Recipe home
Oven-baked pumpkin, sage and pea risotto
Ingredients
4tbsp olive oil
1tbsp butter
1 onion, finely diced
3 garlic cloves, crushed
1tbsp finely chopped fresh sage
300g (11oz) risotto rice (Arborio)
200ml (7fl oz) dry white wine
700ml (11/4pt) vegetable stock
400g (14oz) pumpkin flesh, cut into 2cm pieces
200g (7oz) fresh or frozen peas
Grated Parmesan, to serve
1tbsp butter
1 onion, finely diced
3 garlic cloves, crushed
1tbsp finely chopped fresh sage
300g (11oz) risotto rice (Arborio)
200ml (7fl oz) dry white wine
700ml (11/4pt) vegetable stock
400g (14oz) pumpkin flesh, cut into 2cm pieces
200g (7oz) fresh or frozen peas
Grated Parmesan, to serve
This recipe cuts out the constant stirring associated with the traditional pan-cooked risotto
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Method
1. Preheat the oven to 180ºC/ 160ºC fan/Gas 4. Heat the oil and butter in a large frying pan and sauté the onion and garlic gently for 3-4 minutes until soft. Add the sage and rice to the pan and stir. Cook for 1–2 minutes. Season well.2. Stir in the wine and cook for 1-2 minutes, then add the vegetable stock, pumpkin pieces and peas. Bring to the boil, remove from heat and transfer to an ovenproof casserole dish. Cover and bake for 20-25 minutes in the oven, or until the rice has absorbed the stock, but is still moist. Remove the risotto from the oven and serve, sprinkled with Parmesan.
Food styling and recipes by Sunil Vijajakar; photography by Peter Cassidy
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