From the Archives: Pumpkin Sage Risotto

a forever family favourite x

A favourite from my very first blog, “Michelle Schoeps Organic”

In between current recipes, I want to share something special with you—recipes from my very first food blog, Michelle Schoeps Organic (my surname’s pronounced “Shops”). These are the delicious things I was cooking when my kids were little, starting back in 2010.

Not all of them are broth-based, but they all come from the same place: my core values. Organic, whole ingredients. Healthier sweet treats. Slow-cooked meals. Stretching food to feed everyone—from babies to grown-ups.

I hope you enjoy them as much as I did (and still do). x”

First up is one of my personal favourites—Pumpkin Sage Risotto 12th April 2011

Risotto is one of those meals that demands your full attention—no distractions, just you and the pot. Ideally, make this when the kids are in bed or glued to a movie. That said, I did it with Wilco running around my toes… thank goodness for a helpful mother-in-law!

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Ingredients

For the risotto:

• 1 cup risotto rice (I used Ferron Vialone Nano)

• 1 cup organic, preservative-free white wine or Prosecco

• 1L of Love & Bones Broth Chicken Broth (keep warm)

• 1 onion, finely chopped

• 4–5 fresh sage leaves, finely chopped

• 75g butter (divided into 25g for cooking, 50g for finishing)

• ½ a cup Parmigiano Reggiano, to taste

• Extra Virgin Olive oil

• Salt & pepper

For the roasted pumpkin:

• ¼ of a whole pumpkin, cut into small chunks (skin on)

• 4 garlic cloves, smashed

• Extra Virgin Olive oil

• Salt & pepper

To serve:

• Italian chilli oil

• Extra Parmesan for topping

  

  Simple side salad:

• Lettuce of choice (I usually use rocket, but any crisp variety works)

• Cherry tomatoes or similar

• Extra virgin olive oil

• Balsamic vinegar

• Salt & pepper

  

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Method

1. Preheat your oven to 180°C (350°F).

2. Roast the pumpkin:

   • Place pumpkin chunks and garlic cloves on a lined baking tray.

   • Drizzle with olive oil and season with salt and pepper.

   • Roast for around 20 minutes, or until caramelised and soft.

   • Let cool, then scoop out the pumpkin flesh and mash.

   • Cook’s treat: eat the roasted garlic and the pumpkin skins (You’ve earned it.)

     

3. Start the risotto:

   • In a large pot, melt 25g butter with a splash of olive oil.

   • Add the onion and cook until translucent.

   • Stir in chopped sage and cook for 1 minute.

   • Add the rice and stir until slightly toasted and sizzling—about 2 minutes.

   • Pour in the wine and stir until it’s absorbed and the strong alcohol smell is gone.

   • Season with pepper and salt, remembering the cheese and butter are also salty. Better to under salt than over salt. You will taste and adjust before serving.

4. Cook the risotto:

   • Begin adding your warmed chicken broth, one ladle at a time.

   • Stir constantly, letting the liquid absorb before adding more.

   • Continue this process until the rice is al dente (tender but with a slight bite).

     

5. Finish:

   • Stir in the mashed roasted pumpkin.

   • Adjust texture with more broth—risotto should be loose, like a thick porridge.

   • Turn off the heat. Stir in the remaining 50g of butter and as much cheese as you like.

   • Taste and adjust seasoning now.

     

6. To serve:

   • Ladle into bowls or plates, drizzle with chilli oil, and top with more cheese.

   • Serve with a simply dressed salad of lettuce and tomatoes (balsamic, olive oil, salt & pepper).

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Next-Day Tip:

With leftovers, make tiny risotto balls for the kids or yourself:

• Roll cold risotto into balls, coat in egg and breadcrumbs.

• stuff them with gorgonzola or mozzarella

• Fry in olive oil, coconut oil or tallow until golden.

• Serve with raw veggies or salad

• dip in brothy red sauce