Ingredients:

  • 5 lbs Butternut or Hokkaido Pumpkin, diced into 1-inch cubes
  • 1 Tbsp Olive Oil
  • Salt and Black Pepper to taste
  • 6 cups Low Sodium Chicken or Vegetable Stock
  • 4 Tbsp Unsalted Butter, divided (2 Tbsp for sautéing, 2 Tbsp for finishing)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 5 cups Arborio or Carnaroli Rice
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 3/4 cup Freshly Grated Parmesan Cheese, plus extra for serving
  • 3 Tbsp Unsalted Butter (for garnish)
  • 12-15 Fresh Sage Leaves (for garnish)

Instructions:

  1. Roast the Pumpkin: Toss diced pumpkin with olive oil, salt, and pepper. Roast at 400°F (200°C) until tender and lightly caramelised (about 25-30 mins). Puree half the roasted pumpkin in a food processor/blender; keep the other half diced for texture.
  2. Prepare the Stock: Heat the stock in a separate saucepan until simmering gently. Keep the stock hot throughout the cooking process.
  3. Soffritto & Toasting: In the main pot, melt 2 Tbsp butter over medium heat. Sauté the diced onion until translucent (about 5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant. Add the rice and toast (tostatura) for 2 minutes, stirring constantly until the edges look translucent.
  4. Deglaze: Pour in the white wine. Stir constantly until completely absorbed by the rice.
  5. The Stirring Marathon: Begin adding the hot stock, one ladleful (about 1/2 cup) at a time. Stir continuously until the liquid is almost fully absorbed before adding the next ladleful. Repeat this process patiently for about 18-20 minutes.
  6. Incorporate Pumpkin: When the rice is nearly al dente, stir in the pumpkin puree and the reserved diced roasted pumpkin. Continue adding stock until the rice is perfectly cooked (creamy exterior, slight bite in the centre).
  7. Mantecatura (The Creamy Finish): Remove the pot from the heat. Vigorously stir in the remaining 2 Tbsp cold unsalted butter and the grated Parmesan. Stir rapidly for 1-2 minutes until the mixture emulsifies into a luxurious, flowing wave (all’onda). Season to taste.
  8. Prepare Garnish: While the risotto rests for 2 minutes, melt the final 3 Tbsp of butter in a small skillet over medium heat. Add sage leaves. Cook until the butter foams, then turns golden brown and smells nutty. Remove from heat immediately.
  9. Serve: Spoon the risotto immediately onto warm plates. Top with a sprinkle of extra Parmesan and drizzle generously with the brown butter and crispy sage leaves.