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!
Unfortunately, this week's green beans were in short supply, so we've replaced them with sweetcorn. Don't worry, the recipe will be just as delicious!
Always refer to the product label for the most accurate ingredient and allergen information.
peeled & chopped pumpkin
arborio rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
grated Parmesan cheese(ContainsMilk)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Drain the sweetcorn (see ingredients list). Finely chop the garlic (or use a garlic press!). Place the peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and add a pinch of salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and sweetcorn and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water, arborio rice and vegetable stock. Bring to the boil, stir, then remove from the heat.
Transfer the risotto to a medium baking dish. Cover tightly with foil and bake, stirring through a splash of water halfway through cooking, until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.
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 bowl. Thinly slice the sage leaves. When the risotto has 5 minutes cook time remaining, return the pan to a medium-high heat and add the butter. Cook until foaming and browned slightly, 1-2 minutes. Add the sage and cook until fragrant, 1 minute. Set aside.
Stir the grated Parmesan cheese (reserve some for garnish), sage brown butter and baby spinach leaves through the risotto until the Parmesan has melted and the spinach has wilted. Gently stir through the roasted pumpkin and broccolini. Season to taste with salt and pepper. Slice the lemon (see ingredients list) into wedges.
Divide the pumpkin and sage risotto between bowls. Top with a squeeze of lemon juice. Garnish with the toasted pine nuts and reserved Parmesan. Serve with any remaining lemon wedges.