Baked Pumpkin and Sage Risotto
Ingredients
1 tbsp olive oil
1 onion, chopped
Baby spinach
12 sage leaves
400g Arborio rice
800g pumpkin, peeled and chopped into small pieces
1.25 litres (5 cups) chicken stock
Sea salt and cracked black pepper
30g butter
40g finely grated parmesan
Extra finely grated parmesan and fried sage leaves, to serve
Directions
Preheat oven to 200°C (400°F). Heat a large ovenproof saucepan over medium-high heat.
Add the oil and onion and cook for 3 minutes or until soft. Add the sage and cook for 1 minute.
Add the rice, pumpkin and stock and cover with a tight-fitting lid.
Bake for 30 minutes.
The risotto will be quite liquid. Stir through the salt, pepper, butter and parmesan and stir for 2 minutes until the risotto thickens slightly.
Sprinkle with extra parmesan and fried sage leaves to serve.