Creamy risotto meets the earthy sweetness of pumpkin in this Roasted Pumpkin Risotto with Sage Brown Butter. This cozy fall dish, finished with nutty brown butter and a sprinkle of Parmesan is comforting, elegant, and full of autumn flavor—it’s perfect for a weeknight dinner or a special occasion.
There’s something about risotto that feels instantly comforting—the kind of dish that makes you want to linger at the table a little longer. This roasted pumpkin risotto with sage brown butter is fall comfort food at its very best. Creamy, golden risotto meets the earthy sweetness of oven-roasted pumpkin, while a drizzle of nutty sage brown butter adds a fragrant, savory finish that takes it over the top.
Brown Butter is Everything!
Brown butter, with its nutty aroma and golden hue, elevates this dish to new heights. To make it, simply heat unsalted butter until it melts and foams, then watch closely as it turns a rich brown color. The moment you smell the fragrant nuttiness, remove it from the heat to prevent burning. This technique unlocks flavors that are profoundly satisfying and comforting. Once you’ve tried it, there is almost nothing better tasting or smelling than brown butter. It will totally captivate you!
Tips for Making Risotto
Things to consider when making risotto are: to keep your broth hot; cook the risotto slowly over a simmer; add the broth just a little bit at a time; and stir only occasionally to keep the risotto from sticking or burning on the bottom of the pan. Otherwise, it’s best to let it absorb the liquid slowly, but surely, at its own pace, just until the rice is creamy and al dente. Also, don’t fret if you don’t use all of the broth. Sometimes it just gets to the right consistency before it’s all been used. Sometimes, you may need a tiny bit more, but don’t let that worry you. You just want it to be creamy and still have an al dente bite when it’s ready!
The process of making risotto requires attention and care. Begin by sautéing onions or shallots in olive oil until translucent. This forms the base of your risotto, known as ‘soffritto’, which builds the flavor profile of the dish. Once the onions are ready, add the Arborio rice, allowing it to toast slightly in the oil, which enhances its nuttiness.
As you add the broth, use a ladleful at a time, stirring gently and allowing the rice to absorb the liquid before adding more. This method not only cooks the rice evenly but also encourages the release of starch, resulting in that coveted creamy consistency. Patience is key, so resist the temptation to rush this step!
Layers of Harmonious Fall Flavors – roast pumpkin until slightly caramelized
The beauty of this dish lies in the layers of flavor. The pumpkin is roasted until caramelized and tender, giving it a rich depth that blends seamlessly into the silky rice. Fresh sage leaves are sizzled in brown butter until crisp, infusing the sauce with a toasty, herby aroma that ties the whole dish together. Every spoonful is a perfect balance of creamy, nutty, and subtly sweet flavors, with just enough brightness from Parmesan to keep things lively.
Using seasonal ingredients not only enhances the flavor but also aligns with the farm-to-table philosophy. For this recipe, select a pumpkin variety such as sugar pumpkin which can be roasted and pureed for a smoother texture or diced for a chunkier bite.
Once your risotto is plated, drizzle the sage brown butter generously over the top, allowing it to cascade down the creamy mound of rice. Garnish with crispy sage leaves for a visually appealing and flavorful touch. The result is a dish that not only looks stunning but also tantalizes the taste buds with every bite.
This roasted pumpkin risotto with sage brown butter is the kind of recipe that feels special enough for a dinner party, but cozy enough for a quiet evening in. The combination of flavors creates a harmonious plate that is both satisfying and memorable, and pairs well with a variety of accompaniments. Consider serving it alongside Signora da Vinci Chicken (chicken baked in a compote of Kalamata olives and red grapes), or a side of garlic bread to soak up every last bit of creamy goodness. Serve it with a simple green salad and a glass of crisp white wine, and you have a meal that captures the very essence of fall: warm, comforting, and deeply satisfying.
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Roasted Pumpkin & Sage Brown Butter Risotto
Equipment
- Sauce pan with a light colored bottom
Ingredients
Sage Brown Butter
- 2 oz. unsalted butter, cut into 1-inch pieces
- 2 sage leaves, snipped into small pieces
- 2 sprigs fresh thyme
Roasted Sugar Pumpkin
- 1 sugar pumpkin
- 2 tbsp. olive oil
- 1 tsp. Lemon Pepper Paradise (or your favorite lemon pepper)
- Several grinds salt (about 1/2 teaspoon)
- Several grinds black pepper (about 1/2 teaspoon)
Risotto
- 2 oz. sage brown butter
- 1 large onion, finely chopped
- 1/4 tsp. white pepper
- 1/2 tsp. salt
- 1/3 cup dry white wine
- 1 1/3 cup Arborio rice (dry)
- 3 1/2-4 cups chicken or vegetable broth (keep it warmed in a pot of the stove)
- 2 cups bite-sized pieces of fresh roasted sugar pumpkin
Garnishes
- 1 tsp. minced sage leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup dried cranberries (optional)
Instructions
Sage Brown Butter
- Place butter, sage and thyme in a small saucepan. Heat over medium-low heat, swirling it occasionally, for about 10-15 minutes, or until it sizzles, bubbles form on top and small brown crystals start gathering around the edges and the bottom of the pan. Be sure to keep an eye on this process, as the butter can go from perfectly caramelized brown to burned very quickly! The butter will take on a beautiful, nutty aroma when it’s browned.
- This process can be done several days ahead and refrigerated until you’re ready to use it. This will save you some time on risotto night!
Roasted Pumpkin
- Preheat oven to 400° F. Line a baking sheet with parchment paper, or spray with cooking spray.
- Cut the stem off the pumpkin and scoop out the seeds and stringy stuff. Cut the pumpkin in half vertically.
- Using a grapefruit spoon, remove stringy pulp and seeds.
- Using a potato peeler, peel the outer skin off of the pumpkin.
- Cut pumpkin into bite-sized pieces and toss with olive oil and generously season with lemon pepper.
- Roast in the preheated oven for about 20 minutes, or until fork tender and golden brown on the edges. Remove from oven.
Risotto
- Heat olive oil in a large saucepan over medium-low heat. Add chopped onions and cook until translucent and just beginning to brown.
- Add risotto, and cook over medium-low heat just until the rice kernels take on a glossy sheen.
- Add white wine and cook until absorbed. Slowly add heated broth, 1/2 cup at a time, stirring only occasionally, until liquid is absorbed and rice is al dente. This is a fairly slow process. You don’t want to rush it, stir it too much, or add too much liquid at one time. There should still be a little bit of liquid in the risotto when you are finished and it will look very creamy, even though there is no cream!
- Gently stir in roasted pumpkin bites. Serve with a spinkling of parmesan and a drizzle of brown butter over each serving. Garnish with dried cranberries, (optional), snipped sage leaves, and more grated Parmesan.
- If you would like to have some roasted pumpkin wedges to serve with your risotto, then cut a little bit of the pumpkin into wedges before you peel it. These can then be tossed with olive oil and salt and pepper and roasted along with the pumpkin pieces. Set aside for garnishing the plate.
