Roasted Pumpkin and Sage Risotto Cakes

So we are in full swing of “pumpkin” season.  It’s fall, the flavors, the colors, the lattes, the recipes, the warm fall clothing.  It is all about the cozy.   When using pumpkin in any of my recipes, I love using a cooking pumpkin instead of canned pumpkin whenever I can.  Sure it is more work, however I really enjoy prepping and cooking in the kitchen and if heating the oven to bake or roast veggies of any kind is top of my “fave” list.  Especially this time of year.

So my hubby and I were brainstorming yesterday as to what to make for dinner.  This was “date night dinner“.  I just happen to have the cutest pumpkin sitting on the kitchen counter {well he’s been there for about two weeks, just staring at me, wondering if I was going to make something creative out of him}.  After some note taking and going through the latest Bon Appetit magazine and our cupboards, it came to us.  Here it is, an original created right here last night and as usual, I wish this site had a taste button.

Pumpkin, Fall, Cooking, Risotto, Truffle OilRoasted Pumpkin and Sage Risotto Cakes with Truffle and Honey Fresh Cream

  • Cooking Pumpkin
  • EVOO
  • Cinnamon
  • Nutmeg
  • Sea Salt

Rinse and cut pumpkin in half and scrape out the seeds and lining. Cut into small cubes {this will make the roasting process much quicker}.  Place in a bowl and add EVOO, cinnamon, nutmeg and sea salt.  *I never measure when cooking, so these are added at your discretion*.  Place the pumpkin into a baking dish and place in a pre-heated oven at 350 degrees until pumpkin is tender.  *Timing will depend on how you cut your pumpkin*.  Once pumpkin is cooled, add to food processor with EVOO and blend.

  • 1 cup Risotto
  • 4 cups Chicken Broth {low sodium}
  • Fresh Sage
  • Red Onion
  • Fresh Garlic
  • Panko Bread Crumbs

Saute the red onion and garlic with the sage.  Add risotto, stir and add broth *half cup at a time* until all absorbed  into risotto. Fold in the pureed roasted pumpkin.  Spread onto a cooking sheet or in a baking dish.  *Make sure to spray your pan so the risotto does not stick or spread EVOO onto the dish*.  Refrigerate until cooled {about an hour}.  Remove when cooled.  Take about 2 tablespoons or risotto and firmly roll into a ball.  Roll the risotto into a bowl of Panko bread crumbs.  {Panko bread crumbs are KEY to this recipe as they cook better than regular bread crumbs and don’t burn, also these are sodium free}.  After covered with bread crumbs pat them flat and set aside.  When all risotto cakes are done sear them in a pan of EVOO until golden brown on either side.  *Note the risotto is already fully cooked, so you only need to sear these.  When done, place cakes onto a paper towel to absorb any extra oil.

  • 1/2cup Fromage {fresh french-style fresh cheese}
  • Black Truffle Oil
  • Honey

Place the fromage into a bowl. Then add 1 tbls honey and 1 tbls of black truffle oil.  Fold together.  Dollop the cheese on top of each risotto cake and garnish with fried fresh sage.

This is a super great idea for a dinner with friends as a starter or just a meal with maybe a salad.  The truffle oil is amazing in this and such a great fall addition to the dinner table.  I hope you try and enjoy from our kitchen to yours

Fresh Pumpkin, Risotto, Truffle OilPumpkin Risotto, EVOO Roasted pumpkin, cinnamon, nutmegRisotto, cooking Santini Truffle Oil, Risotto cakes Fresh sage, garlic, onionschicken broth, cookingfresh pumpkin, risotto Panko bread crumbs, risotto cakes Risotto cakesfromage, fresh creme, honey fresh sage, risotto cakes, fromage creme wine country dinner, risotto cakesjosh cellars, cabernet sauvignonIt is almost impossible to not have a nice glass of wine with a meal while living in the heart of Wine Country. 

*Are you a fan of truffle oil or truffles?  Are you someone who loves to get into the kitchen and create?  I love hearing from you and look forward to your comments.

“Canned pumpkin is a healthy alternative to fresh pumpkin, but check the label to make sure you’re buying plain, canned pumpkin rather than pumpkin pie filling. Pumpkin pie filling may have added sugar and sodium and is higher in calories than plain pumpkin. Look for labels that simply read “pumpkin” or “100 percent pumpkin,” to ensure that you’re only getting pure pumpkin”.








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  1. Sometimes I have trouble finding fromage, would making a creme fraiche be an acceptable substitute?

  2. Ive never ever TRUFFLE OIL’ed.

  3. I don’t think you would get the same result because it doesn’t have the same texture. The”fromage” doesn’t have the same texture than fresh cream, it is much thicker.

  4. What a creative way to use up pumpkin! I have never tried truffle oil but it sounds AMAZING 🙂 Thanks for the awesome fall recipe 🙂

  5. These look amazing!!

  6. These look delicious! Pinning. Definitely need to make. Thank you for the recipe.

  7. oh my yum!! I wish I had the patience to cook more and experiment in the kitchen. I love pumpkin in so many ways!! I had truffle fries over the weekend and they were amazing!

    • Yes, patience is key for prepping recipes for sure..But this was not has difficult as it might look or read. We head downtown to our fave restaurant every so often for a plate of Truffle fries and my hubby and I fight over them 🙂

  8. These are making me so hungry, I will definitely be making these in the near future

  9. I wouldn’t be able to complete this recipe because I would eat all the roasted pumpkin before being able to use it lol!

  10. YUM! i enjoy truffle oil sparingly… itz flavor is so strong!!

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