Name: Creamy Pumpkin Risotto with Caramelised Pecans
Total time: 120 min
Yield: 4
Cuisine: Italian
Ingredients: 1kg Pumpkin; 1 Large Onion; 2 Garlic Cloves; Bunch of Sage; 30g Butter; ½ Tsp Chilli Flakes; 350g Risotto Rice; 150ml White Wine; 1.2l Chicken or Veg Stock; 100g Pecans; 3 Tbsp Maple Syrup; 60g Parmesan; Salt; Pepper; Olive Oil

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Your leftover Halloween pumpkin need not go to waste. Transform it into a creamy risotto topped with sticky maple pecans for an incredible dinner.

Creamy Pumpkin Risotto with Caramelised Pecans

Peel your pumpkin and scoop out the seeds. Slice then dice it into cubes.

Toss your pumpkin into a tray and drizzle it with olive oil and salt. Roast for 45 mins until tender and starting to caramelise.

Finely dice your onion and finely chop your garlic cloves. Finely chop about half of your sage.

Heat your butter with a glug of olive oil in a large sauté pan. Add your remaining sage leaves whole and fry for about 3 mins until crisp - your butter will brown a little in this time, but that’s okay.

Lift out your sage with a spoon and save until later.

Tip your onion into the brown butter and cook gently for 15 mins until softened. Add your garlic, chilli flakes and chopped sage, then cook out for 2 mins.

Add your risotto rice and lightly toast it in the butter for a few mins until the grains start to turn translucent. Add your white wine and give the mixture a stir. 

Once your rice has absorbed the wine, gradually add your stock in small increments. Stir all the while to allow your rice grains to absorb the stock before adding more liquid. It should take about 25 mins for all your stock to be added and your rice to be tender. 

Roughly chop your pecans, then toss them in a baking dish. Pour over your maple syrup and a pinch of salt, then toss to combine. Pop the dish in the oven and cook for 15 mins, stirring halfway through. 

Mash your pumpkin in its roasting tray with a potato masher. It doesn’t need to be super smooth, but get it to a rough purée.

Grate the parmesan. Add your pumpkin to your risotto along with most of your parmesan. Give it a mix, then season to taste with salt and pepper. 

Spoon your risotto into bowls and top with a drizzle of olive oil, crispy sage leaves, a little parmesan and your pecans. Serve and enjoy.

Such a lovely special occasion dish!!! Don’t skip the candied nuts they are gorge

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6280460196001

Hi! Yes you can use spelt but the quantities of liquid and cooking time may need to be adjusted. Add the stock slowly until the spelt is tender.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Simple

£5-£8

Italian

Creamy 
Pumpkin Pecan
Risotto

9 K8 A0756

Lunch

Dinner

Peel your pumpkin and scoop out the seeds. Slice then dice it into cubes.

Toss your pumpkin into a tray and drizzle it with olive oil and salt. Roast for 45 mins until tender and starting to caramelise.

Finely dice your onion and finely chop your garlic cloves. Finely chop about half of your sage.

Heat your butter with a glug of olive oil in a large sauté pan. Add your remaining sage leaves whole and fry for about 3 mins until crisp - your butter will brown a little in this time, but that’s okay.

Lift out your sage with a spoon and save until later.

Tip your onion into the brown butter and cook gently for 15 mins until softened. Add your garlic, chilli flakes and chopped sage, then cook out for 2 mins.

Add your risotto rice and lightly toast it in the butter for a few mins until the grains start to turn translucent. Add your white wine and give the mixture a stir.

Once your rice has absorbed the wine, gradually add your stock in small increments. Stir all the while to allow your rice grains to absorb the stock before adding more liquid. It should take about 25 mins for all your stock to be added and your rice to be tender.

Meanwhile, reduce oven temp to 180°C.

Roughly chop your pecans, then toss them in a baking dish. Pour over your maple syrup and a pinch of salt, then toss to combine. Pop the dish in the oven and cook for 15 mins, stirring halfway through.

Mash your pumpkin in its roasting tray with a potato masher. It doesn’t need to be super smooth, but get it to a rough purée.

Grate the parmesan. Add your pumpkin to your risotto along with most of your parmesan. Give it a mix, then season to taste with salt and pepper.

Spoon your risotto into bowls and top with a drizzle of olive oil, crispy sage leaves, a little parmesan and your pecans. Serve and enjoy.

Meal-Prep

Comfort

Pumpkin

Gram

Onion

Garlic

Clove

Sage

Butter

Chilli Flakes

Teaspoon

Risotto

White Wine

Millilitre

Chicken Stock

Pecan Nut

Maple Syrup

Tablespoon

Parmesan

Salt

Black Pepper

Olive Oil

Risottos

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