# What You'll Need:
→ Vegetables
01 - 500 g pumpkin (e.g., butternut or Hokkaido), peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 litre vegetable broth, kept warm
→ Grains
05 - 300 g Arborio rice
→ Fats and Dairy
06 - 60 g unsalted butter, divided
07 - 60 g Parmesan cheese, freshly grated
08 - 2 tbsp olive oil
→ Herbs and Seasoning
09 - 12 fresh sage leaves
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Wine
12 - 120 ml dry white wine
# How to Make It:
01 - Preheat oven to 200°C (400°F). Toss diced pumpkin with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until tender and lightly caramelized. Set aside.
02 - In a large, heavy saucepan, heat 1 tablespoon olive oil and 30 g butter over medium heat. Add chopped onion and cook until translucent, approximately 5 minutes. Stir in minced garlic and cook for 1 minute more.
03 - Add the Arborio rice to the saucepan and cook, stirring, for 2 minutes until the grains are thoroughly coated and slightly translucent at the edges.
04 - Pour in the dry white wine and stir until it is mostly absorbed by the rice.
05 - Add warm vegetable broth one ladle at a time, stirring constantly and allowing each addition to be fully absorbed before adding the next. Continue this process until the rice is creamy and al dente, approximately 18–20 minutes.
06 - Stir in the roasted pumpkin and most of the fresh sage leaves, reserving a few for garnish. Cook for an additional 2–3 minutes, gently breaking up some pumpkin cubes to enhance the creamy texture.
07 - Remove the saucepan from the heat. Stir in the remaining 30 g butter and grated Parmesan cheese. Season with salt and pepper to taste. Cover and allow to rest for 2 minutes.
08 - In a small skillet, fry the reserved sage leaves in a small amount of butter or olive oil until crisp.
09 - Serve the risotto hot, garnished with the crispy sage leaves and additional Parmesan cheese, if desired.
