Fried sage leaves add another level of flavour to this easy oven-baked pumpkin risotto.
- 1 tbsp olive oil
- 1 onion, chopped
- 12 sage leaves
- 2 cups (400 g) arborio rice
- 800 g pumpkin, peeled and chopped into small pieces
- 1.25 litres (5 cups) chicken stock
- sea salt and cracked black pepper
- 30 g butter
- ½ cup (40 g) finely grated parmesan
- extra finely grated parmesan and fried sage leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 200°C (400°F).
2. 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.
3. 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.