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Pumpkin and fennel baked risotto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients:
  • 400g rice
  • 850g butternut pumpkin, peeled, deseeded and cut into 2cm pieces
  • 1 large fennel bulbs, trimmed and thinly sliced
  • 1 onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 75g unsalted butter, coarsely chopped
  • 1.25l chicken
  • 250ml white wine
  • 20g parmesan
  • salt and cracked black pepper
  • 40.00 ml chopped flat-leaf parsley
  • shaved parmesan, to serve
Instructions:
  • Preheat the oven to 170°C. Combine rice, pumpkin, fennel, onion, garlic, butter, stock, and wine in a large (2.5L - 3L) ovenproof dish.
  • Seal with lid and bake for 35 minutes without uncovering.
  • Take the dish out of the oven, uncover, and stir for 3-4 minutes until the rice mixture thickens. Mix in the parmesan, salt, pepper, and parsley, stirring for 1-2 minutes until fully combined. Garnish with shaved parmesan before serving. Enjoy!

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