Pumpkin Risotto

Pumpkin Risotto

Double, Double Toil and Trouble!

Enjoy seasonal pumpkin in this elegant risotto. Sweet pumpkin pairs beautifully with the crispy sage leaves, parmesan cheese and balsamic glaze.

Serves 3-4


For the pumpkin risotto

  • 570ml/1 pint vegetable stock
  • 1 cup/240ml Italian white wine
  • 2 shallots, finely chopped
  • 12 fresh sage leaves, finely chopped
  • Extra virgin olive oil
  • 170g/6oz arborio (risotto) rice
  • 250g/9oz pumpkin puree
  • 50g/2oz butter
  • Balsamic glaze
  • 1/2 cup/100g Parmesan cheese
  • Salt & pepper

For the crispy sage

  • 12-16 fresh sage leaves
  • Extra virgin olive oil


In a small frying pan add a drizzle of extra virgin olive oil and fry the sage leaves until crisp.


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