GF

A creamy, rich and satisfying baked risotto topped with crispy brown butter sage leaves. This is an impressive side to serve to guests and pairs so well with grilled chicken.

I like to serve this risotto topped with slices of Tuscan grilled chicken breast and toasted pinenuts. A simple green salad topped with walnuts helps to cut through the richness of the risotto.

The risotto will thicken if reheated however I do enjoy the leftovers of this dish. I often make this recipe ahead and freeze it for up to 3 months in a heatproof serving dish. The risotto is thicker in texture and has crispy edges when baked which is also delicious! Such a satisfying meal to grab out of the freezer in a hurry!

What's in this recipe?

Crispy sage

Butter
Butter is used as the fat to fry the sage leaves. The butter browns in this process, leaving you with a rich sage infused sauce to drizzle over the baked risotto - delicious!
Sage leaves
Fresh sage leaves are so addictive when fried in butter. They turn crispy and will leave your guests asking for more! These can be left off if making the recipe for a weeknight meal however I always like going to the effort for such amazing results!

Pumpkin & pancetta risotto

Pumpkin
Pumpkin is cubed and baked with the risotto. It is then just mixed through the risotto when finished cooking, what could be easier?! I like to use Kent pumpkin as it is sweet and subtle in flavour however feel free to substitute with butternut or other pumpkin varieties.
Extra virgin olive oil
Olive oil is used to fry off the aromats. Can be substituted with butter however I enjoy the fruitiness of olive oil in the recipe. Olive oil also ensure the risotto isn’t too gluggy and rich.
Arborio rice
Arborio rice can only be used in this recipe as it is a short grain, high starch rice and becomes creamy when cooked with a broth. Also called risotto rice.

Pancetta
Pancetta is salt cured Italian style pork belly. In this recipe, it is fried with onion to give the risotto and beautiful umami flavour. I like to buy a chunk of pancetta and dice it into chunks, so you get satisfying chunks of meat throughout the risotto. Can be substituted with bacon or left out if desired.

Onion & garlic
Onion and garlic are the flavour bombs in this risotto. Onion can be substituted with shallots.
White wine
White wine is used to boost the umami flavour of this risotto. It is reduced so all the alcohol is fried off. Feel free to substitute with more chicken stock if desired.
Chicken stock
Chicken stock is used to cook the rice. Can be substituted with water or vegetable stock however I prefer chicken to give the risotto a ‘meatier’ flavour.
Dried thyme
Dried thyme gives the risotto a slight fragrance and Italian herb flavour. Can be substituted with dried oregano.
Butter
Butter is stirred through the risotto once cooked to give it a rich creaminess.
Parmesan
Parmesan is also stirred through the risotto once cooked and sprinkled over the top when served. Parmesan has a salty sharp flavour that goes so well with the sweet pumpkin.
Salt & pepper
Salt brings out the flavours in the risotto. Add a little and taste. Chicken stock can vary in saltiness, so you don’t want to make the dish too salty. Pepper adds a subtle heat and reinforcement of flavour.

Step-by-step photos

Frying sage leaves in butter

Drying sage leaves on paper towel

Frying onion & pancetta

Bringing risotto ingredients to a very gentle simmer