This rich, creamy risotto comes together in the oven, leaving you free to create a quick and flavourful sage brown butter to stir through at the end. This easy addition takes this vegetarian meal to the next level – taste it and see!
arborio rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
shaved Parmesan cheese(ContainsMilk)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 2cm chunks. Finely chop the brown onion. Cut the courgette into 1cm chunks. Finely chop the garlic (or use a garlic press). Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender and lightly charred around the edges, 25-30 minutes.
While the pumpkin is roasting, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and courgette and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, salt, arborio rice and crumbled vegetable stock (1 1/2 sachets for 2 people / 3 cubes for 4 people). Bring to the boil, then remove from the heat.
Transfer the risotto to a medium baking dish. Cover tightly with foil and bake for 12 minutes. Remove the dish from the oven, stir through a splash of water, then cover again with foil and bake until the rice is tender and the water is absorbed, 12-14 minutes.
While the risotto is baking, wash the frying pan and return to a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Thinly slice the sage leaves. When the risotto has 5 minutes cook time remaining, return the frying pan to a medium-high heat and add the butter. Cook until foaming and slightly browned, 1-2 minutes. Add the sage and cook until fragrant, 1 minute. Remove from the heat and set aside.
Stir the shaved Parmesan cheese (reserve some for garnish!), sage brown butter and baby spinach leaves through the risotto until the Parmesan is melted and the spinach is wilted, then gently stir through the roasted pumpkin. Season to taste with salt and pepper. Cut the lemon (see ingredients list) into wedges.
Divide the baked pumpkin risotto between bowls. Top with a squeeze of lemon juice and sprinkle with the reserved Parmesan and toasted pine nuts.