A Taste of Autumn: Roasted Pumpkin and Sage Risotto with Toasted Pine Nuts

There’s something truly magical about autumn, isn’t there? The crisp air, the colorful leaves, and of course, the bounty of seasonal produce that begs to be turned into cozy, comforting dishes. Today, I’m excited to share one of my favorite autumnal recipes: Roasted Pumpkin and Sage Risotto with Toasted Pine Nuts. This dish not only warms you up on a chilly evening but also fills your kitchen with the earthy, fragrant aromas that make this season so special.

As someone who loves to experiment with a wide variety of foods and flavors, risotto holds a special place in my heart. It’s a versatile dish that can be customized with whatever ingredients you have on hand, but something about the combination of roasted pumpkin and fresh sage just screams autumn to me. And don’t even get me started on those delightful toasted pine nuts—they add a lovely crunch that elevates the whole experience.

Now, if you’ve ever been intimidated by making risotto, let me assure you that it’s not as difficult as it seems. Yes, it requires a bit of patience and constant stirring, but the end result is so worth it. Plus, there’s something quite meditative about the process—watching the rice slowly absorb the warm stock and turn creamy. It’s almost like a culinary therapy session!

This recipe makes use of a medium-sized pumpkin, which, in my opinion, is the perfect representation of autumn. Tossed with olive oil, salt, and pepper, and then roasted until tender and slightly caramelized, the pumpkin brings a natural sweetness to the dish. Paired with the aromatic fresh sage and creamy Arborio rice, it’s a match made in autumnal heaven.

Here’s a little tip: Always keep your vegetable stock warm while making risotto. Adding cold stock can disrupt the cooking process and result in unevenly cooked rice. And don’t rush the process—add one ladleful of stock at a time, allowing each to be fully absorbed before adding the next. This steady approach ensures that your risotto turns out perfectly creamy and flavorful.

So, grab a wooden spoon and let’s get cooking! I promise this Roasted Pumpkin and Sage Risotto with Toasted Pine Nuts will become a favorite in your household, just as it has in mine.

Ingredients:

1 medium pumpkin (approx. 1 kg), peeled, seeded, and diced
2 tablespoons olive oil
1 tablespoon fresh sage, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
300 grams Arborio rice
1 cup dry white wine
1.2 liters vegetable stock, kept warm
50 grams Parmesan cheese, grated
50 grams unsalted butter
Salt and pepper, to taste
50 grams pine nuts, toasted
Fresh sage leaves, for garnish (optional)

Method

Preheat your oven to 200°C (392°F).
Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking tray and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
Add the minced garlic and chopped fresh sage to the pan and cook for another minute until fragrant.
Stir in the Arborio rice, ensuring each grain is coated with oil and lightly toasted, about 2-3 minutes.
Pour in the white wine and stir continuously until it has been fully absorbed by the rice.
Add a ladleful of warm vegetable stock to the rice mixture and stir until the liquid is absorbed. Continue adding the stock, one ladleful at a time, allowing each to be absorbed before adding the next, stirring frequently. This process will take about 18-20 minutes.
Stir in the roasted pumpkin, grated Parmesan cheese, and butter. Mix until the cheese and butter are fully melted and incorporated. Season with salt and pepper to taste.
Garnish the risotto with toasted pine nuts and, if desired, fresh sage leaves.
Serve immediately and enjoy!

There you have it—an autumn-inspired dish that’s perfect for a cozy night in. I hope you enjoy making and sharing this Roasted Pumpkin and Sage Risotto with Toasted Pine Nuts as much as I do. Happy cooking!

Ingredients

– 1 medium pumpkin (approx. 1 kg), peeled, seeded, and diced
– 2 tablespoons olive oil
– 1 tablespoon fresh sage, finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 300 grams Arborio rice
– 1 cup dry white wine
– 1.2 liters vegetable stock, kept warm
– 50 grams Parmesan cheese, grated
– 50 grams unsalted butter
– Salt and pepper, to taste
– 50 grams pine nuts, toasted
– Fresh sage leaves, for garnish (optional)

Method

Preheat your oven to 200°C (392°F).
Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking tray and roast for 25-30 minutes, or until tender and slightly caramelized. Set aside.
In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
Add the minced garlic and chopped fresh sage to the pan and cook for another minute until fragrant.
Stir in the Arborio rice, ensuring each grain is coated with oil and lightly toasted, about 2-3 minutes.
Pour in the white wine and stir continuously until it has been fully absorbed by the rice.
Add a ladleful of warm vegetable stock to the rice mixture and stir until the liquid is absorbed. Continue adding the stock, one ladleful at a time, allowing each to be absorbed before adding the next, stirring frequently. This process will take about 18-20 minutes.
Stir in the roasted pumpkin, grated Parmesan cheese, and butter. Mix until the cheese and butter are fully melted and incorporated. Season with salt and pepper to taste.
Garnish the risotto with toasted pine nuts and, if desired, fresh sage leaves.
Serve immediately and enjoy!