Roasted Pumpkin & Brussels Sprouts Risotto with Burrata, Cranberries & Crispy Sage
Roasted Pumpkin & Brussels Sprouts Risotto with Burrata, Cranberries & Crispy Sage is a creamy, comforting dish that brings together tender roasted vegetables, rich Arborio rice, creamy burrata, sweet dried cranberries, toasted walnuts, and fragrant crispy sage. The combination of savoury, sweet, creamy, and crunchy textures makes every spoonful especially satisfying.
The pumpkin and Brussels sprouts are roasted until lightly caramelised before being folded into a silky risotto finished with Parmesan and butter. A little balsamic glaze adds brightness, while the burrata melts gently over the warm rice for an elegant finishing touch.
Ingredients
For the Roasted Vegetables:
- 3 cups pumpkin, peeled and cubed (420 g)
- 2 cups Brussels sprouts, halved (180 g)
- 2 tbsp olive oil (30 ml)
- 1 tsp garlic powder (3 g)
- ½ tsp dried thyme (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
For the Risotto:
- 1½ cups Arborio rice (300 g)
- 1 small yellow onion, finely diced (150 g)
- 3 cloves garlic, minced (9 g)
- 6 cups vegetable broth, kept warm (1.4 L)
- ½ cup dry white wine (120 ml)
- 2 tbsp olive oil (30 ml)
- ½ cup grated Parmesan cheese (50 g)
- 2 tbsp unsalted butter (28 g)
- ½ tsp dried thyme (1 g)
- ¼ tsp black pepper (0.5 g)
- Salt to taste
For the Crispy Sage:
- 12 fresh sage leaves (10 g)
- 2 tbsp olive oil (30 ml)
For the Toppings:
- 8 oz burrata cheese (225 g)
- ½ cup dried cranberries (60 g)
- ¼ cup toasted walnuts, roughly chopped (30 g)
- 1 tbsp fresh sage, finely chopped (2 g)
- 1 tbsp Parmesan cheese, finely grated (5 g)
- 1 tbsp balsamic glaze (15 ml)
How to Make It
1. Roast the Pumpkin and Brussels Sprouts
Preheat the oven to 425°F (220°C). Place the cubed pumpkin and halved Brussels sprouts on a baking sheet. Toss with olive oil, garlic powder, dried thyme, salt, and black pepper until evenly coated. Spread the vegetables into a single layer and roast for 25–30 minutes, turning once halfway through, until tender and lightly caramelised. Reserve a few roasted pieces for the final topping.
2. Warm the Broth
Pour the vegetable broth into a saucepan and keep it warm over low heat. Keeping the broth hot helps it absorb smoothly into the Arborio rice without interrupting the cooking process.
3. Start the Risotto
Heat the olive oil in a large deep skillet or saucepan over medium heat. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
4. Toast the Arborio Rice
Stir in the Arborio rice and cook for 1–2 minutes, stirring constantly. The grains should become lightly coated in the oil and slightly translucent around the edges. Pour in the dry white wine and cook until it is almost completely absorbed.
5. Add the Broth Gradually
Add the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue this process for approximately 20–25 minutes, or until the rice is creamy and tender while retaining a slight bite in the centre.
6. Finish the Risotto
Gently fold the roasted pumpkin and Brussels sprouts into the risotto, reserving a few pieces for serving. Add the butter, grated Parmesan, dried thyme, and black pepper. Stir gently until the butter and cheese melt into the rice and the risotto becomes creamy. Taste and season with additional salt if needed.
7. Make the Crispy Sage
While the risotto finishes cooking, heat the olive oil in a small skillet over medium heat. Add the fresh sage leaves and fry for approximately 20–30 seconds per side, or until crisp. Transfer the sage to a paper towel-lined plate and allow any excess oil to drain.
8. Assemble and Serve
Divide the warm risotto among serving bowls. Tear the burrata into pieces and arrange it over the risotto so it softens gently from the heat. Scatter with dried cranberries, toasted walnuts, and the reserved roasted vegetables.
Finish with the crispy sage, freshly chopped sage, finely grated Parmesan, and a light drizzle of balsamic glaze. Serve immediately while the risotto is warm and creamy and the burrata is soft.
Why This Recipe Works
This risotto combines several complementary flavours and textures in one dish. Roasted pumpkin brings natural sweetness and a tender texture, while Brussels sprouts add a savoury, lightly caramelised element. Creamy Arborio rice provides the comforting base, enriched with Parmesan and butter.
The toppings make the dish especially distinctive. Soft burrata contrasts with crisp sage and toasted walnuts, while dried cranberries add little bursts of sweetness. A drizzle of balsamic glaze brings a tangy finish that balances the richness of the cheese and risotto.
Tips for the Best Roasted Pumpkin & Brussels Sprouts Risotto
- Keep the broth warm: Warm broth blends into the risotto more smoothly and helps maintain an even cooking temperature.
- Stir frequently: Regular stirring encourages the Arborio rice to release its starches, creating the creamy texture associated with risotto.
- Do not overcook the rice: The finished risotto should be creamy and tender while still retaining a slight bite in the centre.
- Roast in a single layer: Give the pumpkin and Brussels sprouts enough room on the baking sheet so they roast and caramelise rather than steam.
- Add burrata at the end: Place the burrata over the warm risotto just before serving so it stays soft and creamy.
- Keep the sage crisp: Fry the sage briefly and transfer it to paper towels immediately to help maintain its delicate crunch.
Serving Suggestions
Serve this risotto immediately in warm bowls with generous pieces of burrata on top. The contrast between the hot, creamy rice and cool, soft cheese makes the dish especially enjoyable.
For an attractive finish, arrange a few pieces of roasted pumpkin and Brussels sprouts over each serving before adding the cranberries, walnuts, crispy sage, Parmesan, and balsamic glaze.
Frequently Asked Questions
Can I use a different type of rice?
Arborio rice is recommended because its starch content helps create the characteristic creamy texture of risotto. For the closest result, use another short-grain risotto rice such as Carnaroli if available.
Can I prepare the roasted vegetables ahead of time?
Yes. The pumpkin and Brussels sprouts can be roasted ahead of time and kept refrigerated until needed. Warm them gently before folding them into the risotto or use them as part of the topping.
Can I substitute the burrata?
If burrata is not available, fresh mozzarella can provide a similar mild, creamy element. Soft goat cheese can also add a tangier contrast to the sweet roasted vegetables and cranberries.
Can I make the crispy sage ahead of time?
The crispy sage can be prepared shortly before serving and kept at room temperature until needed. Avoid covering it tightly while warm, as trapped moisture can soften the leaves.
Can I use fresh thyme instead of dried thyme?
Yes. Fresh thyme can be used in place of dried thyme. Add the leaves to the risotto according to taste and adjust the amount based on their intensity.
When should I add the balsamic glaze?
Add the balsamic glaze just before serving. A light drizzle provides a bright, sweet-tangy contrast without overpowering the creamy risotto.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Calories | 610 |
| Protein | 17 g |
| Carbohydrates | 78 g |
| Fat | 27 g |
| Fiber | 8 g |
| Sugar | 18 g |
| Sodium | 720 mg |
Final Thoughts
This Roasted Pumpkin & Brussels Sprouts Risotto brings together the comforting creaminess of classic risotto with the seasonal flavours of roasted vegetables, cranberries, walnuts, and sage. The addition of burrata makes the finished dish wonderfully creamy and adds an elegant touch.
With its golden roasted vegetables, vibrant cranberries, crisp sage, and creamy burrata, it is a beautiful dish to serve straight from the kitchen while everything is warm and at its best.
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Roasted Pumpkin & Brussels Sprouts Risotto with Burrata, Cranberries & Crispy Sage
- Total Time: 55 minutes
Description
A creamy, comforting risotto combining roasted pumpkin and Brussels sprouts with Arborio rice, Parmesan, burrata, dried cranberries, toasted walnuts, and crispy sage, finished with a light drizzle of balsamic glaze.
Ingredients
For the Roasted Vegetables
3 cups pumpkin, peeled and cubed (420 g)
2 cups Brussels sprouts, halved (180 g)
2 tbsp olive oil (30 ml)
1 tsp garlic powder (3 g)
½ tsp dried thyme (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Risotto
1½ cups Arborio rice (300 g)
1 small yellow onion, finely diced (150 g)
3 cloves garlic, minced (9 g)
6 cups vegetable broth, kept warm (1.4 L)
½ cup dry white wine (120 ml)
2 tbsp olive oil (30 ml)
½ cup grated Parmesan cheese (50 g)
2 tbsp unsalted butter (28 g)
½ tsp dried thyme (1 g)
¼ tsp black pepper (0.5 g)
Salt to taste
For the Crispy Sage
12 fresh sage leaves (10 g)
2 tbsp olive oil (30 ml)
For the Toppings
8 oz burrata cheese (225 g)
½ cup dried cranberries (60 g)
¼ cup toasted walnuts, roughly chopped (30 g)
1 tbsp fresh sage, finely chopped (2 g)
1 tbsp Parmesan cheese, finely grated (5 g)
1 tbsp balsamic glaze (15 ml)
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed pumpkin and halved Brussels sprouts on a baking sheet. Toss with olive oil, garlic powder, dried thyme, salt, and black pepper until evenly coated.
2. Spread the vegetables into a single layer and roast for 25–30 minutes, turning once halfway through, until tender and lightly caramelised. Reserve a few roasted pieces for the final topping.
3. Pour the vegetable broth into a saucepan and keep it warm over low heat.
4. Heat the olive oil in a large deep skillet or saucepan over medium heat. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
5. Add the minced garlic and cook for another 30 seconds, until fragrant.
6. Stir in the Arborio rice and cook for 1–2 minutes, stirring constantly, until the grains are coated in oil and slightly translucent around the edges.
7. Pour in the dry white wine and cook until it is almost completely absorbed.
8. Add the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for approximately 20–25 minutes, until the rice is creamy and tender while retaining a slight bite in the centre.
9. Gently fold the roasted pumpkin and Brussels sprouts into the risotto, reserving a few pieces for serving.
10. Add the butter, grated Parmesan, dried thyme, and black pepper. Stir gently until the butter and cheese melt into the rice and the risotto becomes creamy. Taste and season with additional salt if needed.
11. Heat the olive oil in a small skillet over medium heat. Add the fresh sage leaves and fry for approximately 20–30 seconds per side, or until crisp. Transfer the sage to a paper towel-lined plate.
12. Divide the warm risotto among serving bowls. Tear the burrata into pieces and arrange it over the risotto so it softens gently from the heat.
13. Scatter the dried cranberries, toasted walnuts, and reserved roasted vegetables over each serving.
14. Finish with the crispy sage, freshly chopped sage, finely grated Parmesan, and a light drizzle of balsamic glaze. Serve immediately while warm and creamy.
Notes
Keep the vegetable broth warm while making the risotto so it absorbs smoothly without interrupting the cooking process. Stir the risotto frequently to encourage the Arborio rice to release its starches and create a creamy texture. Do not overcook the rice. The finished risotto should be creamy and tender while still retaining a slight bite in the centre. Roast the pumpkin and Brussels sprouts in a single layer so they caramelise rather than steam. Place the burrata over the warm risotto just before serving so it stays soft and creamy. Fry the sage briefly and transfer it to paper towels immediately to help maintain its delicate crunch. Carnaroli rice can be used instead of Arborio for a similar creamy risotto texture. The roasted pumpkin and Brussels sprouts can be prepared ahead of time and refrigerated until needed. Fresh mozzarella can replace burrata, while soft goat cheese can provide a tangier alternative. Crispy sage can be prepared shortly before serving and kept uncovered at room temperature so it remains crisp. Fresh thyme can be used instead of dried thyme according to taste. Add the balsamic glaze just before serving for a bright sweet-tangy contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
