Pumpkin and sage baked risotto
By Katie Bryson
If you have the time and patience, standing over a stove and stirring a risotto can be a blissful experience.
However when you're the parent of small children who need feeding, this oven baked version leaves you with your hands free to keep them amused while it cooks! Make sure you get a pumpkin variety suited for cooking, or try using one of the many amazing types of squash available.
Makes: 4 portions
2 tbsp vegetable oil
1 onion, finely chopped
1 tsp flaked sea salt
180g arborio risotto rice
350g pumpkin, peeled, deseeded and cubed (2cm dice)
Small handful fresh sage leaves, chopped
1 x 400g tin chopped tomatoes
375ml vegetable stock
80g grated parmesan, plus extra to serve
1. Pre-heat the oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof dish over a medium heat. Add the chopped onion and sea salt and gently cook for 5 minutes until the onion softens.
2. Add the rice and and stir for a further minute. Add the chopped pumpkin, sage, tomatoes and stock and bring to the boil. Sprinkle the grated cheese over the top and season with black pepper.
3. Cover the dish with a lid and bake in the oven for 30 minutes. Stir and serve in bowls with more grated parmesan and a fresh green salad on the side.
Tip: If you're feeling posh, quickly fry a few sage leaves in melted butter until crispy to garnish