Just the right vehicle for all that delicious butternut pumpkin that finds its way into our bags come Autumn! Creamy and soft with big chunks of sweet roasted pumpkin, its the dinner dreams are made of.
Pairing with crispy sage, as we’ve done here, is a real winner. We love the idea of using what you have though, so you can do the same kind of crisping treatment with the last of the summer basil, some green leaves of flat-leaf parsley, or even very gently with some tiny thyme. The crisp is a great contrast to the softness of risotto, and some toasted pumpkin seeds wouldn’t go astray either!
Print Recipe Pumpkin risotto with goat cheese and crispy sage
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In a large roasting tray, mix the pumpkin with the olive oil. Sprinkle with salt and pepper and tuck in your favourite herbs.
Roast for 30-45 minutes until soft and starting to brown.
Bring the stock to a simmer in a small saucepan.
Meanwhile, heat the olive oil and butter in a large dutch oven over medium heat.
Saute the onion and celery until soft.
Add the garlic and saute 1 more minute, until fragrant.
Add the rice and cook, stirring for a few minutes until all the rice is coated in the oil.
Add the dry white wine, and stir as the rice absorbs it.
Stir in a ladleful of hot stock at a time, and stir continuously as the rice absorbs each addition.
Continue adding stock and stirring until rice is soft and ready to serve.
Add the butter and parmesan and stir well to incorporate.
Fold through the cooked pumpkin.
In a small frying pan, melt a little bit of butter over fairly high heat and add the fresh herbs of choice. Cook them quickly until they just crisp up and then drain.
Check your risotto for seasoning, then spoon into bowls with extra parmesan and the crispy herbs on top.