Hokkaido Pumpkin Risotto with Walnuts and Sage Butter

Creamy risotto with Hokkaido pumpkin, crispy walnuts and sage butter. A warming autumn main course that brings a lot of flavour with only a few ingredients.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 300 g Risotto rice
• 600 g Hokkaido pumpkin
• 1 pc Onion
• 1 pc Garlic clove
• 2 tbsp Olive oil
• 30 g Butter
• 1 l Vegetable stock
• 80 g Parmesan, freshly grated
• 60 g Walnut kernels
• 8 pc Sage leaves
• 1 pinch Nutmeg
• Salt
• Pepper

Method

1. Peel the pumpkin, remove the seeds and cut into roughly 1 cm cubes.
2. Heat the vegetable stock in a pot and keep it hot over a low flame.
3. Finely dice the onion and garlic. Heat the olive oil in a large pan and sweat the onion until translucent, then sweat the garlic briefly as well.
4. Add the rice and toast it for 2 minutes while stirring, until the grains are glassy.
5. Stir in the pumpkin cubes and add a ladle of the hot stock. Simmer while stirring frequently, adding more stock little by little, until the rice is al dente and the pumpkin is soft, about 20 minutes in total.
6. Roughly chop the walnuts and toast them briefly in a dry pan until golden brown. Remove and set aside.
7. Fry the sage leaves in the butter over medium heat until crispy, letting the butter brown slightly. Let the butter cool a little.
8. Take the risotto off the heat, stir in the butter and Parmesan, and season with salt, pepper and nutmeg.
9. Serve the risotto topped with the walnuts and sage.