Pumpkin Recipes – Risotto

Pumpkin Recipes – Risotto

Well, it’s that time of year again.

Pumkins galore

 The fields around East Yorkshire have been denuded of their huge 0range globes, and the shops are now overflowing with Pumpkins.  Erik has got into ‘Pumpkin Mode’ – it must be his American heritage that hankers every October for Pumpkin Pie.  Every year we have “Where’s the Pumpkin Pie recipe?” and then suddenly it appears, as if by magic from an overfull drawer or a scrappy scrap-book!

When I was a little girl, the only thing we ever did with Pumpkins was to carve them, throw away the flesh and light a candle in them for Halloween and Bonfire Night.  But now the realisation has hit the country that not only can Pumpkins be made into so many different dishes both sweet and savoury, but are also incredibly cheap and healthy. You get a lot for your money with Pumpkin recipes.

So time for searching out all those recipes again.  And this one, a risotto using Pumpkin and Sage, is perfect for early Autumn.

Baked Pumpkin and Sage Risotto Recipe

Baked pumpkin & Sage Risotto
Baked Pumpkin and Sage Risotto Recipe – Donna Hay – Good Food Channel

Baked Pumpkin & Sage Risotto Recipe

Prep Time: 25 minutes

Cook/Chill Time: 35 minutes

Yield: Serves 4

This recipe for Baked Pumpkin and Sage Risotto is by Donna Hay, and taken from the Good Food Channel. It is a great Autumn recipe, a sort of celebration of the cooler months. I generally cook risottos on my hob, enjoying the endless stirring and gradual thickening of the dish, so I was surprised to see Donna Hay cooking her dish in the oven. Maybe the pumpkin cooks better like this. I will try it and see.

You could add a bit of garlic in with the onion if you like, and to make it extra special add a touch of white wine instead of a bit of the chicken stock. But this risotto would be perfect for the family, and great when having friends around for a relaxed meal.


  • 1 tbsp olive oil
  • 1 onion or big shallot, finely chopped
  • 12 sage leaves (plus extra leaves for frying)
  • 400g risotto rice, preferably arborio
  • 800g pumpkin, peeled & chopped into small pieces
  • 1.25 litres chicken stock
  • 30g butter
  • 40g parmesan cheese, finely grated
  • finely grated parmesan and fried sage leaves, to serve.


  1. Preheat oven to 200C/180C Fan/Gas 6
  2. Heat a large ovenproof pan (a sauté pan would be good) over a medium-high heat. Add the oil and onion and cook for 3 minutes, stirring, until soft. Add the sage and cook for 1 minute. Add the rice, pumpkin and stock and cover with a tight-fitting lid. Bake in the oven for 30 minutes.
  3. Put the pan on a gentle heat on the hob.
  4. The risotto will be quite liquid. Season with salt and pepper, then stir through the butter and parmesan for 2 minutes until the risotto thickens slightly. Replace lid and leave for 5 mins.
  5. Meanwhile, in a small frying pan, fry the sage leaves in a tiny bit of oil until just crisp (it happens very quickly).
  6. To Serve: On individual servings, sprinkle with parmesan and the crispy sage leaves.

That’s the first of the Pumpkin Recipes.  Following on from this post will be quite a few more.  There are such appetising Pumpkin recipes around at the moment, for almost any kind of dish, from mousses, fritters, soups, pies, pasties …… right through to the more usual and incredibly tasty Pumpkin Pie, which Erik and I devour whenever he makes it! It’s a good job we have a big garden to look after, because after eating Erik’s pie, we need to exercise straight away to get rid of all those calories.

 But it’s worth it.

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