Baked Creamy Pumpkin Risotto
HB-6052 · Hand-built original
An oven-baked pumpkin risotto with arborio rice and sage that turns creamy without constant stirring, finished with parmesan and crisped sage leaves in brown butter.
Main course45 minServes 5542 kcalGluten-freeEgg-freeHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:5quantities adjust to match
Ingredients
- 3 tbsp unsalted butter (divided)
- 1 1/2 cups arborio rice ((risotto rice) )
- 1 onion (diced)
- 20 oz pumpkin (weight after peeling and deseeding) (diced into 2/3" cubes (about 4 heaped cups) )
- 3 garlic cloves (minced)
- 1/4 cup dry white wine ((or water or broth))
- 3 1/2 cups vegetable or chicken stock/broth
- 2 tbsp sage leaves, roughly chopped
- 1/2 cup parmesan cheese (finely grated)
- Salt & pepper
- 3 tbsp butter (salted)
- 12 - 20 sage leaves
- Grated parmesan
Method
- Heat the oven to 350F and melt 1 tablespoon of the unsalted butter in an ovenproof pot over medium high heat.
- Cook the diced onion and minced garlic in the butter until the onion turns translucent, then add the roughly chopped sage leaves and cook for 1 minute.
- Stir the arborio rice through the pot until every grain is coated in butter and looks semi translucent at the edges.
- Pour in the dry white wine and cook it for about 1 minute, until the liquid has evaporated.
- Add the diced pumpkin and the vegetable or chicken stock, stir the pot once, and let the liquid heat through without bringing it to a simmer.
- Cover the pot with its lid or tight foil and bake the risotto for 25 minutes, until the rice is just cooked; give it 5 minutes more in the oven if the grains are still raw in the middle.
- Stir the remaining butter and the finely grated parmesan vigorously into the risotto until the pumpkin breaks down into a purée and the whole pot turns creamy and porridge-like, loosening it with a splash of hot water if it sits too thick.
- For the garnish, melt the salted butter in a small pan over medium high heat, add the whole sage leaves once it foams, and cook them for about 1 1/2 minutes until crisp.
- Lift the crisp sage onto a paper towel lined plate and pour the browned butter into a heatproof jug.
- Spoon the risotto into bowls and finish each one with crisp sage leaves, a teaspoon or two of the brown butter, and grated parmesan.
Prep: 15 min · Cook: 30 min · Total: 45 min
Nutrition (per serving, where published)
542 kcalCalories
21.2 gProtein
66.8 gCarbs
23.3 gFat
11.1 gSaturates
8.5 gFibre
6.9 gSugars
645 mgSodium
66 mgCholesterol
922 mgPotassium
160 mgCalcium
4.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data