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Photo of Roast pumpkin and sage risotto by WW

Roast pumpkin and sage risotto

Total Time
30 min
5 min
25 min
Roasting the pumpkin before really enhances and brings out the sweet and nutty flavour. This will really make a difference in this dish.


Olive oil

1½ tbs

Butternut pumpkin

500 g, cut into 2cm cubes

Vegetable stock

2 cup(s), (500ml)

Fresh sage

2 tbs, (leaves from one bunch)


2 clove(s)

Arborio rice

1½ cup(s), (300g)

Grated parmesan cheese

cup(s), (25g)

Oil spray

1½ x 3 second spray(s)


  1. Fill and boil the kettle. Preheat oven to 220°C or 200°C fan-forced. Place pumpkin on a baking tray and lightly spray with oil. Bake for 20 minutes or until just tender.
  2. Meanwhile, place stock and 2 cups (500ml) boiling water in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, until required.
  3. Meanwhile, heat 2 teaspoons oil in a large saucepan over medium-high heat. Cook sage, stirring, for 1 minute or until crisp. Transfer to a plate lined with paper towel.
  4. Heat remaining oil in same pan over medium heat. Add garlic and rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Reduce heat and add hot stock mixture, a ladle (½ cup/125ml) at a time, stirring continuously, for 20–25 minutes or until rice is tender.
  5. Stir parmesan, pumpkin and two-thirds of the sage into risotto mixture. Serve topped with remaining sage.


SERVING SUGGESTION: Steamed asparagus and green beans.