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Oven-baked risotto with pumpkin & sage
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Stress-free, perfect risotto made easy with an oven-baked twist.
Ingredients:
  • 50g butter
  • 12 fresh sage leaves
  • 1 large leek, thinly sliced crossways
  • 1 garlic clove, crushed
  • 1L (4 cups) chicken style liquid stock
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) dry white wine
  • 1/2 (about 500g) butternut pumpkin, peeled, deseeded, cut into 2cm cubes
  • 9.20 gm olive oil
  • Salt & freshly ground black pepper
  • 25g (1/3 cup) finely grated romano cheese
  • 20.00 ml finely shredded fresh sage, extra
Instructions:
  • Preheat the oven to 200°C. In a large flameproof dish over medium-high heat, melt butter until foaming. Cook sage leaves for 2 minutes until crisp. Transfer to a plate lined with paper towel using tongs. Keep aside.
  • Sauté leek and garlic until leek is soft, then take off heat. Mix in stock, rice, and wine. Bake covered in preheated oven, stirring every 15 minutes, until rice is tender and liquid is absorbed, about 35 minutes.
  • Place the pumpkin on a baking tray, drizzle it with oil, and season it with salt and pepper. Bake on the top shelf of the preheated oven for 30 minutes.
  • Combine the pumpkin, romano cheese, and shredded sage with the risotto, stirring gently until well mixed. Season with salt and pepper to taste.
  • To plate the risotto, distribute it evenly among bowls. Garnish with the reserved sage leaves and serve promptly.

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