pumpkin baked risotto
A baked dish full of delicious pumpkin and fresh sage.
Servings
8 portions
Prep Time:
10 minutes
Cook Time:
45 minutes
Age:
8 months +
About this Recipe
A baked dish full of delicious pumpkin and fresh sage.
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Ingredients
- 2 Tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic
- 2 Tbsp fresh sage, finely chopped
- 1¼ cup Arborio rice
- 3 cups reduced salt chicken or vegetable stock
- 400g butternut pumpkin, peeled and cut into 1cm cubes
- 2 x Rafferty’s Garden Brown Rice, Bean & Pumpkin
- ½ cup Parmesan cheese
Tips:
If fresh sage not available, use fresh thyme instead
Step by Step Instructions
Step 1
Preheat oven to 180°C.
Step 2
Using a large oven proof dish that has a lid, melt one Tbsp butter over medium heat. Add the onion and garlic and cook until onion is translucent, stirring regularly. Add chopped sage and cook for one minute.
Step 3
Add rice and stir so all the rice grains are coated with the butter and semi translucent.
Step 4
Add ¼ stock and cook until the liquid evaporates, about one minute.
Step 5
Add pumpkin and Rafferty’s Garden Brown Rice, Bean & Pumpkin and stir through. Add remaining stock and let liquid heat up but do not boil.
Step 6
Put baking paper over mixture and cover with tight fitting lid and bake for 45 minutes.
Step 7
Add remaining butter and parmesan cheese and stir well. Spoon into bowls and serve.
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