Risotto with Apples, Spicy Pumpkin, and Sage

Name: Risotto with Apples, Spicy Pumpkin, and Sage
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Pumpkin 2 cups; Fuji Apples 1.1 lbs; Vegetable broth 4 ¼ cups; Shallot 2 oz; Sage 2 leaves; Fresh chili pepper 1; Extra virgin olive oil 2 tbsp; Salted ricotta cheese 2.5 oz; Fine salt to taste; Black pepper to taste

it br fr es de

493

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 493
Carbohydrates g 89
of which sugars g 17.8
Protein g 9.3
Fats g 11
of which saturated fat g 2.73
Fiber g 4.6
Cholesterol mg 9
Sodium mg 968

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4

PRESENTATION

Imagine this: the rich flavors of Northern Italy right on your plate with apple risotto, spicy pumpkin, and sage. Really delicious. It’s like capturing the essence of places like Trentino and Alto Adige, where risotto is a beloved thing. The creamy texture—so classic, so smooth—is what these regions are all about. And the mix? I mean, the sweet apples with just a hint of heat from the spicy pumpkin are really something else. Every bite is a little symphony of flavors. Then, those hints of sage risotto add this earthy depth that’s just perfect.

The mantecatura technique—where you finish the rice with butter and cheese—gives it that rich, moist consistency. So satisfying. And let’s not forget the speck—which brings a tender, smoky edge that’s seriously comforting. In Northern Italy, especially in the fall, spicy pumpkin risotto is like a staple, you know? People there love playing around with seasonal ingredients. And this dish? It showcases that creativity.

It’s not your typical risotto; the tangy apple, earthy sage, and the pumpkin’s heat offer a twist that’s really, really unique. The way everything melts together with golden rice grains just soaking up all that flavor makes this risotto stand out. For sure. Plus, it’s perfect for those chilly months when you want a seasonal risotto or need something special for a holiday side dish. Whether you’re into creamy risotto or just looking for an easy recipe that feels gourmet, this dish totally fits the bill.

With just a handful of ingredients, you’re creating something that looks elegant but is all about simple comfort food—just like they do it in Northern Italy. This tasty combo? Pretty much guaranteed to become a favorite, bringing the warmth and tradition of Italian cuisine right to your table. And look, you can't go wrong with that.

How to prepare Risotto with Apples, Spicy Pumpkin, and Sage

To prepare the risotto with apples, spicy pumpkin, and sage, start by preparing the Vegetable broth. Then proceed with cleaning the pumpkin: cut it into quarters and remove the outer skin 1. Then cut it into slices 2 to more easily reduce it to 1/2 inch cubes 3.

Then clean and finely chop the shallot 4. Heat a saucepan with a drizzle of oil and sauté the shallot 5 for about 5-6 minutes, stirring continuously. You can deglaze with the vegetable broth to aid cooking 6.

Add the pumpkin 7 and deglaze with a ladle of broth 8: it will take about 15 minutes on low heat, stirring occasionally. When the broth has been absorbed, add the rice 9 and let it toast for about 1 minute.

Then add more vegetable broth as it gets absorbed to cook the rice 10: it will take about 20 minutes. While the rice is cooking, score a chili pepper and remove the seeds 11, then slice it thinly along with the washed sage 12.

Add the chopped mixture to the risotto that is cooking 13. Adjust the salt and pepper 14. At this point, take the apples: wash and dry them well, then cut them in half and then into slices, removing the central core 15. It is not necessary to remove the peel as it will add color to the preparation. However, you can remove it if you prefer.

Then cut the apple slices into roughly 3/4 inch cubes 16. When there are 5-6 minutes left before the risotto is done, add the apples 17 and mix the ingredients well. Continue to add the remaining broth. At the end of cooking, turn off the heat and add the grated salted ricotta 18.

Mix it with the other ingredients 19: your risotto with apples, spicy pumpkin, and sage is now ready 20 to be plated 21 and enjoyed!

Storage

It is recommended to consume the risotto with apples, spicy pumpkin, and sage as soon as it's ready. However, if you have leftovers, you can store it in an airtight container in the refrigerator for up to 2 days.

Freezing is not recommended.

Tip

If you want to give a different touch and a more intense flavor to this risotto, you can choose pecorino instead of salted ricotta. If you are not fond of strong flavors, you can replace the salted ricotta with the more common Grana Padano.

For the translation of some texts, artificial intelligence tools may have been used.