text: Pumpkin and sage risotto | My Little Italian Kitchen
  By Alida 01/11/2012
  More pumpkin folks! I think I am making the most of it. I am addicted 🙂
  I have a few recipes I want to share.
  This is something I have been making often in the past few weeks. It is no new recipe; pumpkin risotto is one of the most classic dishes. Rice goes particularly well with pumpkin as it gives it that creamy consistency and has that melt in your mouth factor.
  It is also relatively quick to make. I would say peeling the pumpkin can be fiddly sometimes. Once you have done that it's almost job done! This risotto has very few ingredients: you don't really need that many after all, the pumpkin combined with sage gives it all the flavour it needs.
  If I was on a diet I would certainly choose this dish; you don't have to add butter as the pumpkin is creamy anyway or you can substitute it with olive oil which is a better type of fat.
  arborio rice - 300 g
  peeled pumpkin or butternut squash - 250 g
  sage leaves - 3 -4
  chopped parsley - to finish off
  Gently fry the onion with a spoonful of olive oil.
  Add the pumpkin chopped into small cubes with the sage leaves and cook it until soft (add some of hot water if it gets dry). Cook it for about 10 min.
  Add the risotto and stir fry it with the pumpkin for a couple of minutes, season with salt and pepper then add the stock cube with some hot water.
  Cook it according to packet instructions and keep topping it up with hot water as it dries out.
  When it is cooked turn the heat off, add the butter and stir well.
  Serve immediately sprinkled with grated Parmesan cheese and the parsley.
  Colourful gateau au gratin with vegetables
  "Zuf": hearty pumpkin porridge from Friuli (north-east of Italy)
  15 Responses to Creamy pumpkin and sage risotto
  Elly	 01/11/2012 at 8:39 am
  Vedo che stai preparando dei piatti veramente gustosi con la zucca. Io l'ho scoperta da poco e me ne sono innamorata. E questo risotto cremoso ne è la prova!!!
  Catherine	 01/11/2012 at 10:15 am
  I have been making this a lot over the past few weeks. I also throw old Parmesan rinds into the mix for flavour. Is that allowed?
  My Little Italian Kitchen	 01/11/2012 at 1:06 pm
  of course! Sounds good!
  pegasuslegend	 01/11/2012 at 11:32 am
  I wish I could taste this right now. Loving all the flavors your making me make a list to buy these ingredients to make it
  Sarah Scott	 01/11/2012 at 12:02 pm
  Pumpkin and sage – heaven!
  My Italian Smörgåsbord	 01/11/2012 at 12:30 pm
  roly polie! that looks amazing!!! I am already imagining it with some black rice… it makes such a nutritious and yummy fall dish. thanks for the inspiration and my compliments for the new website, looks groovy!
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  Our Growing Paynes	 01/11/2012 at 5:54 pm
  jimmyandjulia	 01/11/2012 at 6:14 pm
  I'm a fan of anything pumpkin, but this sounds divine! Great idea (I don't know why I had never thought of adding pumpkin to a dish like this, but it is brilliant!)!!
  lazylauramaisey	 01/11/2012 at 7:58 pm
  I had a pumpkin and asparagus risotto the other day and it was lovely. Maybe I'll try it with sage as well next time because this looks lovely.
  Mich - Piece of Cake	 02/11/2012 at 3:07 am
  Looks delicious… I love risotto but because its expensive to get that here, so we don't eat much of it except in an Italian restaurant… would love to be able to cook this at home…
  Pamela Haack	 02/11/2012 at 6:30 am
  la cucina di Molly	 02/11/2012 at 4:41 pm
  Che delizioso risotto, lo adoro, ideale per questo periodo! Ciao
  My Little Italian Kitchen	 05/11/2012 at 10:36 am
  I am pleased you liked it. I will take a look at Jacqueline's recipe too!
  Jacqueline @How to be a Gourmand	 06/11/2012 at 2:07 am
  Thanks for your lovely comment on my blog Alida – coming from an Italian, it's a real compliment 🙂
  I see you have opted for the healthier version using olive oil. The finished article looks lovely especially with the herbs sprinkled on top 🙂