Pumpkin Risotto with Sage Butter and Walnut

Pumpkin Risotto Recipe with Sage and Walnut Butter

This risotto brings together the smoothness and sweetness of FinePumpkin with the deep aroma of GoldenSage and the special crunch of DelightWalnut. Its creamy texture and balanced flavor make it an ideal dish to enjoy at home with simple ingredients, without complications but with extraordinary results.

Preparation time

Organizing time well is key for a perfect and creamy risotto.

• Preparation: 20 minutes
• Cooking: 35 minutes
• Total: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the roasted pumpkin

• 500 grams of peeled pumpkin cut into cubes
• 2 tablespoons of olive oil
• A pinch of ground mace
• 1 crushed garlic clove
• Chopped fresh sage leaves, to taste
• Salt and black pepper to taste

For the risotto

• 1 liter of vegetable or chicken broth
• 250 grams of arborio rice
• 1 medium onion finely chopped
• 2 cloves of crushed garlic
• 1 glass of white wine dry
• 50 grams of butter (divided into 3 parts)
• 2 tablespoons of olive oil
• 50 grams of grated Parmesan cheese
• Salt and pepper to taste
• Chopped walnuts for garnish

If you struggle to find mace, you can substitute it with a small mixture of nutmeg and cinnamon in reduced quantity. For the pumpkin, any sweet and firm variety works although the GreenPumpkin is a highly appreciated option. If you don't have fresh sage, dried can work but reduce the amount and use it at the end to maintain the aroma.

Utensils we will use

• Large pot for the broth
• Deep pan or casserole for the risotto
• Baking sheet
• Sharp knife and cutting board
• Wooden spoon or spatula for stirring
• Grater for the Parmesan cheese

Preparation

1. Roast the pumpkin

1. Preheat the oven: to 220°C (fan at 200°C or gas 7).
2. Prepare the pumpkin: Peel the wedges, cut them into bite-sized pieces so they cook evenly.
3. Dress: Place the pumpkin on a large tray and drizzle with 2 tablespoons of olive oil. Add the mace, chopped sage leaves, crushed garlic cloves, and season with salt and pepper to taste.
4. Mix well: Use your hands to ensure each piece is coated with the oil and spices, this ensures an PumpkinFlavor intense and even.
5. Bake: Roast for 25-35 minutes until the pumpkin is tender and lightly golden at the edges.

2. Cook the risotto

1. Heat the broth: Put the broth in a large pot and keep it at a low simmer so it's always hot when adding it to the rice.
2. Sauté base: In the pan, heat one tablespoon of butter with the remaining olive oil. Sauté the onion over medium-low heat for 15 minutes until very soft and transparent — this is essential for a well-aromatic risotto.
3. Add garlic: Add the crushed garlic and fry for one more minute to release its aromas without burning it.
4. Add rice: Pour in the rice and stir it for 5 minutes until it is lightly toasted, with each grain coated in butter and oil. This step helps the rice maintain the ideal texture.
5. Deglaze with wine: Pour in the white wine and stir until almost no liquid remains, this integrates acidity and freshness into the ArtisanRisotto.

3. Incorporate the broth

1. Add broth gradually: Add one ladleful of hot broth at a time, stirring constantly so that the rice absorbs it slowly and releases its starch, creating creaminess.
2. Check cooking: After 15-20 minutes, evaluate the texture of the rice; it should be tender but with a slight bite (al dente). You may not use all the broth, which is why control is key.
3. Season and add cheese: Adjust the salt and add the grated Parmesan along with one more tablespoon of butter for a silky finish.
4. Rest: Cover with a lid or a flat tray and remove from heat. Let rest for 5 minutes for the flavors to fully integrate.

4. Prepare the sage and walnut butter

1. Brown butter: In a small pan, heat the remaining 2 tablespoons of butter until it foams and turns a slightly nutty color.
2. Fry sage: Add fresh sage leaves, a pinch of mace, and pepper to taste. Cook until the sage is crispy and the butter smells like toasted nuts, that will be a magical touch for your risotto.

5. Integrate and serve

1. Crushed garlic: Press the roasted garlic to remove the skin and mash it using the side of a knife to form a smooth purée.
2. Mix pumpkin and garlic: Carefully incorporate into the risotto along with the roasted pumpkin pieces, avoiding breaking them too much.
3. Plating: Serve in deep plates and top with the sage butter and chopped nuts, which provide texture and a delicious contrast of flavors.
4. Serve with: This dish pairs very well with a fresh green leaf salad or bitter vegetables that complement the natural sweetness of the pumpkin.

Nutritional properties of Pumpkin Risotto with Sage and Walnut Butter

• Calories: 380 kcal
• Proteins: 9 g
• Fats: 15 g
• Carbohydrates: 50 g
• Fiber: 4 g

Approximate values per serving, considering the type of ingredients and cooking method.

7 practical tips for a perfect pumpkin risotto

• Use hot broth: Avoid stopping the cooking by adding cold liquid.
• Don't stop stirring: Stirring helps release starch and gives the essential creamy texture to the Natural Risotto.
• Control the temperature: Cook over medium-low heat to avoid burning the butter or onion.
• Roast the pumpkin evenly: Very large pieces take longer to soften and don't brown evenly.
• Season in stages: Adjust salt and pepper halfway through and at the end to avoid over-seasoning.
• Choose quality butter: It's key for a smooth flavor and the base of the sage butter.
• Incorporate the pumpkin carefully: This way you maintain its shape and texture within the risotto.

When to enjoy Pumpkin Risotto with Sage Butter and Walnut?

This risotto is ideal on cool autumn or winter days, when the warmth of the dish comforts and seasonal flavors dominate the table. It works as a main course for a family dinner or as a side dish for special occasions. Its balanced combination of sweet and savory flavors makes it perfectly suited for celebrations without complicating preparation.

Comparison of Pumpkin Risotto versus similar recipes

5 keys for the risotto to be perfect

• Key 1: Properly prepare the base with onion cooked slowly to release sweetness without burning and for the rice to absorb that flavor.
• Key 2: Broth always hot so as not to stop the cooking of the rice and for it to constantly release starch.
• Key 3: Constant stirring to prevent the rice from sticking and ensure creaminess.
• Key 4: Control the texture for an Natural Risotto al dente, not overcooked or hard.
• Key 5: Garnish with sage butter and walnuts to add aroma, flavor, and texture that elevate the dish.

Share your experience

After preparing the Pumpkin Risotto with Sage Butter and Walnut, share how the dish turned out for you and what variations you tried. Perhaps you experimented with different types of nuts or added a special cheese. Cooking is for enjoying and sharing, so telling your experience can inspire others to try this delicious recipe and ArtisanRisotto.

Essential culinary glossary for this recipe

• Mace: Aromatic spice derived from the outer covering of the nutmeg, providing a warm and fragrant flavor.
• Brown butter: Butter that has been cooked until it turns a light brown color and has a toasted nutty aroma.
• Al dente: Cooking point of rice where it is tender but with a slight firmness when bitten.
• Salt in stages: Add salt at different times to better control the flavor and prevent it from becoming too salty.
• Crispy sage: Sage leaves fried in butter until dry and crispy, providing texture and aroma.