Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1.5 cups arborio rice; 500g butternut pumpkin, roasted and mashed; 1 large onion, diced; 4 cloves garlic, minced; 1 cup dry white wine; 1.5L hot vegetable stock; 50g butter; 100g parmesan, grated; 12 sage leaves; 3 tbsp olive oil; salt and pepper to taste

A creamy Australian autumn risotto built on roasted pumpkin and sage, finished with parmesan. Frying whole sage leaves in butter until crisp just before serving is what gives this risotto its final crunch and aroma, a contrast to the otherwise soft, creamy rice.

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

hard

Cuisine

Australian

vegetarian

Ingredients

1.5 cupsarborio rice

500gbutternut pumpkin, roasted and mashed

1large onion, diced

4 clovesgarlic, minced

1 cupdry white wine

1.5Lhot vegetable stock

50gbutter

100gparmesan, grated

12sage leaves

3 tbspolive oil

salt and pepperto taste

Instructions

Sauté onion and garlic in oil and half the butter.

Add rice and toast 2 minutes. Add wine and stir until absorbed.

Add hot stock a ladleful at a time, stirring, 20-22 minutes.

Stir in pumpkin, remaining butter and parmesan. Season.

Fry sage leaves in a little butter until crispy. Serve on risotto.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

671

Protein

20.4g

Fat

35.9g

Carbs

69.6g

Fiber

25.1g

Sodium

1821mg

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