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Creamy pumpkin risotto with sage butter and toasted hazelnuts - photo 1
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Creamy pumpkin risotto with sage butter and toasted hazelnuts

Pikantne Main dishes Vegetarian Dishes Italian Cuisine 90 min Medium 6 wyświetleń ~46.67 PLN - (0)
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Description

This dish is the essence of autumn captured on a single plate. Creamy pumpkin risotto is incredibly aromatic, hearty, and elegant, perfect for cooler days. Its base is Arborio rice, slowly cooked in a flavorful vegetable broth until each grain becomes soft on the outside while retaining a delicate bite in the center (al dente). The sweetness of roasted Hokkaido pumpkin, which gives the dish a beautiful, intensely orange color and velvety texture, is perfectly balanced by dry white wine and the salty, bold flavor of Parmigiano Reggiano cheese. The whole is complemented by aromatic sage butter – prepared by gently heating butter with fresh sage leaves until it becomes nutty in flavor and the herbs crisp. Crunchy roasted hazelnuts add the finishing touch. The dish is not only a feast for the palate but also for the eyes, making it an excellent choice for an elegant dinner, a romantic evening, or simply as a way to lift your spirits on a rainy day.

Składniki (14)

Servings:
4
  • Arborio rice 300 g
  • Hokkaido pumpkin 800 g
  • Vegetable broth 1200 ml
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Białe wytrawne wino 100 ml
  • Ser parmezan (parmigiano reggiano) 80 g
  • Butter 80 g
  • Extra virgin olive oil 0.2 łyżek
  • Fresh sage 0.5 pęczek
  • Hazelnuts 50 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~46.67 PLN (11.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (conventional). Wash the Hokkaido pumpkin thoroughly. You don't need to peel it – the skin becomes soft and edible after baking. Cut the pumpkin in half and use a large metal spoon to scoop out the seeds and fibrous flesh. Then cut the halves into smaller pieces, for example, into wedges or thick cubes measuring 3-4 cm on each side.

Ingredients: Hokkaido pumpkin
Use a large, sharp chef's knife and a stable cutting board. The pumpkin is hard, so be careful. You can clean, dry, and roast the seeds – they will make a great snack.
2

Line a large baking sheet with parchment paper. Arrange the pieces of pumpkin in a single layer. Drizzle them lightly with olive oil (about 1 tablespoon) and sprinkle with a pinch of salt and pepper. Place in the preheated oven and bake for about 25-30 minutes. The pumpkin is ready when the flesh is completely soft (it can be easily pierced with a fork), and the edges start to caramelize and brown slightly.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not overcrowd the baking tray. If the pieces of pumpkin are too close to each other, they will steam instead of roast, resulting in a less intense flavor. It's better to use two trays.
3

When the baked pumpkin has cooled slightly (enough to be safely touched), transfer it to a standing blender jug or a tall container (if using an immersion blender). Blend until you achieve a perfectly smooth, velvety purée. If the purée is very thick, you can add 1-2 tablespoons of hot vegetable broth to make blending easier. Set the purée aside.

Ingredients: Hokkaido pumpkin, Vegetable broth
Use a high-power blender to achieve a perfectly smooth consistency without lumps. This is key for the creaminess of the final dish. Measure out about 400-450g of purée for the recipe, and you can freeze the rest or use it for soup.

Sage butter and nuts

4

In a small, dry skillet (without oil), place the hazelnuts. Toast them over medium heat for 5-7 minutes, shaking the skillet frequently to prevent burning. The nuts are ready when they start to smell intensely, and their skins crack and darken. Transfer the hot nuts to a clean kitchen towel, wrap it up, and rub vigorously to remove most of the skins. Then, coarsely chop the nuts with a knife.

Ingredients: Hazelnuts
Be careful not to burn the nuts, as they will become bitter. The skins do not need to be removed completely. Coarsely chopping will give a better texture than grinding.
5

In the same small pan where you toasted the nuts, melt 50g of butter over low heat. When the butter has melted and starts to foam, add the whole, washed, and dried sage leaves. Fry for 2-3 minutes until the leaves become crispy and dark green, and the butter takes on a light brown color and nutty aroma ('beurre noisette'). Remove from heat and set aside. Be careful not to burn the butter.

Ingredients: Butter, Fresh sage
It is crucial to control the temperature. The butter should gently cook, not burn. As soon as you smell a nutty aroma and see brown specks at the bottom, immediately remove the pan from the heat.

Cooking risotto

6

In a small pot, heat the vegetable broth and keep it at a gentle simmer over low heat throughout the cooking of the risotto. In a large, wide pot or a deep skillet with a thick bottom, heat the olive oil and the remaining 30g of butter. Add the finely chopped onion and a pinch of salt. Sauté over medium heat for 6-8 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent (it will become glassy), but not browned.

Ingredients: Vegetable broth, Extra virgin olive oil, Butter, Onion, Salt
Use a heavy-bottomed pot that distributes heat evenly. Hot broth is key – adding cold liquid to the rice would stop the cooking process and prevent achieving a creamy consistency.
7

Add the minced or finely chopped garlic to the sautéed onion and fry for about 30 seconds, just until it starts to smell fragrant. Then add the Arborio rice. Increase the heat and fry the rice for about 2 minutes, stirring constantly. This is the 'tostatura' process. Each grain of rice should be coated in fat and become slightly translucent at the edges, with a white 'eye' in the center.

Ingredients: Garlic, Arborio rice
Don't skip the 'toasting' step! Toasting the rice makes the grains more resistant to overcooking and helps them absorb liquid better, which is the secret to the perfect risotto texture.
8

Pour white wine into the pan. You will hear a loud sizzle. Stir vigorously with a wooden spoon, scraping any stuck bits from the bottom of the pot. Cook over high heat for 1-2 minutes, until all the alcohol evaporates and the wine is almost completely absorbed by the rice.

Ingredients: Białe wytrawne wino
This step is called 'deglazing'. The acidity of the wine balances the dish's flavor and adds depth to it. The smell of alcohol should completely disappear before you move on to the next step.
9

Reduce the heat to medium-low. Pour in the first ladle of hot broth (about 150-200 ml), just enough to cover the rice. Stir slowly and almost constantly. Wait until the rice absorbs almost all the liquid before adding the next portion. The stirring motion releases starch from the grains, creating a creamy sauce.

Ingredients: Vegetable broth
The key to success is patience. Add the broth in batches, ladle by ladle. Do not pour all the broth at once! Stirring is important, but you don't have to do it continuously – just every 30-60 seconds.
10

Continue adding the broth, ladle by ladle, waiting each time for the previous portion to be absorbed. The whole process should take about 18-20 minutes. After about 15 minutes, taste a grain of rice. It should be soft on the outside but still have a slight bite in the center (al dente).

Ingredients: Vegetable broth
You may not use all of the broth, or you might need a little more – it depends on the rice and the heat of the burner. Always have some hot water on hand just in case.
11

When the rice is almost ready (about 2-3 minutes before the end of cooking), add the prepared pumpkin purée. Mix thoroughly to combine it with the rice, creating a uniform, creamy, and intensely orange mixture. Cook for a little longer until the risotto reaches the desired consistency.

Ingredients: Hokkaido pumpkin
Adding the purée at the end of cooking helps to preserve its fresh flavor and beautiful color. If you add it too early, it may lose its intensity.

Finishing and serving

12

Remove the pot from the heat. This is the most important moment – 'mantecatura'. Add freshly grated Parmesan cheese. Stir the risotto vigorously for about a minute to allow the cheese to melt and combine with the starch, creating a perfectly creamy emulsion. The risotto should have the consistency of thick lava, slowly spreading on the plate ('all'onda').

Ingredients: Ser parmezan (parmigiano reggiano)
Always perform the 'mantecatura' off the heat source. Too high a temperature can cause the cheese to become rubbery. Vigorous stirring incorporates air and creates a light, fluffy texture.
13

Taste the risotto and season to taste with salt, freshly ground black pepper, and, if using, a pinch of freshly grated nutmeg. Cover the pot with a lid and let it sit for 1-2 minutes to allow the flavors to meld and the consistency to stabilize.

Ingredients: Salt, Pieprz czarny świeżo mielony, Nutmeg
Resting is important. It allows the risotto to 'recover' and achieve the perfect texture before serving. Remember that Parmesan is salty, so add salt carefully and only at the very end.
14

Spoon the risotto onto deep plates. Gently tap the bottom of the plate with your hand to spread the risotto evenly. Drizzle each portion with the prepared sage butter, garnish with crispy sage leaves, and generously sprinkle with toasted, chopped hazelnuts. Serve immediately.

Ingredients: Fresh sage, Hazelnuts
Risotto doesn't wait for guests; guests wait for risotto! It should be eaten immediately after preparation, when it is the most delicious and has the perfect creamy consistency.

Fun Fact

💡

The Italian term 'mantecatura' comes from the word 'manteca', meaning butter. It is a key, final stage in preparing risotto, involving vigorous mixing with cold butter and parmesan off the heat. This process creates an emulsion that gives the dish its characteristic velvety and creamy texture without adding cream.

Best for

Elegancka kolacja Jesienny obiad dla rodziny Danie na randkę Comfort food na poprawę nastroju

Tips

🍽️ Serving

Serve the risotto immediately after preparation in warmed, deep plates, which will help maintain the temperature. It pairs perfectly with a glass of chilled, dry white wine, such as Pinot Grigio, Gavi, or Sauvignon Blanc, whose acidity will beautifully balance the creaminess of the dish.

🥡 Storage

Risotto tastes best fresh and is generally not suitable for reheating, as the rice loses its al dente texture. However, if you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. To reheat, transfer the risotto to a pan, add a little broth or water, and heat over low heat, stirring constantly until hot. You can also shape the leftovers into delicious arancini and fry them.

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