Pumpkin Purée Risotto with Sage and Parmesan

Use Purée Pumpkin, Frozen, Boiron (1kg) to make this recipe. For a smooth pumpkin risotto, stir the purée in when the rice is almost al dente. This keeps the pumpkin flavour fresh and lets you control the final consistency instead of boiling the purée throughout the whole cook.

At a glance

• Yield: 4
• Preparation: 10 minutes
• Cooking: 25 minutes
• Chilling or freezing: None

Purée Pumpkin, Frozen — Boiron (1kg)

£16.37

● In stock

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Ingredients

• 300g pumpkin purée, thawed
• 320g Arborio or Carnaroli rice
• 1 small onion, finely diced
• 1 litre vegetable stock, kept hot
• 100ml dry white wine
• 40g unsalted butter
• 60g Parmesan, finely grated
• 8 sage leaves
• 1 tbsp olive oil
• Fine sea salt and black pepper

Method

1. Warm the oil and half the butter in a wide pan. Fry the sage until crisp, lift it out, then soften the onion in the scented fat.
2. Add the rice and stir for two minutes. Pour in the wine and let it reduce almost completely.
3. Add hot stock one ladle at a time, stirring and allowing each addition to absorb before adding the next.
4. When the rice is nearly al dente, stir in the pumpkin purée. Cook for two to three minutes, adding a little stock if needed.
5. Remove from the heat. Beat in the remaining butter and Parmesan, season, rest for two minutes and serve with crisp sage.

Why this recipe works

Adding purée near the end gives colour and flavour without coating raw rice in a thick mixture that slows hydration. The final butter and Parmesan create the flowing, spoonable texture associated with a properly finished risotto.

Practical tips and variations

• Keep the stock hot so the rice cooks evenly.
• Taste the purée before seasoning because its sweetness changes the balance.
• The risotto should spread slowly on a warm plate rather than sit in a stiff mound.

Serving and storage

Risotto is best served immediately. Refrigerate leftovers promptly and reheat once with a splash of stock until piping hot.

Frequently asked questions

Can I make pumpkin risotto without wine?

Yes. Replace the wine with an equal amount of hot stock and add one teaspoon of lemon juice at the end.

When should pumpkin purée go into risotto?

Add it when the rice is nearly al dente, usually during the final three to five minutes.

Can I use frozen pumpkin purée?

Yes. Thaw it fully in the fridge and stir well before measuring.