At Lovestone, we believe that great food is part of a memorable getaway. As a gluten-free household ourselves, we know how important it is to have recipes that are both nourishing and full of flavour, without feeling like you’re missing out.
That’s why we love sharing some of our favourite gluten-free dishes with our guests.
This Creamy Pumpkin & Sage Risotto is one of our go-to winter comfort meals. Made with sweet roasted Kent pumpkin, creamy parmesan and crispy sage, it’s rich, warming and perfect for those cooler Hinterland evenings spent beside the fire.
Simple ingredients, slow cooking and beautiful local produce come together to create a meal that’s comforting, satisfying and naturally gluten free.
Pair it with a glass of local Sunshine Coast Hinterland wine, settle in by the fireplace, and enjoy one of life’s simple pleasures. 🤍
Cooking Details
- Serves: 2–4
- Preparation Time: 15 minutes
- Cook Time: 40 minutes
Ingredients
Roasted Pumpkin
- 500g Kent pumpkin, peeled and cut into 2cm cubes
- 2 tbsp olive oil
- Salt & cracked black pepper
Risotto
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small brown onion, finely diced
- 2 cloves garlic, crushed
- 1½ cups Arborio rice
- ½ cup dry white wine (optional)
- 4–5 cups warm vegetable stock
- ½ cup freshly grated parmesan
- 2 tbsp butter
- 1 tsp fresh thyme leaves
Crispy Sage
- 10–12 fresh sage leaves
- 1 tbsp butter
To Finish
- Extra parmesan
- Fresh cracked pepper
- Micro herbs or thyme sprigs (optional)
Method
1. Roast the Pumpkin
Preheat your oven to 200°C.
Toss the pumpkin with olive oil, salt and pepper and roast for 25–30 minutes until caramelised and tender. Set aside.
2. Make the Crispy Sage
Heat the butter in a small frying pan over medium heat.
Cook the sage leaves for around 30 seconds until crisp, then remove and place on paper towel.
Reserve the butter—it’ll add incredible flavour to the risotto.
3. Start the Risotto
In a large saucepan, heat the olive oil and butter.
Cook the onion until soft before adding the garlic.
Stir in the Arborio rice and cook for 2 minutes until lightly translucent.
Pour in the white wine and allow it to absorb.
4. Add the Stock
Add one ladle of warm stock at a time, stirring often.
Allow each addition to absorb before adding more.
Continue for around 20 minutes until the rice is creamy and just tender.
5. Finish
Fold through:
- roasted pumpkin
- parmesan
- butter
- thyme
- a drizzle of the reserved sage butter
Season to taste.
Serve immediately with crispy sage leaves, extra parmesan and cracked black pepper.
Lovestone Tip
For an extra indulgent touch, top with toasted pine nuts or walnuts and enjoy beside the warmth of your cottage’s wood fireplace with a glass of local Hinterland wine.
Simple ingredients, slow cooking and beautiful surroundings, the perfect end to a chilly winter evening
