Pumpkin, sage and caramelised walnut risotto

The perfect recipe to kick-start Autumn!

1 pumpkin (you will need around 450g of pumpkin flesh)
1 shallot
2 cloves of garlic
A dash of olive oil
280g risotto rice (roughly 4 handfuls)
Cider vinegar to taste
1 glass of white wine (optional)
1 litre of vegetable stock (have extra on standby)
40-50g parmesan or hard cheese
2 tbsp mascarpone or double cream
75g butter
Fresh sage
4 tbsp walnuts
2 tbsp sugar
4 tbsp water
Seasoning to taste


  1. Pre-heat your oven to 180c
  2. Peel and de-seed the pumpkin and cut into small cubes. Finely dice the shallot and slice the garlic.
  3. Add a dash of olive oil to a wide based pan, slowly cook the shallot, pumpkin and garlic in the oil for 2 minutes. (Mind they do not brown).
  4. Add the rice and cook for a further minute, when the rice is hot to the touch add a dash of cider vinegar and the wine. Cook until dry, stirring all the time.
  5. Over a low heat, slowly add the vegetable stock a little at a time, stirring constantly until the rice is nearly cooked (approximately 15 minutes.)
  6. Whilst the rice is cooking, make the caramelised walnuts. Start by bringing the sugar and water to the boil to make a syrup. Once the sugar has dissolved, pop in the walnuts and boil for a moment, then strain and bake in the oven with a pinch of sea salt until golden brown (approx 5 minutes.)
  7. Season the risotto with salt and pepper, add the mascarpone, the parmesan cheese and butter.
  8. To finish the risotto, add sage, sprinkle walnuts on top along with a few shavings of parmesan.


Don’t throw away the pumpkin skin, it makes a lovely stock. 

  1. Place the skins in the oven (180c) with a touch of oil and a little salt and pepper roast until golden brown.
  2. Add the roasted peelings to a pan and cover with water. Add a Bay leaf, touch of garlic if you like and  simmer for half an hour.
  3. Allow to cool and then strain for the most delicious pumpkin stock which you can use as vegetable stock.

Arancini/crispy risotto balls:

Leftover risotto is much like leftover wine, allegedly it never happens! But if it does, this crispy Arancini/risotto ball recipe is perfect. No waste here.

You’ll need flour with a pinch of salt, egg, breadcrumbs and some hot oil.

  1. Let the risotto cool properly in the fridge. Lightly wet your hands and roll the risotto in to desert-spoon size balls.
  2. Dip the balls in the flour, beaten egg and then the breadcrumbs. (For an extra crispy coating, dip in the egg and breadcrumbs once more)
  3. Fry in hot oil until golden brown. Enjoy!


Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.