Pumpkin and sage risotto with crispy leaves
Creamy rice, sweet roasted squash and fried sage. A cosy supper for a cold October night.
- Time50 min
- LevelMedium
- Costabout £3.86 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash with 1 tablespoon oil and roast for 25 minutes until soft and a little charred.
25 min - 2
Heat the rest of the oil in a wide pan and cook the onion for 8 minutes until soft. Add the garlic for 1 minute.
8 min - 3
Stir in the rice for 1 minute until glossy. Pour in the wine and let it bubble away.
- 4
Add the hot stock a ladle at a time, stirring often, for about 18 minutes until the rice is tender with a little bite.
18 min - 5
Fry the sage leaves in the butter for 1 minute until crisp, then lift out.
- 6
Stir half the squash into the risotto, mashing a little. Add the cheese, top with the rest of the squash and sage leaves.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.