Pumpkin risotto with sage as a creative Halloween recipe for party buffet, family evening and creepy snacks
Halloween Recipe

Pumpkin risotto with sage

Pumpkin cubes are toasted, risotto rice is then cooked creamy with onion and hot broth and is completed with sage, butter and parmesan. Add broth only in portions and crush a portion of the pumpkin so that the risotto binds without becoming pulpy. Butternut replaces Hokkaido, goat cheese can partially detach Parmesan.

5.0 out of 5 from 1 rating
Jump to recipe View ingredients
Share
Total time 45 min
Calories 570 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Pumpkin risotto with sage step by step

Add the broth only in portions and crush a part of the pumpkin so that the risotto binds without becoming pulpy. Pumpkin cubes are toasted, risotto rice cooks creamy with onion and hot broth afterwards and is finished with sage, butter and parmesan. Butternut replaces Hokkaido, goat cheese can partially detach Parmesan.

Quick Dinners Vegetarian Dinners Lunch One-Pot Recipes

Recipe

Pumpkin risotto with sage

Pumpkin cubes are toasted, risotto rice is then cooked creamy with onion and hot broth and is completed with sage, butter and parmesan. Add broth only in portions and crush a portion of the pumpkin so that the risotto binds without becoming pulpy.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Hokkaido pumpkin: dice. Onion: dice finely. Parmesan: rub.

  2. 2

    Prepare

    Pumpkin cubes are roasted, risotto rice is then cooked creamy with onion and hot broth and finished with sage, butter and parmesan.

  3. 3

    Check for doneness

    Add the broth only in portions and crush a part of the pumpkin so that the risotto binds without becoming pulpy.

  4. 4

    Serving

    Remove the risotto from the stove and add butter and parmesan. Place pumpkin cubes and crispy sage leaves on top and serve the creamy consistency directly without keeping warm.

Kitchen know-how

Tips for Pumpkin risotto with sage

Important for pumpkin risotto with sage

Add the broth only in portions and crush a part of the pumpkin so that the risotto binds without becoming pulpy.

Variations

How to adapt this recipe

Butternut replaces Hokkaido, goat cheese can partially replace Parmesan.

Nutrition per serving

570kcal
72.0 gCarbohydrates
16.0 gProtein
23.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Pumpkin risotto with sage

Weigh the risotto rice, prepare Hokkaido pumpkin and prepare the onion separately. Start the main cooking process for pumpkin risotto with sage only afterwards.

Add the broth only in portions and crush a part of the pumpkin so that the risotto binds without becoming pulpy.

Cool the pumpkin risotto quickly with sage. When reheating, note: Add the broth only in portions and crush a portion of the pumpkin so that the risotto binds without becoming pulpy. Only heat the residue once completely.

Butternut replaces Hokkaido, goat cheese can partially replace Parmesan.

Keep cooking

Related recipes and topics

Similar recipes

40 min · Italian Lemon risotto with peas and basil Creamy risotto gets a light summer note through lemon, peas and basil. Parmesan and cold butter bind the rice grains only after cooking. 45 min · Spring Wild garlic risotto with peas Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved. 45 min · Winter Red beet risotto Red beets and risotto rice cook creamy with onion and hot broth before parmesan, balsamico and thyme round off the rice. Add the broth in portions and dice the beet finely or partly puree the beet so that colour and bite are balanced. 45 min · Halloween Blood red beet soup Red beetroot, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar and savoury. Dosage vinegar and sauté only after pureeing, so that colour, acidity and creaminess remain controllable. 35 min · Halloween Black spaghetti with tomato sauce Black spaghetti are boiled tender but firm and served with a slowly boiled tomato sauce made of onion, garlic and herbs. Start the sauce in front of the noodles and reduce it vigorously; swirl the black pasta only briefly in it so that its colour remains visible. 55 min · Halloween Stuffed bell pepper faces Orange pepper is cut out as a face and baked with a pre-cooke mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers in the oven should only become soft and retain colour.