Creamy Pumpkin Risotto with Sage and Walnuts from One Pan

A creamy pumpkin risotto made in just one pan, finished with toasted walnuts and crispy sage. An autumnal main course that needs little washing up.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 300 g Risotto rice (Arborio)
• 600 g Hokkaido pumpkin, cut into small cubes
• 1 pc Onion, finely diced
• 2 pc Garlic cloves, finely chopped
• 3 tbsp Olive oil
• 40 g Butter
• 1200 ml Water, hot
• 80 g Parmesan, freshly grated
• 60 g Walnut kernels, coarsely chopped
• 8 pc Sage leaves
• 1 tsp Salt
• 0.5 tsp Pepper, freshly ground

Method

1. Toast the walnuts in a large, dry pan over medium heat for 2 to 3 minutes until golden brown, then remove and set aside.
2. Heat 2 tbsp olive oil and 15 g butter in the pan over medium heat, fry the sage leaves in it for 30 to 60 seconds until crispy, and place them on kitchen paper.
3. Sweat the onion and garlic in the remaining fat until translucent, without letting them brown.
4. Add the pumpkin cubes and sweat along for 3 to 4 minutes.
5. Add the risotto rice and stir for 1 to 2 minutes until translucent.
6. Gradually add about 200 ml hot water at a time, stirring often, and let it reduce almost completely before adding more water. This takes about 20 minutes in total, until the rice is al dente but creamy.
7. Remove the pan from the heat, stir in the remaining butter, Parmesan and 1 tsp salt, and let rest for 1 to 2 minutes.
8. Season with pepper, sprinkle with walnuts and crispy sage leaves, and serve immediately.