 2 tbs olive oil 
  • 1/2 onion - finely chopped 
  • 1 stick celery - finely sliced 
  • 150g arborio rice 
  • 125ml dry white wine 
  • 600ml chicken stock 
  • 30g butter 
  • 30g Parmesan cheese - finely grated 
  • Small bunch flat leaf parsley

Instructions

  1. Firstly preheat the oven to 200C / 180C Fan / 400F / Gas Mark 6
  2. Season the pumpkin pieces – tip the pumpkin chunks into a bowl, pour over 1 tbs of olive oil, the dried sage and oregano and season with salt and black pepper. Toss everything tougher and then tip into a roasting tin and roast in the oven for around 20-30 minutes or until caramelised and tender in the middles. Toss half way through cooking.
  3. Soften the onions, celery and garlic – add the other tbs of olive oil to a saucepan, tip in the chopped onions, celery and garlic and gently fry over a low heat until they start to soften.
  4. Add the arborio rice – tip the rice into the pan and stir well to coat in the olive oil until it has a translucent glazed look – it’ll just take around a minute.
  5. Add the wine – turn the heat up and pour in the wine. Let it sizzle deliciously for around a minute.
  6. Add the stock – slowly – reduce the heat and start to add the stock. I usually add around 200ml at a time, then leave it to cook into the rice for around 6-7 minutes before adding the next ladle full. It should take around 20 minutes for all the stock to be absorbed and for the rice to be cooked to a delicious, creamy texture.
  7. Once the risotto rice is cooked – remove the risotto from the heat – then tip in the butter and the grated Parmesan cheese and stir them gently into the hot pumpkin risotto so that they melt into the rice deliciously.
  8. Remove the cooked roast pumpkin from the oven – then tip half into the risotto and stir gently.
  9. Serve up the pumpkin risotto – divide between two bowls and top with the rest of the roast pumpkin, then scatter over the chopped fresh flat leaf parsley.

Notes

When it comes to adding stock to risotto, you may not need to add it all OR you may need a little more - it just depends on how mcuh the rice absorbs. So be flexible with this.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 590Total Fat: 34gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 54mgSodium: 825mgCarbohydrates: 46gFiber: 2gSugar: 9gProtein: 15g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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