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