Risotto Pumpkin, Chestnut and Sage

Ananás e Hortelã


  • 1/2 pumpkin butter
  • coriander powder (to taste)
  • 100 grams chestnuts (cooked)
  • 2 tablespoons pumpkin seeds (soup of)
  • sage leaves (fresh, to taste)
  • olive oil
  • salt
  • 1/2 onion (chopped)
  • 1 clove garlic
  • 1 cup rice (for risotto)
  • 1/4 cup white wine
  • vegetable broth (to taste)
  • 3 tablespoons grated parmesan (soup of)


  1. Cut the pumpkin into slices, place on a tray, season with coriander powder and a little olive oil and bake for about 30 minutes.
  2. After 15 minutes, begin preparing the risotto
  3. Prepare the vegetable broth and keep it boiling over low heat in the process.
  4. In another pan put 2 tablespoons of olive oil, the onion and minced garlic, sauté until translucent leaving.
  5. Add the rice and let fry a little.
  6. Add the white wine and cook until the alcohol evaporates.
  7. Add 2 ladles of broth and go stirring rice as it bakes and soaks the broth.
  8. Add broth as necessary, stirring rice constantly.
  9. Meanwhile, remove the squash from the oven, add seeds, nuts, sage leaves and a little olive oil and salt on top and put it in the oven for another 5 minutes.
  10. Remove from the oven, choosing only the pumpkin and mashing it into puree.
  11. Cut the chestnuts into pieces and reserve the sage leaves and seeds apart.
  12. When the risotto is almost cooked, add the crushed pumpkin and chestnuts, cooking it well.
  13. At the end of cooking, turn off the heat and add the Parmesan involving smoothly.
  14. Serve immediately, sprinkled with roasted sage seeds and leaves.
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