Pumpkin Risotto with Crispy Sage + a Recipe for Bone Broth
The recipe that converted me from being a hater to a lover
I have to admit, risotto has never been my favourite dish. It’s very rare that I’m genuinely blown away by it. I’d take pasta over risotto any day of the week.
The one exception—until now—was a risotto made with frog (yes, you read that correctly 😅😅) that I ate near Verona, a place famous for the dish. I was shocked by how delicious it was. A little strange, yes, but very memorable! Still, not exactly an everyday risotto, or one you’d be inclined to recreate at home…
The risotto that actually converted me? Pumpkin risotto.
After years of trying (and failing) to get me to fall in love with risotto, my boyfriend made this one night when I wasn’t home. The next day I was rummaging through the fridge, starving, looking for a snack, and realised there was nothing there except leftover risotto. Bah. In desperation, I ate it.
And… I loved it?
So now I like risotto.
And because it’s the perfect season for it, I thought I’d share the recipe with you. It’s rich and comforting, but the pumpkin, which is currently in season, adds a lovely sweetness and soft earthiness that I really like.
Whether you’re already a risotto lover or on the fence like I was, give this one a go. It’s honestly very good. (I’m eating it as I type this).
Enjoy, you hungry thing x
Serves 4
Ingredients:
400g Carnaroli rice
*1L chicken broth
500ml water
1 brown onion, finely diced
1 garlic clove, finely chopped
1 chilli, finely chopped
¾ pumpkin
A splash of white wine
1–2 good knobs of butter
Parmigiano Reggiano, quanto basta (as much as you need)
Olive oil
Salt
To serve: sage or guanciale
*recipe for broth below.
To make:
Note: I like to make my own chicken broth and keep it stored in the freezer, ready to pull out for recipes like this. If you’d like to do the same, follow the steps below. If not, purchase some good quality bone broth. Stock cubes are fine, but nothing beats the flavour of real broth.
Broth:
Fill a large pot with cold water and add a mix of bone-in chicken and beef (your butcher will know what to suggest), ensuring everything is fully submerged. Bring to the boil and let it bubble away for 10 minutes.
Drain and rinse the meat well, then return them to the pot. This step helps clean the meat and results in a clearer, better-tasting broth.
Cover again with cold water. Add roughly chopped carrot, celery, onion, and a generous amount of salt.
Simmer over medium–low heat for 3–4 hours with the lid on, skimming off any impurities as they rise and topping up with water as needed.
Once done, strain the broth, reserving both the liquid and the cooked meat and vegetables. Shred the meat and set aside.
Risotto:
Preheat the oven to 200°C. Cut the pumpkin into crescent moons, removing the skin. Toss with olive oil and salt, then roast until caramelised but still holding its shape—this helps to concentrate the flavour. Once cool cut into cubes and set aside.
In a small pot, gently heat the chicken broth and water. Keep it warm throughout the cooking process.
In a large pot, heat a knob of butter with a little olive oil over medium heat. Add the onion and cook gently until translucent. Add the garlic and chilli and cook for another minute until fragrant. Set aside.
In a separate dry pan, toast the rice over medium-high heat with a good pinch of salt. Once the grains turn translucent at the edges, add a splash of white wine and let it evaporate. Add in a label of broth, cooking until it’s evaporated.
Add the rice to the onion mixture, along with the roasted pumpkin. Stir to combine.
Begin adding the warm broth, one ladle at a time, stirring gently and allowing it to absorb before adding more. Continue this process until the rice is cooked al dente.
Remove from the heat and mantecare the risotto: add a decent noce (knob) of butter and a generous handful of Parmigiano. Stir vigorously until thick, glossy, and creamy. Add a little extra broth if needed.
(Mantecare is the Italian technique of emulsifying starch and fat at the end of cooking to create that silky, luxurious texture.)
Serve immediately, topped with freshly cracked pepper and some crispy sage cooked in butter or guanciale.
Buon apetito!
If you’d like to support these recipes, food guides, and writing, consider purchasing a monthly subscription—think of it as treating me to a coffee each month! ☕
Other meaningful ways to support are leaving a comment, liking this post, or sharing it with someone who’d enjoy it. Every small gesture makes a difference and helps me keep writing, creating, and sharing 💌 Thank you.