Risotto with roasted pumpkin and sage

I’m a big fan of risotto. I already have an easy pumpkin risotto recipe on my blog that is pretty similar to this one. But I found that just with small variations, you can make a big difference in the flavor. For this risotto I roasted the pumpkin in the oven and it gives such an extra touch to the dish. On this page you can find the recipe of this risotto with roasted pumpkin and sage.

I don’t think there’s anything that combines better with pumpkin than sage. Sometimes you just have these perfect combinations and pumpkin and sage is one of them. I addes some fresh sage tot this risotto dish just before serving.
All the recipes on my blog are vegetarian, so this risotto with roasted pumpkin and sage recipe is no exception. If you skip the Parmezan cheese at the end this risotto is even vegan. I used margarine instead of butter for this risotto and margarine is plantbased. The recipe is for 2 people, but you can just double it to make this risotto for four.

Risotto with roasted pumpkin and sage

Ingredients (for 2 people):
400 grams pumpkin, cubed
150 grams risotto rice
3 tablespoons olive oil
3 tablespoons margarin (or butter)
2 cloves of garlic, finely chopped
500 ml (2 cups) vegetable stock
Chili flakes
Handful fresh sage leaves
Parmesan cheese

Preheat the oven to 220 degrees Celsius (425 Fahrenheit). Line a baking tray with parchment paper. Divide the pumpkin cubes over it. Drizzle with olive oil and some pepper. Roast the pumpkin for 30 minutes in the oven.

Meanwhile, warm a skillet and add the olive oil and margarin. Add the chopped garlic and fry for 1-2 minutes. Add the risotto rice and bake for 2 minutes while stirring. Add a little bit of vegetable broth. Wait until it’s absorbed, stir frequently. Keep adding bits of the vegetable broth until it’s finished and the risotto has absorbed it all. This will take about 20-25 minutes. Stir in the roasted pumpkin cubes. Add some chili flakes and fresh sage leaves. Sprinkle with Parmesan Cheese before serving.