Name: Oven-Baked Pumpkin Risotto Recipe
Ingredients: 1 tbsp olive oil; 1 brown onion, finely diced; 2 garlic cloves, finely chopped; 6 sage leaves; 1 ½ cups arborio rice; ¼ cup white wine; 500g butternut pumpkin, finely diced; 1 litre chicken stock; 2 tbsp butter (use the good stuff!); 1 handful grated parmesan cheese, plus extra to serve

Ingredients

Scale

1 tbsp olive oil

1 brown onion, finely diced

2 garlic cloves, finely chopped

6 sage leaves

1 1/2 cups arborio rice

1/4 cup white wine

500g butternut pumpkin, finely diced

1 litre chicken stock

2 tbsp butter (use the good stuff!)

1 handful grated parmesan cheese, plus extra to serve

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Instructions

Preheat your oven to 180ºC. In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for a couple of minutes, until softened. Add the sage leaves and cook for another minute to release their flavour.
Add the arborio rice and stir to coat in the oil. Pour in the white wine and let it absorb for about a minute.
Stir in the pumpkin and chicken stock. Bring the mixture to a gentle boil.
Transfer everything to a baking dish with a lid and bake for 20 minutes.
Remove from the oven and stir through the butter and parmesan with enthusiasm – this is what gives it that creamy risotto texture. Serve immediately with extra parmesan on top.