Pumpkin Risotto

Sourdough, pinenut, sage topping
200g diced pumpkin
2 – 3 slices sourdough or crunchy bread – about 100g, torn
2 T olive oil
12 – 16 sage leaves
salt and pepper

¼ cup pine nuts, toasted


1.2 – 1.5 litres vegetable stock

1 onion, finely chopped

4 – 6 cloves garlic, crushed or finely grated

1 stick celery, finely chopped

25g butter and 2 T olive oil

300g Aborio rice

500g diced pumpkin

½ cup white wine

1 tsp salt plus more to taste and pepper

50g parmesan, grated

30 – 50g knob of butter to finish

extra Parmesan

Sourdough, pinenut, sage topping

Toss the pumpkin dice, torn sourdough, olive oil and sage with salt and pepper. Roast in a 180 °C oven for 20 minutes or until golden and crispy.

At the same time toast the pinenuts in the oven for 5 – 10 minutes or until lightly golden. Combine the topping and pinenuts.



Heat the stock in a saucepan until just boiling. Cook the onion, garlic, and celery in a large frypan with the butter and olive oil, over a medium heat. Add the rice and stir until translucent and lightly toasted. Pour in the wine and cook out. Then add the pumpkin dice.

Ladle in the hot stock plus the salt to the rice mixture. After the 22 – 25 mins the rice should be cooked. Add the parmesan and butter and turn off the heat and let the risotto sit for 5 minutes. Check seasoning and serve with the sourdough pinenut sage topping and extra parmesan.


Serves 4