Autumn recipe : Roasted Pumpkin & Sage Risotto

When autumn arrives, comfort food becomes a must. The sweetness of pumpkin combined with the earthy aroma of sage creates a perfect seasonal balance — creamy, cozy, and deeply satisfying. This roasted pumpkin risotto is a warm hug in a bowl.

Ingredients (for 2 people)

• 1 small pumpkin (about 400g), peeled and diced
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 150g Arborio rice
• 80ml dry white wine (optional)
• 500ml vegetable broth (kept warm)
• 40g grated parmesan (or nutritional yeast for vegan version)
• A few fresh sage leaves
• Salt, pepper, and a small knob of butter (optional)

Steps

1. Roast the pumpkin: toss cubes with olive oil, salt, and pepper, and bake for 25 minutes at 200°C until tender and golden.
2. Start the risotto: in a pan, sauté onion and garlic in olive oil for 3–4 min. Add the rice and toast for 1–2 min.
3. Deglaze: pour the wine, stir until absorbed.
4. Cook: add broth little by little, stirring constantly. Continue for 18–20 min until creamy.
5. Finish: add roasted pumpkin, parmesan, butter, and chopped sage. Mix gently and adjust seasoning.