Creamy Pumpkin Risotto with Sage and Walnuts

A creamy autumn risotto with Hokkaido pumpkin, crispy sage and toasted walnuts, which makes a festive main course for the Thanksgiving table.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 300 g Risotto rice (Carnaroli)
• 600 g Hokkaido pumpkin
• 1 pc Onion
• 1 pc Garlic clove
• 2 tbsp Olive oil
• 50 g Butter
• 150 ml Dry white wine
• 1200 ml Vegetable stock, hot
• 80 g Parmesan, freshly grated
• 8 pc Sage leaves
• 60 g Walnuts
• Salt
• Black pepper, freshly ground

Method

1. Peel the pumpkin, remove the seeds and cut into roughly 1 cm cubes. Finely dice the onion and garlic.
2. Keep the vegetable stock hot in a pot, but do not let it boil.
3. Heat half of the butter and 1 tbsp olive oil in a wide pan or pot. Sweat the onion and garlic until translucent, then add the pumpkin and cook along for 5 minutes.
4. Add the risotto rice and stir for about 2 minutes until it turns translucent.
5. Deglaze with the white wine and let it reduce while stirring.
6. Add the hot stock gradually, enough to just cover the rice. Simmer while stirring frequently and keep adding stock until the rice is al dente but creamy, after about 20 minutes.
7. Coarsely chop the walnuts and toast them briefly in a dry pan until golden brown. Remove and set aside.
8. Fry the sage leaves in the remaining olive oil over medium heat until crispy, drain on kitchen paper and season with salt.
9. Remove the pot from the heat, stir in the remaining butter and the Parmesan, and season the risotto generously with salt and pepper. Cover and let rest for 2 minutes.
10. Spoon the risotto onto pre-warmed plates, sprinkle with walnuts and sage, and serve immediately.