Baked Pumpkin And Sage Risotto

Serves 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 12 sage leaves
• 2 cups (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
• ½ cup (40g) finely grated parmesan
• Extra finely grated parmesan and fried sage leaves, to serve

Method

1. Preheat oven to 200°C (400°F). Heat a large ovenproof saucepan over medium-high heat.
2. Add the oil and onion and cook for 3 minutes or until soft. Add the sage and cook for 1 minute.
3. Add the rice, pumpkin and stock and cover with a tight-fitting lid.
4. Bake for 30 minutes.
5. The risotto will be quite liquid. Stir through the salt, pepper, butter and parmesan and stir for 2 minutes until the risotto thickens slightly.
6. Sprinkle with extra parmesan and fried sage leaves to serve.