Creamy Baked Pumpkin Risotto
Delight in this rich and comforting Creamy Baked Pumpkin Risotto, featuring savory pumpkin and aromatic sage for a warming dish.
Equipment
- Ovenproof pot
- small pan
Ingredients
Base Ingredients
- 3 tablespoon unsalted butter divided
- 1.5 cups arborio rice (risotto rice)
- 1 medium onion diced
- 600 g pumpkin diced into 1.7cm cubes
- 3 cloves garlic minced
- ¼ cup dry white wine (or water or broth)
- 3.5 cups vegetable or chicken stock
- 2 tablespoon sage leaves roughly chopped
- ½ cup parmesan cheese finely grated
- Salt & pepper to taste
Crispy Sage & Brown Butter (optional)
- 50 g butter salted
- 12-20 sage leaves
To Garnish
- Grated parmesan
Instructions
Cooking Instructions
- Preheat oven to 180C/350F.
- Melt 1 tablespoon / 20g butter in ovenproof pot over medium high heat.
- Add garlic and onion and cook until onion is translucent.
- Add chopped sage and cook for 1 minute.
- Add rice and stir to coat with butter until semi translucent.
- Add white wine and cook until the liquid evaporates, about 1 minute.
- Add pumpkin and broth, stir to combine and heat but do not simmer.
- Cover pot and place in oven for 25 minutes, until rice is just cooked.
- If rice is uncooked, return to oven for 5 more minutes.
- Add remaining butter and parmesan cheese, stir vigorously until creamy.
- Spoon into bowls and garnish with crispy sage, brown butter, and parmesan. Serve immediately.
Crispy Sage Instructions
- Melt butter in a small pan over medium high heat, add sage leaves and stir.
- Cook for 1 ½ minutes or until crispy, then remove onto a paper towel lined plate.
- Pour the browned butter into a heat-proof jug.
Notes
Risotto should be seasoned at the end as salt levels vary. Leftovers can be made into Arancini Rice Balls.
Nutrition
Serving: 361gCalories: 422kcalCarbohydrates: 60gProtein: 9gFat: 15gSaturated Fat: 9gCholesterol: 39mgSodium: 858mgPotassium: 510mgFiber: 2gSugar: 5gVitamin A: 11020IUVitamin C: 13mgCalcium: 154mgIron: 3.6mg
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