A good pumpkin risotto

Risotto Potiron

If the mushroom risotto is usually the great classic of the fall… We pimp it here with some sage leaves , pumpkin and parma ham . Yum !

For 4 people.


  • Sauté onion and garlic in 2 tablespoons of olive oil until tender. Chop half of the sage and add it to the preparation.

  • Stir in the arborio rice , then the pumpkin . Sauté for 3 minutes.

  • Add the white wine and stir until reduced. Slowly add the vegetable broth , stirring continuously until the broth is absorbed.

  • Add the gorgonzola and stir until melted. Season if necessary.

  • Sauté the remaining sage leaves in a little olive oil until crispy. Drain on paper towels.

  • Arrange the risotto on the plates and garnish with the crispy sage and Parma ham .

Also discover the recipe for butternut pasta .

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