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Baked Risotto

Kids Pantry Baked Pumpkin Risotto

Ingredients (serves 2)

  • 25g butter
  • 6 fresh sage leaves
  • Leek, thinly sliced crossways
  • 1 garlic clove, crushed
  • 2 cups chicken stock
  • ¾ cup Arborio rice
  • ¼ cup dry white wine
  • ¼ butternut pumpkin, peeled, deseeded, cut into 2cm cubes
  • 1 teaspoon olive oil
  • Salt & freshly ground black pepper
  • 25g (1/3 cup) finely grated Romano or parmesan
  • 1 extra sage leaf for decoration



  1. Preheat oven to 200°C.
  2. Cut up pumpkin into 2cm cubes
  3. Put pumpkin on a baking tray. Drizzle with the oil and season with salt and pepper. Place pumpkin in oven on top shelf of the preheated oven for 30 minutes.
  4. Melt butter in a frypan medium heat until foaming.
  5. Add sage leaves and cook for 1-2 minutes or until crisp. Use tongs to transfer to a plate lined with paper towel. Set aside.
  6. Add leek and garlic to the same pan and cook, stirring, for 5 minutes or until leek is soft. Remove from heat and transfer to an oven safe baking dish.
  7. Add stock, rice and wine. Cover with a tight-fitting lid or foil and bake on the middle shelf of the preheated oven, stirring every 15 minutes, for 35 minutes or until rice is tender and liquid is absorbed.
  8. Add pumpkin, parmesan and shredded sage to the risotto and stir until just combined.
  9. Taste and season with salt and pepper.
  10. To serve, divide risotto evenly among serving bowls.
  11. Top with reserved sage leaf and serve immediately.