Introducing Angela’s extraordinary take on the Italian classic, combining the timeless flavor of risotto with the delicate essence of pumpkin and sage. This sensational recipe offers a remarkable twist by reducing the fat content while maintaining a deliciously creamy texture that will delight even the most discerning taste buds. Get ready for a culinary journey that will take your dining experience to new levels. Treat yourself to this revitalizing makeover that will leave you wanting for seconds.
- 700g piece of butternut squash
- 2l low-salt vegetable broth (I used Kallo)
- 4 slices of dried porcini mushrooms
- 2½ tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 6 sage leaves, finely chopped (plus additional leaves for garnish)
- 2 sprigs of thyme
- 350 g Carnaroli rice (or Arborio rice)
- 100 ml dry white wine
- a handful of flat-leaf parsley, chopped
- 50g Parmesan (or vegetarian alternative), grated
- 2 tbsp light mascarpone
- Cut the pumpkin in half lengthwise and then scoop out the seeds. Peel the pulp and cut into pieces about 2.5 cm in size.
- Pour the broth into a pot, add the porcini mushrooms and simmer gently.
- Heat 2 tablespoons oil in a heavy, wide pan. Add the onion, garlic, sage, thyme, and squash, then gently sauté until the squash is almost tender, about 10 minutes. Stir occasionally so that it doesn’t stick or burn.
- Add the rice to the pumpkin over medium heat. Continue stirring for 3-4 minutes to toast it without discoloring it.
- Pour in the wine and stir everything for 1 minute.
- Start by adding the hot stock (leaving the porcini mushrooms behind) – this process should take 18-20 minutes, so set a timer if it helps.
- Stir in 1½ ladles and adjust the heat so that it simmers. Continue stirring and scraping down the sides. Once the first amount of stock has been absorbed, add another ladle while continuing to stir so that the risotto remains creamy.
- Continue adding a ladleful of stock, stirring as the previous stock is absorbed (the stock will be ready for more stock when you drag the spoon across the bottom of the pan, leaving a clear line).
- Once the last of the broth has been poured in (hold back a little), check if the rice is ready – it should be soft with a bit of bite in the middle – and if the consistency is runny. Pepper.
- Remove the pan from the heat. Add a splash of stock to keep the risotto moist, sprinkle over the parsley and half of the Parmesan, then top with the mascarpone. Let the risotto rest with the lid closed for 3-4 minutes.
- Meanwhile, heat the remaining oil in a small frying pan. Add the sage leaves and sauté for a few seconds until they begin to color. Remove to kitchen paper with a slotted spoon to drain.
- Divide the risotto into bowls and sprinkle with the remaining Parmesan and the crisp sage leaves.
Equipment and tools
- cutting board
- frying pan
- wooden spoon
This recipe may contain the following allergens:
- Dairy products (parmesan and mascarpone)
Please be sure to check ingredients and labels for any special dietary requirements or restrictions.
Storage and leftovers
If there are any leftovers, you can store them in an airtight container in the refrigerator. They stay fresh for up to 3 days. Add a splash of water or vegetable stock when reheating to prevent the risotto from drying out.
The Health Benefits of The Ultimate Makeover: Pumpkin and Sage Risotto
This deliciously filling risotto recipe not only promises a burst of flavor, but also offers a range of health benefits. Packed with ingredients known for their nutritional value, this dish offers both flavor and nutrients. Read on to discover the health benefits of this recipe’s main ingredients.
Butternut squash is a versatile and nutrient-dense vegetable. It is rich in antioxidants such as beta-carotene, which is converted into vitamin A in the body. Vitamin A is essential for healthy vision, a strong immune system, and general cell growth and development. Additionally, butternut squash provides a good amount of fiber, which aids digestion and helps maintain a healthy weight.
Sage is an herb known for its powerful health benefits. It contains several compounds that possess anti-inflammatory and antioxidant properties. These properties help protect the body from oxidative stress and chronic diseases. Sage also has antimicrobial properties and can relieve indigestion and discomfort.
Thyme is a culinary herb that offers more than just an aromatic taste. It is an effective source of vitamins A and C, both of which are important for supporting a healthy immune system. Thyme also contains several plant compounds that have been shown to have antiviral, antibacterial and antimicrobial properties. Including thyme in your diet can help prevent common infections and promote overall well-being.
Garlic is a staple in many recipes and for good reason. It contains a compound called allicin, which is known for its antibacterial and antifungal properties. Garlic also has immune-boosting effects and can help lower blood pressure and cholesterol levels. Using garlic in your dishes not only improves the taste but also offers numerous health benefits.
While Parmesan cheese adds a savory flavor to risotto, it also provides nutritional benefits. It is a good source of protein and calcium and is important for strong bones and teeth. Parmesan cheese also contains other essential minerals such as phosphorus, zinc and magnesium, which support various body functions.
This risotto recipe contains ingredients that not only tantalize the taste buds, but also provide important nutrients and health benefits. From antioxidant-rich butternut squash to antimicrobial sage and thyme, each ingredient adds its own health-boosting twist. So why not treat yourself to this ultimate makeover risotto and enjoy the deliciousness while nourishing your body?