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Creamy Pumpkin Risotto with Sage and Parmesan - photo 1
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Creamy Pumpkin Risotto with Sage and Parmesan

Pikantne Dania główne Pasta and Risotto Vegetarian Dishes 70 min Medium 11 wyświetleń ~32.16 PLN - (0)
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Description

This dish is the essence of autumn captured on a plate. Creamy risotto with pumpkin, sage, and parmesan is a classic of Italian cuisine in a seasonal version. Its velvety, rich texture comes from the starch released by Arborio rice grains during slow cooking and from the addition of butter and parmesan. The sweetness of roasted pumpkin perfectly complements the earthy, slightly peppery aroma of fresh sage, creating an incredibly balanced flavor composition. The dish has a beautiful, intensely orange color that pleases the eye and promises a feast for the palate. Risotto is a dish that requires patience and attention, but the final result rewards every minute spent at the pot. It is perfect as an elegant main course for a dinner for two, a family lunch, or a gathering with friends. Serve it hot, sprinkled with an extra portion of parmesan and crunchy pumpkin seeds.

Składniki (14)

Servings:
4
  • Arborio rice 300 g
  • Hokkaido pumpkin 500 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Vegetable broth 1200 ml
  • Dry white wine 100 ml
  • Parmesan cheese 80 g
  • Butter 50 g
  • Extra virgin olive oil 0.2 łyżek
  • Fresh sage 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 20 g
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~32.16 PLN (8.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan). Rinse the pumpkin thoroughly under running water. Using a sharp, large knife, cut it in half, and then cut each half into smaller pieces resembling boats. Use a metal spoon to remove the seeds and fibrous flesh from the center of each piece. You can keep the seeds, clean, dry, and roast them later.

Ingredients: Hokkaido pumpkin
Use a stable cutting board to prevent the pumpkin from slipping. Hokkaido pumpkin has a hard skin, so be careful. You don't need to peel it – the skin will become soft after baking and can be blended.
2

Arrange the pumpkin pieces on a large baking sheet lined with parchment paper, skin side down. Drizzle with half of the olive oil (about 15g), and sprinkle with salt and pepper. Place in the preheated oven and bake for 25-30 minutes. The pumpkin is ready when the flesh is very soft (you can easily check this by piercing it with a fork) and slightly caramelized at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Nutmeg
Do not overcrowd the baking tray, the pieces of pumpkin should lie in a single layer. This will ensure even roasting, not steaming. If you are using the optional ingredient, you can sprinkle the pumpkin with a pinch of nutmeg before roasting.
3

Remove the baked pumpkin from the oven and let it cool slightly, just enough to be able to touch it safely. Separate the flesh (along with the skin) from any tougher parts and transfer it to a blender jar or a tall container. Blend until smooth and creamy. If it is very thick, you can add 1-2 tablespoons of water or broth. Set aside.

Ingredients: Hokkaido pumpkin
For blending, a hand blender (immersion blender) or a high-power countertop blender will be ideal. Make sure the purée is perfectly smooth, without lumps, which will ensure a creamy texture for the risotto.

Cooking Risotto

4

In a medium pot, heat the vegetable broth and keep it on low heat throughout the risotto cooking process. The broth should be hot but not boiling. In a second, large and wide pot or deep skillet with a thick bottom, heat the remaining olive oil (15g).

Ingredients: Vegetable broth, Extra virgin olive oil
Keeping the broth hot is key! Adding cold liquid to the rice will stop the cooking process and prevent achieving a creamy consistency. Place the pot with broth on a neighboring burner.
5

Peel the onion and chop it into very small cubes (about 3-4 mm). Peel the garlic and finely chop it. Add the chopped onion to a pot with heated olive oil and sauté over medium heat for about 5-7 minutes, stirring frequently with a wooden spoon, until it becomes translucent and soft. Do not let it brown. Then add the chopped garlic and sauté for another minute until it releases its aroma.

Ingredients: Onion, Garlic, Extra virgin olive oil
The finer you chop the onion, the better it will 'melt' into the risotto, creating a uniform flavor base. Be careful not to burn the garlic, as it will become bitter.
6

Add Arborio rice to the pot with onion and garlic. Increase the heat and sauté for about 2 minutes, stirring constantly, until the grains are coated in fat and become slightly translucent at the edges, while the center remains white (pearly). This process is called 'tostatura' and helps maintain the shape of the grains during cooking.

Ingredients: Arborio rice
Use a wooden spoon to avoid damaging the rice grains. Don't skip this step! It allows the rice to release starch gradually, which is the secret to creamy risotto.
7

Pour the white wine into the pot. Stir vigorously, scraping any stuck bits from the bottom. Cook over high heat for 1-2 minutes, until the alcohol completely evaporates and the smell of the wine becomes mild. The rice will absorb all the liquid.

Ingredients: Dry white wine
This is called 'deglazing'. The acidity of the wine will balance the richness and sweetness of the other ingredients. Make sure all the alcohol has evaporated; otherwise, the risotto will have an unpleasant raw taste.
8

Reduce the heat to medium-low. Using a ladle, pour the first portion of hot broth (about 150-200 ml) over the rice, just enough to cover it. Stir slowly and almost continuously until the rice absorbs all the liquid. Then add another ladle of broth and repeat the process. Cook this way for about 15-18 minutes. Stirring is key, as it releases the starch from the rice, creating a creamy sauce.

Ingredients: Vegetable broth, Arborio rice
Do not pour all the broth at once! Add it in portions, ladle by ladle, waiting for the previous portion to be absorbed. The risotto should gently 'wink', not boil violently.
9

After about 15 minutes, taste a grain of rice. It should be almost soft but still slightly firm in the center (al dente). At this point, add the prepared pumpkin purée and chopped fresh sage leaves. Mix thoroughly until the risotto takes on a uniform orange color. Cook for another 2-3 minutes, adding the last ladle of broth if the risotto is too thick.

Ingredients: Hokkaido pumpkin, Fresh sage
The consistency of the risotto should be fluid, 'flowing' (all'onda - like a wave). If you lift a spoon, the risotto should slowly flow off it, not stand like a thick mass.

Finishing and serving

10

Remove the pot from the heat. This is the most important moment - 'mantecatura'. Add cold butter cut into cubes and freshly grated Parmesan cheese. Stir vigorously for about a minute, until the butter and cheese completely melt and combine with the rice, creating an incredibly creamy and glossy emulsion. Taste and season with salt and freshly ground pepper.

Ingredients: Butter, Parmesan cheese, Salt, Pieprz czarny świeżo mielony
The execution of 'mantecatura' off the heat is crucial. It prevents the fat from separating and ensures that the cheese does not become 'rubbery'. Use cold butter straight from the fridge.
11

Cover the pot with a lid and let the risotto rest for 1-2 minutes to allow the flavors to meld. Serve immediately, plating it in deep dishes. Garnish each portion with an extra sprinkle of grated Parmesan, a few leaves of fresh sage, and, if using, toasted pumpkin seeds. You can also drizzle a little good quality olive oil on top.

Ingredients: Parmesan cheese, Pumpkin seeds, Fresh sage, Extra virgin olive oil
Risotto tastes best right after preparation. When serving, gently tap the bottom of the plate with your hand to spread the risotto evenly. This is a classic Italian way of serving.

Fun Fact

💡

The word 'risotto' comes from the Italian word 'riso', meaning rice. Legend has it that this dish was created by accident in the 16th century in Milan, when a young artist working on the stained glass of the Duomo cathedral, who was using saffron to color the glass, jokingly added it to the rice at his master's wedding. The effect delighted the guests, and thus the famous Risotto alla Milanese was born.

Best for

Elegancka kolacja Jesienny obiad Danie na randkę Komfortowe jedzenie na chłodne dni

Tips

🍽️ Serving

Serve the risotto on slightly warmed, deep plates, which will help maintain its temperature and creamy consistency. It pairs perfectly with a glass of the same white wine used for cooking. For added crunch, in addition to pumpkin seeds, you can sprinkle it with crushed walnuts or parmesan chips.

🥡 Storage

Risotto is best enjoyed right after preparation. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Unfortunately, when reheated, it loses its perfect creamy consistency. To reheat, transfer it to a skillet, add a little broth or water, and warm it over low heat, stirring constantly until hot. You can also make delicious arancini (fried rice balls) from leftover risotto.

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