Pumpkin risotto with fried fish

Creamy, golden risotto made from sweet roasted pumpkin, melted parmesan, and just a touch of cream: basically autumn in a bowl. On top goes a little crunchy magic: crispy sage leaves and thin slices of Serrano ham, fried until they’re salty, delicate, and impossible to stop snacking on. And then comes the star: buttery, pan-fried cod with a perfectly golden crust that pairs like a dream with all that creamy, pumpkin goodness.

It’s comforting, it’s colourful, it’s a bit indulgent, and it tastes like something you’d order at a restaurant… except you made it yourself, probably in comfy socks. A perfect mix of cosy and elegant, the kind of dinner that makes any evening feel special.

Enjoy!

Ingredients: (for 2 portions)

• ~500 g pumpkin
• 1 large yellow onion
• 2 garlic cloves
• 2 cod fillets (you can use any fish you like or have on hand)
• 1 stock cube
• 130 g risotto rice
• a few fresh sage leaves
• 4 slices of Serrano ham
• 1 tablespoon barbecue spice mix
• 150 g cooking cream
• 40 g Parmesan
• 40 g of butter (divided into 2)
• a little olive oil
• 600 ml hot water
• salt and pepper

Preparation:

Preheat the oven to 200°C and let it heat up.

Place the stock cube in a bowl, pour boiling water over it, stir well, and set aside.

Peel and finely chop the onion. Do the same with the garlic.

In a deep pan, melt half of the butter. Once it’s melted, add the garlic and sauté for 30 seconds to 1 minute. Add the rice and toast it together with the garlic for about a minute, then pour in the prepared stock. Give everything a good stir, cover with a lid, and let it cook until the rice is tender. Add a little more water if needed. When the rice is cooked and the liquid has been absorbed, set it aside, keeping it covered.

While the rice is cooking, prepare and cook the pumpkin: peel it, remove the seeds, and cut it into large, even cubes. Drizzle with olive oil, sprinkle with the barbecue spice mix, toss to coat, and bake for about 20 minutes.

While the rest of the ingredients cook, prepare the sage and Serrano ham. In a pan, add the Serrano slices broken into pieces, along with the sage leaves and drizzle a little olive oil over them. Give everything a quick mix and cook until the ham is golden and the sage leaves are beautifully crisp. Transfer to a bowl and set aside.

By now, the pumpkin should be ready, so we can move on to preparing the risotto. Heat a little olive oil in a pan and sauté the onion until it becomes translucent. Add the roasted pumpkin and the cooking cream, and cook together for 2–3 minutes, allowing the flavours to combine.

Turn off the heat. Use a fork to mash the roasted pumpkin and mix it together with the cooking cream. Pour this mixture over the previously cooked rice, stir well, and then add the grated or shaved Parmesan. Mix everything thoroughly to ensure all the ingredients are fully combined.

In a pan (I used the same one for the sage and Serrano ham), melt the remaining butter. Season the fish with salt and pepper on both sides, then pan-fry it for 3–4 minutes per side until golden and cooked through.

Divide the risotto evenly between two plates, then place a piece of fish on top of each portion. Sprinkle the crispy Serrano ham and fried sage over the fish, and finish with a light dusting of freshly ground black pepper.

This pumpkin risotto with pan-fried cod, crispy sage, and Serrano ham is the perfect balance of creamy, savoury, and slightly sweet, a dish that’s both comforting and elegant. The roasted pumpkin adds warmth, the Parmesan brings richness, and the crispy sage and Serrano ham add that irresistible crunch and flavour punch. It’s a cosy, satisfying meal that feels special enough for guests but simple enough for a weeknight.

Serve it warm, savour every bite, and enjoy a little taste of autumn on your plate!

If you try the recipe, let me know how you liked it! 😊

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