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

Pumpkin risotto with sage

Roast the pumpkin cubes, then cook the risotto rice with onion and hot stock until creamy, and finish with sage, butter and Parmesan. Add the stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy. Butternut replaces hokkaido, goat cheese can partially replace Parmesan.

No ratings yet
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 stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy. Roast pumpkin cubes, then cook risotto rice with onion and hot stock until creamy and finish with sage, butter and Parmesan. Butternut replaces hokkaido, goat cheese can partially replace Parmesan.

Quick Dinners Vegetarian Dinners Lunch One-Pot Recipes

Recipe

Pumpkin risotto with sage

Roast the pumpkin cubes, then cook the risotto rice with onion and hot stock until creamy, and finish with sage, butter and Parmesan. Add the stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

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

  2. 2

    Prepare

    Roast pumpkin cubes, then cook risotto rice with onion and hot stock until creamy and finish with sage, butter and Parmesan.

  3. 3

    Check for doneness

    Add stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy.

  4. 4

    Serve

    Remove the risotto from the heat and work in the butter and Parmesan. Put the 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 stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy.

Variations

How to adapt this recipe

Butternut replaces hokkaido, goat's cheese can partially replace Parmesan.

Nutrition per serving

570kcal
72.0 gCarbohydrates
16.0 gProtein
23.0 gFat

Values are estimates 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 the hokkaido pumpkin and the onion separately, and then start the main cooking process for the pumpkin risotto with sage.

Add stock in portions only and mash part of the pumpkin so that the risotto binds without becoming mushy.

Cool pumpkin risotto quickly with sage. When reheating, note: Add stock only in portions and mash part of the pumpkin so that the risotto binds without becoming mushy. Heat the leftovers only once completely.

Butternut replaces hokkaido, goat's 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 from lemon, peas and basil. Parmesan and cold butter only bind the rice grains after cooking. 45 min · Spring Wild garlic risotto with peas Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite. 45 min · Winter Beetroot risotto Cook the beetroot and risotto rice until creamy with onion and hot stock, before parmesan, balsamic vinegar and thyme round off the rice. Add the stock in portions and chop the beetroot finely or puree it in part to ensure a balanced colour and bite. 45 min · Halloween Bloody beetroot soup Beetroot, potato, apple and onion are boiled in broth until soft, finely pureed and balanced with apple cider vinegar and sour cream. Do not add vinegar and sour cream until pureed, so that colour, acidity and creaminess remain controllable. 35 min · Halloween Black spaghetti with tomato sauce Cook black spaghetti until al dente and serve with a slow-cooked tomato sauce made from onion, garlic and herbs. Start the sauce before the pasta and reduce it considerably; stir in the black pasta only briefly to keep its colour visible. 55 min · Halloween Stuffed bell pepper faces Orange peppers are cut out as a face and baked with a pre-cooked mixture of rice, beans, corn, tomatoes and cheese. Rice and filling must be pre-cooked, because the peppers should only soften and retain colour in the oven.