Pumpkin and Sage Risotto with Pine Nut Sauce
Immerse yourself in the rich, comforting flavors of fall with this Pumpkin and Sage Risotto with Pine Nut Sauce. This elegant dish combines creamy Arborio rice with tender, sautéed pumpkin, earthy fresh sage, and a splash of dry white wine for a sophisticated twist on classic risotto. A silky pine nut sauce, infused with bright lemon notes, adds a luxurious finishing touch that elevates the dish’s nuttiness and aroma. Perfect for dinner parties or cozy evenings, this recipe is an autumn-inspired delight that balances hearty textures with vibrant flavors. Serve it warm with an extra drizzle of pine nut sauce and a sprinkle of Parmesan cheese for a truly unforgettable meal. Ideal for those seeking indulgent seasonal recipes or vegetarian-friendly gourmet cuisine.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 cups Pumpkin (peeled, cubed)
- 5 cups Vegetable stock
- 0.5 cups Dry white wine
- 2 medium Shallots (finely chopped)
- 2 cloves Garlic cloves (minced)
- 6 Fresh sage leaves
- 0.5 cups Parmesan cheese (grated)
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 0.25 cups Pine nuts
- 2 teaspoons Lemon juice
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
1. In a medium pot, heat the vegetable stock until simmering. Lower the heat to keep it warm.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed pumpkin and a pinch of salt. Sauté for 8-10 minutes until the pumpkin is tender, then set aside.
3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and cook for 2-3 minutes until translucent. Stir in the minced garlic and sage leaves, cooking for an additional minute.
4. Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring constantly until the grains are lightly coated and slightly translucent at the edges.
5. Pour in the white wine and stir until it's mostly evaporated. Begin adding the warm vegetable stock one ladle at a time, stirring continuously and waiting for the liquid to be absorbed before adding more. Repeat this process for about 20-25 minutes or until the rice is al dente.
6. Gently fold in the cooked pumpkin, grated Parmesan cheese, 1 tablespoon of butter, salt, and black pepper. Stir to combine, then cover the skillet and let the risotto rest for 2 minutes.
7. While the risotto rests, prepare the pine nut sauce. In a small pan, toast the pine nuts over medium heat for 2-3 minutes, until golden and fragrant. Transfer to a blender or food processor, and blend with 1 tablespoon of olive oil, lemon juice, water, and a pinch of salt until smooth.
8. Serve the risotto warm, drizzled with the pine nut sauce and garnished with additional sage leaves or Parmesan shavings, if desired.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.7 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 423 mg | 33% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
