An Autumn Dish with a Twist
Rich, creamy and unmistakably autumnal, this pumpkin risotto combines sweet roasted squash with the deep, savoury flavour of black garlic. Finished with Parmesan, sage and a touch of lemon, it’s an elegant seasonal dish with plenty of character.
Serves: 4 | Prep: 15 minutes | Cook: 40 minutes
Ingredients
For the Risotto
- 500g butternut squash, peeled and cut into 2cm cubes
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves black garlic, finely chopped
- 300g Arborio or Carnaroli rice
- 150ml dry white wine
- 1 litre vegetable stock, kept warm
- 40g Parmesan, finely grated
- 30g unsalted butter
- 6–8 fresh sage leaves
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Sea salt and freshly ground black pepper
To Finish
- A handful of toasted pumpkin seeds
- Extra Parmesan, finely shaved
- A few crispy sage leaves
- A drizzle of extra virgin olive oil
- Optional: a little black garlic, finely sliced
Method
1. Roast the Pumpkin
Preheat the oven to 200°C / 180°C fan. Place the diced pumpkin on a baking tray, toss with 1 tbsp olive oil and season with salt and pepper. Roast for 25–30 minutes, turning halfway, until tender and lightly caramelised. Set aside.
2. Start the Risotto
Heat the remaining olive oil in a large, heavy-based pan over a medium heat. Add the onion and cook gently for 4–5 minutes, until soft and translucent. Add the chopped black garlic and cook for another minute.
3. Toast the Rice
Stir in the rice and cook for 1–2 minutes, allowing the grains to become lightly toasted. Pour in the white wine and stir until almost completely absorbed.
4. Add the Stock
Add the warm stock one ladle at a time, stirring regularly and allowing each addition to absorb before adding the next. Continue for around 18–20 minutes, until the rice is creamy but still has a slight bite.
5. Add the Pumpkin
Fold around two-thirds of the roasted pumpkin through the risotto, gently breaking up some of the pieces as you stir. Reserve the rest for serving. Add the lemon zest and juice, then season to taste.
6. Make it Rich and Glossy
Remove the pan from the heat and stir through the butter and Parmesan. Cover and leave to rest for 2 minutes. Give the risotto a final vigorous stir. It should be silky and loose enough to gently spread across the plate.
7. Finish and Serve
For crispy sage, fry the sage leaves in a little olive oil or butter until crisp, then drain on kitchen paper. Spoon the risotto into warm bowls and top with the remaining roasted pumpkin, crispy sage, toasted pumpkin seeds and Parmesan. Finish with a drizzle of extra virgin olive oil and, for an extra-dark finish, a few finely sliced pieces of black garlic. Serve immediately.
Circulon Tip
For the perfect risotto, keep the stock warm and add it gradually. Regular stirring helps release the rice’s starch, creating that signature creamy texture without the need for cream.
The result: A beautifully balanced autumn dish — sweet, savoury, earthy and rich, with the striking contrast of golden pumpkin and deep black garlic. 🎃🖤
