Spicy Pumpkin and Apple Risotto with Sage and Ricotta

Recipe Name: Spicy Pumpkin, Apple, and Sage Risotto
Category: Main Courses
Servings: 4

Ingredients:

Instructions:

1. Prep the pumpkin: Start by preparing the pumpkin. Cut it into quarters and remove the skin. Then slice the pumpkin into thin pieces. Set aside.

   Related Articles

   • 
     Linguine with Cuttlefish and Squid Ink Sauce
   • 
     Flambéed Filetto alla Voronoff with Cognac Sauce
   • 
     Crispy Vegetable Spring Rolls Recipe with Rice Wine
   • 
     Creamy Gorgonzola Risotto Recipe
   “Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

   • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

   Get started now and elevate your projects!

2. Prepare the shallot: Peel and finely chop the shallot. Heat a pan with a drizzle of olive oil and sauté the shallot over medium heat until it softens and becomes fragrant.

3. Cook the pumpkin: Add the pumpkin to the pan with the shallot and cook for a few minutes, allowing the pumpkin to slightly caramelize.

4. Add broth: Gradually pour in the vegetable broth, a little at a time, as the pumpkin cooks. Stir occasionally to ensure even cooking.

5. Prepare the rice: In a separate pot, heat some more olive oil and toast the Carnaroli rice lightly. Stir the rice to coat it in the oil before adding a ladle of hot broth. Stir constantly to prevent the rice from sticking. Continue adding the broth gradually, stirring frequently to cook the rice evenly.

6. Add chili and sage: While the rice and pumpkin are cooking, wash and finely chop the sage leaves and fresh chili pepper. Add the chopped sage and chili pepper to the rice as it cooks, ensuring they are well-incorporated.

7. Prepare the apples: Wash and dry the Fuji apples. Slice them in half, remove the core, and cut them into thin slices. You can leave the skin on for added color and texture, though you can peel them if you prefer. Dice the apple slices into 2 cm cubes.

8. Finish the risotto: When there are about 5–6 minutes left for the risotto to be ready, stir in the apple cubes, allowing them to soften and infuse the dish with sweetness. Mix well with the pumpkin, rice, and sage, adjusting the seasoning with salt and black pepper.

9. Serve and garnish: Once the rice is perfectly cooked and the apples are tender, remove the pan from the heat. Grate the salted ricotta cheese over the top of the risotto, giving it a rich, salty flavor. Serve hot, garnished with extra fresh sage leaves if desired.

Notes:

This Spicy Pumpkin, Apple, and Sage Risotto is a delightful combination of sweet, spicy, and savory flavors, perfect for a cozy meal. The creamy texture of the risotto pairs beautifully with the natural sweetness of the apples and the earthy depth of the pumpkin. The addition of fresh chili gives it a subtle kick, while the ricotta adds a savory finish. It’s a perfect dish for autumn and winter, full of comforting flavors.

Nutritional Information (approx. per serving):

This recipe brings together the flavors of the season in a simple yet elegant way, making it a perfect centerpiece for any dinner table. Enjoy this comforting, delicious risotto with family and friends!