BAKED PUMPKIN RISOTTO

The best thing about this risotto is that it is cooked in the oven, so there is no constant stirring over the stove. The most consuming part of this recipe is grating the pumpkin, but after that it's thrown together in a matter of minutes. If you make this in autumn, when pumpkins are at their best and cheapest, it makes a very economical dinner. I sometimes add 2 cups chopped spinach leaves or a cup of peas (thawed from frozen) at the end of cooking, when you stir in the parmesan. Occasionally I add 1 tbsp fresh or 1 tsp dried sage before cooking to add extra flavour. You'll also find this recipe in my Five Ingredients cookbook. Check it out here https://www.twer.co.nz/shop

Ingredients:

400g peeled, deseeded pumpkin, grated

3/4 cup (150g) arborio rice (see tip below)

2 tsp vegetable or chicken stock powder

2 tbsp butter

3 cups (750ml) boiling water

1 cup (80g) finely grated parmesan, plus extra to serve

Method:

• Preheat the oven to 180°C. Grease a 23cm casserole dish

• Place the pumpkin, rice, stock powder, butter and water in the dish and stir to combine. Cover tightly with a lid or foil.

• Bake for 40 minutes, or until rice is just tender, stirring halfway through cooking time. Stir through the parmesan and season with plenty of pepper.

• Serve topped with extra parmesan

Tip: Don't rinse arborio rice as it will strip it of its starch, which is necessary to add creaminess to risotto.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 40 minutes

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