• ½ pumpkin, cut into cubes

  • 2 glugs olive oil

  • 3 tablespoons butter

  • 1 onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 2 stalks celery, finely diced (optional, but adds great crunch to the risotto)

  • 250g risotto rice (vialone nano or carnarole)

  • 1 wine glass of white wine

  • 3 to 4 cups stock (generally chicken stock)

  • ½ bunch sage, leaves picked

  • Handful of grated parmesan cheese


  • 1.

    Place pumpkin pieces in a pre-heated oven with a glug of olive oil and plenty of salt and pepper and allow to roast until cooked through.

  • 2.

    Place stock in medium sized saucepan and place on the back of the stove and bring to a simmer.

  • 3.

    Meanwhile pour olive oil and half the butter into a heavy based casserole or deep frying pan over medium heat.

  • 4.

    Add onions, garlic and celery and allow to cook for 5 to 10 minutes or until the onions are soft.

  • 5.

    Turn up the heat and add the risotto rice, stirring frequently to coat in the olive oil.

  • 6.

    Add the glass of white wine and stir. Cook until the smell of alcohol has gone.

  • 7.

    Start adding the heated stock, one ladle at a time, giving the rice a good stir and allowing the stock to absorb before adding the next ladle.

  • 8.

    Just before adding the last ladle add the cooked pumpkin and gently stir through.

  • 9.

    Heat the remaining butter in a small saucepan and add the sage leaves, cook until the are crisp and the butter has turned a soft nut brown.

  • 10.

    When the risotto is cooked, it will be soft but still have a little bite, turn off the heat add the butter and sage mixture and the parmesan. Place a lid on top and leave it for 5 to 10 minutes before giving it a good stir and serving.

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Posted by ejade03Report
mmm sounds yum! i've had similar but with the addition of feta which is also delish!