Oven-baked pumpkin, sage and pea risotto

Serves: 4

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 4 tablespoon(s) olive oil
• 1 tablespoon(s) butter
• 1  onion, finely diced
• 3  garlic cloves, crushed
• 1 tablespoon(s) finely chopped fresh sage
• 300 gram(s) risotto rice (Arborio)
• 200  dry white wine
• 700  (11/4pt) vegetable stock
• 400 gram(s) pumpkin flesh, cut into 2cm pieces
• 200 gram(s) fresh or frozen peas
• Grated Parmesan, to serve

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.
3. Food styling and recipes by Sunil Vijajakar; photography by Peter Cassidy

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