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

method

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.