Grilled Pumpkin & Sage Risotto Recipe

Grilled Pumpkin & Sage Risotto Recipe

Why Grilled Pumpkin & Sage Risotto?

Grilling the pumpkin before adding it to the risotto brings out its natural sweetness and adds a smoky depth to the dish that pairs beautifully with the fresh, earthy flavor of sage. The creamy, comforting texture of the risotto balances out the rustic flavors, making this dish a comforting meal with a gourmet twist. It’s great as a main dish or a hearty side for grilled meats.

To get that perfect char on your pumpkin, using the Braize Adjustable Grill Basket ensures even cooking without losing any pumpkin chunks through the grates. The adjustable basket allows you to secure the pumpkin slices for easy flipping and ensures that they cook through evenly without burning.

Grilled Pumpkin & Sage Risotto Recipe

Ingredients:

For the Grilled Pumpkin:

  • 1 small sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Risotto:

  • 1 1/2 cups Arborio rice
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup white wine (optional)
  • 5 cups vegetable or chicken broth, warmed
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
  • Olive oil, for cooking
  • Salt and pepper, to taste

Directions:

Preparing the Grilled Pumpkin

Start by tossing the cubed pumpkin in olive oil, salt, and pepper. This helps the pumpkin caramelize and brings out its natural sweetness. Place the pumpkin cubes in the  Adjustable Grill Basket, making sure they’re spread out in a single layer.

Prepping Your Grill

Preheat your grill to medium heat. Clean and lightly oil the grates to prevent sticking. The medium heat will allow the pumpkin to soften and caramelize without burning.

Grilling the Pumpkin

Place the Braize Grill Basket with the pumpkin on the grill and close the lid. Grill the pumpkin for about 10-15 minutes, flipping halfway through, until the cubes are tender and slightly charred. Once done, set the grilled pumpkin aside to cool while you prepare the risotto.

Making the Risotto

  1. Sauté the Onion and Garlic: In a large skillet or saucepan, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute, being careful not to let it burn.

  2. Cook the Rice: Stir in the Arborio rice and cook for 2-3 minutes, coating the rice in the oil and letting it toast slightly. This gives the risotto its signature creamy texture.

  3. Add Wine (Optional): Pour in the white wine and stir until it has mostly evaporated. This adds a nice depth of flavor to the dish, but you can skip it if you prefer.

  4. Add Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. Continue this process for about 20 minutes until the rice is tender and creamy.

  5. Mix in Pumpkin and Finish: Once the risotto is almost done, stir in the grilled pumpkin cubes, butter, and Parmesan cheese. Cook for another 2-3 minutes until everything is combined and the risotto is creamy and smooth. Season with salt, pepper, and the chopped fresh sage.

This recipe brings together some of my favorite fall flavors in one comforting dish. The smokiness of the grilled pumpkin combined with the creamy risotto and fragrant sage is a winning combination that always impresses. Whether you’re cooking for family or hosting friends, this Grilled Pumpkin & Sage Risotto is sure to become a favorite!

Serving Suggestions

Serve the Grilled Pumpkin & Sage Risotto hot, garnished with a little extra Parmesan cheese and a sprinkle of fresh sage. This dish is hearty enough to stand alone as a vegetarian main course, but it also pairs beautifully with grilled chicken, pork, or fish. It’s perfect for a cozy fall dinner or as a show-stopping side at your next gathering.

FAQs

  1. Can I use a different type of squash for this recipe?

    • Absolutely! Butternut squash or acorn squash works well if you can’t find pumpkin.

  2. Do I have to use wine in the risotto?

    • No, the wine adds depth of flavor, but you can skip it or substitute it with more broth.

  3. Can I make the risotto ahead of time?

    • Risotto is best served fresh, but you can prep the grilled pumpkin ahead of time and store it in the fridge. Reheat the risotto slowly with a little extra broth if needed.

  4. What other herbs can I use besides sage?

    • Thyme or rosemary would also complement the flavors of the grilled pumpkin beautifully.

  5. Can I make this dish vegan?

    • Yes! Simply substitute the butter with olive oil and use a dairy-free Parmesan alternative.

Ready to try this delicious twist on risotto? 

Fire up the grill and give this Grilled Pumpkin & Sage Risotto a go! Don’t forget to share your creations with us on social media @CookingWithBraize. We’d love to see how you make this recipe your own!

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