Baked Creamy Pumpkin Risotto
, 50 min, 5–6 people
Oven-baked risotto with roasted pumpkin, sage, and Parmesan, finished with a creamy pumpkin purée.
| prepPreheat oven to 350°F / 180°C | |||||||||
| 20 g unsalted butter (for cooking rice) | Melt butter in ovenproof pot | Add rice, stir to coat with butter | Add onion & garlic, cook until translucent | Add chopped sage, cook 1 min | Add wine, cook until evaporated (~1 min) | Add pumpkin & broth, stir, heat without simmering | Cover, bake 350°F / 180°C, 25 min until rice just cooked | Add butter, Parmesan & seasoning, stir until creamy | Spoon risotto into bowls, garnish with sage, butter & Parmesan |
| 1 1/2 cups arborio rice | |||||||||
| 1 onion, diced | |||||||||
| 3 garlic cloves, minced | |||||||||
| 2 tbsp sage leaves, roughly chopped | |||||||||
| 60 ml dry white wine | |||||||||
| 600 g pumpkin, diced into 1.7 cm cubes | |||||||||
| 840 ml vegetable or chicken stock | |||||||||
| 50 g salted butter (for finishing) | |||||||||
| 50 g Parmesan cheese, finely grated | |||||||||
| Salt & pepper | |||||||||
| 12–20 sage leaves (for garnish) | Melt butter in small pan over medium-high heat | Add sage leaves, cook 1 1/2 min until crispy | Remove sage to paper towel, reserve brown butter | ||||||
| 25 g butter (for crisping sage) | |||||||||
| Grated Parmesan (for garnish) | |||||||||
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