Taleggio Pumpkin Risotto, plus Crispy Sage

A rich, creamy and comforting Pumpkin Risotto (Risotto alla Zucca) made with roasted pumpkin and garlic puree, tangy Taleggio cheese, white wine and crispy sage leaves. Suited to those cosy Autumn evenings.

Pumpkin risotto is such a good way to use up the abundant seasonal pumpkins or squash towards the end of the year.

This recipe uses fresh pumpkin that's roasted with garlic until it's soft, sweet and caramelised. When pumpkin is roasted its flavour intensifies making it extra good.

Once the puree is added to the risotto it makes it extra rich and creamy plus the addition of Taleggio cheese makes it insanely good. Top that with crispy sage and you have the solid fall dinner to keep you warm and cosy on a chilly evening.

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredient notes and substitutions

• Pumpkin – fall is the solid time to make good use of pumpkins. We used a regular pumpkin (known as Autumn Gold) but you could also use almost any kind of pumpkin or squash.
• Arborio rice – it's important to use either Arborio rice or Carnaroli rice for making risotto. Long-grain rice will not work.
• Wine – white wine adds a good depth of flavour to the risotto. We use Italian white wine such as Gavi, Pecorino or Pinot Grigio. If you're avoiding alcohol you can leave it out.
• Taleggio cheese – this is one of our favourite cheese and goes so well with the roast pumpkin. If you can't get it you could also use Fontina or Gorgonzola (blue cheese will be a little stronger).
• Mascarpone – adds a nice richness and creaminess to the risotto. You can also use heavy cream (double cream UK) use about 1/4 cup (60ml).
• Sage – fresh sage is a must (don't use dried) if you don't have it you can add fresh rosemary or thyme to the pumpkin as it roasts for added flavour.
• Stock – we use low-sodium chicken stock and add more salt as needed. You could also use vegetable stock.

Step by step photos and instructions

Pre-heat the oven to 200C (400F).

Remove the seeds and string bits from the middle of the pumpkin. Cut it into quarters then cut off the skin (photos 1-3).

Cut the pumpkin into medium-sized cubes and add to a large baking tray with the 3 cloves of garlic (skins on) (photos 4 and 5).

Drizzle the pumpkin and garlic with olive oil then season with salt and pepper. Roast in the oven for 40-45 minutes until cooked through and slightly caramelised (photo 6).

Add the cooked pumpkin to a blender and add the garlic squeezed from their skins. Add the mascarpone and 1 ladelful of stock (about ½ cup/120 ml). Blitz to a smooth puree, and set aside (photos 7 and 8).

Add about 1 tablespoon of olive oil to a large frying pan, once hot fry the sage leaves for a minute or two until crispy. Transfer to a plate lined with kitchen paper and set aside (photo 9).

Add another drizzle of olive oil to the same pan on a medium heat and saute the onion until soft and translucent but not browned (turn down the heat if your onion starts to brown) (photo 10).

Add the rice and stir to coat in the oils and onion. Add the wine and reduce by half (simmer for 1-2 minutes) then add a ladleful of stock and stir until the rice absorbs the liquid. Continue adding the stock 1-2 ladlefuls at a time letting the rice absorb the liquid in between each addition (photos 11-13).

Once you've used up all of the stock add the pumpkin puree and stir well into the risotto. Cook the risotto for a further 5 minutes then turn off the heat (you're rice should be cooked at this point). Add the taleggio cheese and stir in until melted. Taste the risotto for seasoning and add salt and pepper as needed (photos 14 and 15).

Serve the pumpkin risotto in bowls topped with 1 slice of taleggio cheese and sage leaves (photo 16).

Recipe tips and FAQs

• Prep ahead of time – to save time you can roast the pumpkin and make the puree the day before.
• Slowly cook the onion – sauteing the onion adds a lot of flavour but the trick is to saute it on a medium-low heat so the onion turns soft and translucent without browning. If your onion starts to brown turn down the heat.
• Taleggio cheese – it's worth getting your hands on some Taleggio cheese because it's so good and goes so well with the pumpkin but if you can't find it you a use Fontina, Gorgonzola or Parmigiano Reggiano to taste instead.
• Add salt to taste – rice usually requires a decent amount of seasoning. We recommend using low-sodium stock so you can adjust the salt added to taste. Remember the roasted pumpkin will be seasoned too.

How long does this risotto last?

Risotto is best eaten immediately but if you have leftovers you can use it to make arancini or risotto cakes (patties).

More pumpkin and squash recipes to try

Risotto

Butternut Squash Risotto With Thyme

Fresh Pasta

Butternut Squash Ravioli with Sage and Brown Butter Sauce

Pasta

Creamy Butternut Squash Pasta

Pasta

Butternut Squash Lasagna – Sage, Prosciutto & Goats Cheese

Ingredients

Makes 4 servings

• 1.5 lbs Fresh pumpkin ((700g))
• 1 onion (finely chopped)
• 1/4 cup (60ml) white wine ((we used Gavi))
• 1.5 cups arborio rice ((300g))
• 3 large garlic cloves
• 1 heaped tablespoon mascarpone
• 2 oz (50g) Taleggio cheese (plus 4 slices for serving)
• 8 sage leaves
• 5 cups chicken stock ((1.25 Litres))
• Olive oil
• salt and pepper

Method

To make the pumpkin puree

1. Pre-heat the oven to 200C (400F).

2. Remove the seeds and stringy bits from the middle of the pumpkin. Cut it into quarters then cut off the skin.

3. Cut the pumpkin into medium-sized cubes and add to a large baking tray with the 3 cloves of garlic (skins on).

4. Drizzle the pumpkin and garlic with olive oil then season with salt and pepper. Roast in the oven for 40-45 minutes until cooked through and slightly caramelised.

5. Add the cooked pumpkin to a blender and add the garlic squeezed from their skins. Add the mascarpone and 1 ladelful of stock (about ½ cup/120 ml). Blitz to a smooth puree, and set aside.

To make the risotto

1. Add about 1 tablespoon of olive oil to a large frying pan, once hot fry the sage leaves for a minute or two until crispy. Transfer to a plate lined with kitchen paper and set aside.

2. Add another drizzle of olive oil to the same pan on a medium heat and saute the onion until soft and translucent but not browned (turn down the heat if your onion starts to brown).

3. Add the rice and stir to coat in the oils and onion. Add the wine and reduce by half (simmer for 1-2 minutes) then add a ladleful of stock and stir until the rice absorbs the liquid. Continue adding the stock 1-2 ladlefuls at a time letting the rice absorb the liquid in between each addition.

4. Once you've used up all of the stock add the pumpkin puree and stir well into the risotto. Cook the risotto for a further 5 minutes then turn off the heat (you're rice should be cooked at this point). Add the taleggio cheese and stir in until melted. Taste the risotto for seasoning and add salt and pepper as needed.

5. Serve in bowls topped with 1 slice of taleggio cheese and sage leaves.

Kitchen notes

1. Prep ahead of time to save time you can roast the pumpkin and make the puree the day before.
2. Slowly cook the onion sauteing the onion adds a lot of flavour but the trick is to saute it on a medium-low heat so the onion turns soft and translucent without browning. If your onion starts to brown turn down the heat.
3. Taleggio cheese it's worth getting your hands on some Taleggio cheese because it's so good and goes so well with the pumpkin but if you can't find it you a use Fontina, Gorgonzola or Parmigiano Reggiano to taste instead.
4. Add salt to taste rice usually requires a decent amount of seasoning. We recommend using low-sodium stock so you can adjust the salt added to taste. Remember the roasted pumpkin will be seasoned too.