Roasted Pumpkin Risotto

with Toasted Hazelnuts & Crispy Sage

“A nourishing, grounding, and gut-supportive naturopathic meal”

This recipe is a favourite in our home, comforting, grounding, and something we enjoy all year round. It’s perfect for those chilly, rainy evenings when you want a bowl that feels like a little hug. The natural sweetness of the pumpkin makes it great for kids too — the bowls always come back empty.

I recently made it for two friends who came over to help me with the final touches of my Intuitive eating cookbook reprint, and they loved it. So I thought I’d share it here with you as well.

This roasted pumpkin risotto has become a beloved staple in our kitchen. I adore the contrast of textures: the softness of the creamy rice, the caramelised pumpkin, the crunch of toasted nuts, and those crispy sage leaves on top.

It’s also a beautiful dish to take along to a dinner gathering when you’re bringing a plate to share. It pairs wonderfully with salads, roasted vegetables, or even a backyard BBQ. The possibilities are endless, and it always feels like a little bit of comfort to pass around the table.

Sometimes I like to finish it with a generous dollop of butter or ghee, or a drizzle of lemon myrtle-infused olive oil for an extra layer of aroma and texture. A simple, soulful dish that brings warmth to the table.

Ingredients (Serves 4)