Creamy risotto with roasted pumpkin, sage, and toasted nuts - photo 1
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Creamy risotto with roasted pumpkin, sage, and toasted nuts

Wegetariańskie Vegetarian Dishes Main dishes 90 min Medium 22 wyświetleń ~24.59 PLN - (0)
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Description

Warm, winter comfort food — creamy risotto with roasted butternut squash, crispy sage, and toasted walnuts. The dish combines the natural sweetness of roasted squash with the buttery-cheesy creaminess of risotto and a slightly bitter note from the sautéed sage. It comes from the Italian risotto tradition but with a seasonal, festive touch of pumpkin. Serve hot as a main course or an elegant appetizer — it pairs wonderfully with a light arugula salad or roasted root vegetables. Visually enticing with golden cubes of squash, green sage leaves, and a glistening, creamy surface topped with grated Parmesan.

Ingredients (16)

Servings:
4
  • Arborio rice 320 g
  • Butternut squash, peeled and diced 800 g
  • Hot vegetable broth 1200 ml
  • Yellow onion, finely chopped 1 szt.
  • Garlic, crushed 3 ząbki
  • Olive oil 30 ml
  • Butter 40 g
  • Grated Parmesan (Parmigiano Reggiano) 100 g
  • Dry white wine (optional, you can use additional broth) 100 ml
  • Chopped walnuts 60 g
  • 🌿 Przyprawy
  • Fresh sage (leaves) 1 pęczek
  • Table salt 4 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 30 g
  • Dried chili flakes 1 łyżeczka
  • Grated lemon zest 5 g
💰 Szacowany koszt dania: ~24.59 PLN (6.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted vegetables

1

Preheat the oven to 200°C with fan (or 220°C without fan). Place the diced pumpkin (800 g) on a baking sheet lined with parchment paper in a single layer, drizzle with 15 g of olive oil, and gently mix with your hands to ensure each piece is coated in oil. Sprinkle with 1 g of salt (a pinch) and 1 g of pepper (optional). Bake for 25–35 minutes, stirring once halfway through, until the pumpkin is tender and the edges are slightly browned — you can check this with a fork: it should go in easily, and the surface should have golden spots.

Ingredients: Butternut squash, peeled and diced, Olive oil, Table salt, Ground black pepper
Use a large baking tray or two smaller ones so the pumpkin roasts in a single layer — this will prevent steaming. If the pieces are large, bake for 35 minutes; smaller cubes will brown faster.

Broth and preparation

2

Prepare the entire vegetable broth (1200 ml): bring it to a boil in a pot and keep it on low heat so it stays hot while cooking the risotto. The warm broth will be gradually added to the rice — never cold, as it will halt the cooking and proper starch release.

Ingredients: Hot vegetable broth
Use a pot with a capacity of at least 2 liters, keep the broth on the lowest possible heat to remain hot but not boil vigorously. If you don't have a thermometer, the broth should be steaming and gently bubbling.

Risotto - sautéing the base

3

In a wide, heavy saucepan or risotto pan (diameter about 26–28 cm), heat 15 g of olive oil and 15 g of butter over medium heat. Add finely chopped onion (150 g) and sauté for 5–7 minutes, stirring with a wooden spoon, until the onion softens and becomes translucent (it should not brown). Add garlic (15 g crushed) and sauté for another 30–45 seconds, until you can smell the aroma — do not burn the garlic.

Ingredients: Olive oil, Butter, Yellow onion, finely chopped, Garlic, crushed
Use a wide pan with a thick bottom or a saucepan for the risotto; a wooden spoon or silicone spatula will make stirring easier without scratching. If the onion starts to brown, reduce the heat.

Risotto - toasting the rice

4

Add arborio rice (320 g) to the sautéed onion and stir for 1.5–2 minutes, until each grain is shiny and slightly translucent at the edges. This will allow the rice to 'open' its structure and start releasing starch during cooking.

Ingredients: Arborio rice
Toasting the rice is an important step: use a metal or wooden spoon and stir vigorously. The rice should not burn — if it does, reduce the heat.

Risotto - deglazing

5

Add white wine (100 ml) and stir until almost all the wine evaporates (about 1–2 minutes). If you are not using wine, add 100 ml of hot broth instead and stir until almost all evaporates.

Ingredients: Dry white wine (optional, you can use additional broth), Hot vegetable broth
Deglazing helps dissolve the flavors from the bottom of the pan — stir vigorously to allow the alcohol to evaporate and the rice to absorb the liquid.

Risotto - gradual addition of broth

6

Reduce the heat to medium-low. Add hot broth ladle by ladle (about 100–120 ml at a time), pouring it into the rice and stirring gently but continuously — so that the rice absorbs almost all the liquid before adding the next portion. The entire rice cooking process will take about 18–22 minutes. After 10 minutes, check for tenderness: the rice should be soft but have a slight bite in the center (al dente).

Ingredients: Hot vegetable broth, Arborio rice
Use a ladle to control the amount of broth. Frequent stirring helps release the starch from the rice and gives the risotto a creamy texture — stir rhythmically, but not non-stop without a break.

Fried sage and nuts

7

In a small skillet, melt 10 g of butter with 10 g of oil over medium heat. Add the sage leaves (30 g) and fry for 30–60 seconds on each side until they become crispy — be careful, they burn quickly. Place the fried leaves on a paper towel. In the same skillet, toast the walnuts (60 g) for 2–3 minutes, shaking the pan until they release their aroma and are lightly golden.

Ingredients: Butter, Olive oil, Fresh sage (leaves), Chopped walnuts
Use a small non-stick skillet. Sage goes from crispy to burnt in a matter of seconds — watch closely and remove from heat immediately.

Combining the ingredients

8

When the rice is al dente and the risotto has a creamy consistency (the liquid is bound, but the mixture slightly flows from the spoon), remove the pot from the heat. Add the roasted pumpkin (whole or 2/3, leave some for decoration), 20 g of butter, and 100 g of grated Parmesan. Gently mix for 1–2 minutes to allow the butter and cheese to melt and the pumpkin to be incorporated into the mixture. Taste and season with 3 g of salt and 2 g of pepper to your liking.

Ingredients: Butternut squash, peeled and diced, Butter, Grated Parmesan (Parmigiano Reggiano), Table salt, Ground black pepper
Finishing off the heat allows for a creamy combination of ingredients without overcooking the pumpkin. If the risotto seems too thick, add 1–2 tablespoons of hot broth.

Assembly and decoration

9

Transfer the risotto to warmed plates (1 large ladle per serving and smooth it out). Arrange the remaining pieces of roasted pumpkin on top, sprinkle with toasted walnuts (the rest) and place crispy sage leaves on top. For a contrast in texture, sprinkle with 30 g of toasted pumpkin seeds (optional). If you want to add some heat, sprinkle with a pinch of chili flakes (2 g, optional) and for freshness, grate the zest of a lemon (5 g, optional) just before serving.

Ingredients: Butternut squash, peeled and diced, Chopped walnuts, Fresh sage (leaves), Roasted pumpkin seeds, Dried chili flakes, Grated lemon zest
Serve the risotto immediately — this dish is best when it is hot and creamy. Use shallow plates to evenly distribute the risotto.

Serving

10

On the plates, add a little freshly grated Parmesan to taste and drizzle with a few drops of good olive oil (the remaining 15 g) for shine. Serve immediately — invite guests to mix their portions to bring out the creaminess.

Ingredients: Grated Parmesan (Parmigiano Reggiano), Olive oil
Use a fine grater for the parmesan to get delicate shavings. Hot risotto should not sit for longer than 5–10 minutes before serving, as it will lose its texture.

Serving suggestions

11

Serve the risotto with light arugula dressed with lemon dressing or a green salad, along with a piece of crusty bread. For drinking, choose a chilled, dry white wine or non-alcoholic water with a slice of lemon.

If you are preparing a dish for a party, cook the risotto until 2–3 ladles before the end of cooking, keep hot broth ready, and finish cooking just before serving.

Fun Fact

💡

Risotto originates from northern Italy, and its creamy consistency is the result of starch being released from short-grain rice during frequent stirring. The addition of roasted pumpkin is a modern, seasonal variant popular in the cooler months.

Best for

kolacja zimowa świąteczne spotkanie romantyczna kolacja

Tips

🍽️ Serving

Serve the risotto hot and freshly prepared. Use shallow plates, garnish with sage leaves and pieces of pumpkin for color contrast. For a more luxurious version, you can drizzle a few drops of good truffle oil just before serving.

🥡 Storage

Risotto is best eaten immediately; if there are leftovers, cool them quickly and store in the refrigerator for up to 24 hours in an airtight container. To reheat: warm it over low heat with a few tablespoons of broth or water, stirring to regain its creaminess. Do not freeze — the texture will be too mushy after thawing.

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