Baked Kumara & Mushroom Risotto

While the kumara is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and thinly slice the sage leaves. Roughly chop the pecans. Heat a medium frying pan over a medium-high heat. Add the pecans and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and sage and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water and vegetable stock and bring to the boil. Remove from the heat, then transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

When the risotto has 15 minutes cook time remaining, roughly chop the baby spinach leaves. Thinly slice the button mushrooms. Return the frying pan to a high heat with a drizzle of olive oil and add 1/2 the butter. Add the sliced mushrooms and cook until browned, 5-6 minutes. Add the baby spinach and cook until wilted, 1-2 minutes. Season with salt and pepper.

Remove the risotto from the oven and add the grated Parmesan cheese (reserve some for garnish!) and the remaining butter. Gently stir in the roasted kumara, the mushrooms and baby spinach and season generously with salt and pepper.

TIP: Stir through a splash of water to loosen the risotto if needed.