A little sweet, a little savoury, and entirely yours.
Some days, you just want dinner to feel like a warm blanket. And this Roast Pumpkin & Sage Risotto does exactly that — it’s a solo comfort meal that smells like you’ve been cooking for hours (you haven’t), tastes like a hug, and leaves precisely zero sad fridge leftovers.
Whether you’re using up the last bit of a butternut pumpkin or roasting a tray just for this (highly recommended), this risotto hits the sweet spot: creamy, nourishing, and autumn-in-a-bowl delicious.
🌿 Nutritional Highlights: Comfort Food Reboot
This risotto isn’t just comforting — it comes with a bunch of nutritional perks that make your body feel as good as your soul.
- Vitamin A & C: From pumpkin — supports immunity and skin health
- Anti-inflammatory: Thanks to sage and antioxidants in pumpkin
- Fibre-rich: Keeps your digestion happy and helps you stay full
- Mood-friendly carbs: Complex carbs = steady energy and serotonin support
🧪 Per Serve (Approx):
- Calories: 420 kcal
- Protein: 9g
- Fibre: 8g
- Vegetarian & Gluten-Free
🛒 Ingredients (Single Serving):
- ½ cup diced pumpkin (butternut or Kent), approx. 150g
- 1 tsp olive oil
- ½ tsp dried sage or 1–2 fresh sage leaves, chopped
- ⅓ cup arborio rice
- 1 cup vegetable stock, warm
- 1 small garlic clove, minced
- 1 tbsp parmesan or crumbled goat cheese (optional)
- Salt & pepper, to taste
- Optional: small knob of butter or drizzle of olive oil for extra richness
👩🍳 Instructions:
Step 1: Roast the pumpkin
Preheat oven to 200°C (180°C fan). Toss pumpkin cubes with a little olive oil, salt, and pepper. Roast for 20–25 minutes until soft and slightly caramelised. (You can do this while watching half an episode of something comforting.)
Step 2: Sauté garlic and sage
In a small saucepan, heat a bit of olive oil. Add garlic and sage, and cook for 30 seconds until fragrant.
Step 3: Toast the rice
Add arborio rice to the pan and stir for 1–2 minutes to coat in oil and toast lightly.
Step 4: Gradually add the stock
Pour in warm stock ¼ cup at a time, stirring regularly and letting each addition absorb before adding the next. It’ll take about 18–20 minutes for the rice to become tender and creamy.
Step 5: Stir in the roasted pumpkin
Once the rice is nearly done, stir in your roasted pumpkin cubes. Let some melt into the rice for a creamy texture, while leaving a few chunky bits for contrast.
Step 6: Finish with cheese (if using)
Turn off the heat and stir through parmesan or goat cheese. Taste and adjust seasoning. Add a little extra butter or olive oil if you’re feeling indulgent.
Step 7: Plate and pause
Serve in your favourite bowl, take a deep breath, and enjoy the fact that dinner looks fancy but was totally fuss-free.
🔁 Tips, Swaps & Storage
➤ Make It Vegan
Skip the cheese or use a dairy-free alternative. The pumpkin itself brings so much richness you won’t even miss it.
➤ Switch Up Herbs
No sage? Use thyme, rosemary, or a pinch of nutmeg for warm spice notes.
➤ Roast in Bulk
Roast extra pumpkin and use it later in soups, salads, or as a toast topper.
➤ Storage & Reheat
Keeps well in the fridge for up to 3 days. Reheat gently with a splash of water or stock to loosen it up.
✅ Why It’s a Plan4One Staple
This dish nails the balance between comfort and nourishment, with no obscure ingredients or messy prep. You get sweetness, savouriness, and a hint of herbaceous goodness — all wrapped up in a one-person portion that doesn’t leave you drowning in leftovers.
💬 Your Turn
Love this combo? Add your twist and tag @Plan4One to show it off. Want more seasonal solo recipes? Subscribe to get more delicious, nutritional recipes.
Remember: eat well, live well, stress less.
