Baked Pumpkin And Sage Risotto

Serves 4


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 12 sage leaves
  • 2 cups (400g) Arborio rice
  • 800g pumpkin, peeled and chopped into small pieces
  • 1.25 litres (5 cups) chicken stock
  • Sea salt and cracked black pepper
  • 30g butter
  • ½ cup (40g) finely grated parmesan
  • Extra finely grated parmesan and fried sage leaves, to serve


  1. Preheat oven to 200°C (400°F). Heat a large ovenproof saucepan over medium-high heat.
  2. Add the oil and onion and cook for 3 minutes or until soft. Add the sage and cook for 1 minute.
  3. Add the rice, pumpkin and stock and cover with a tight-fitting lid.
  4. Bake for 30 minutes.
  5. The risotto will be quite liquid. Stir through the salt, pepper, butter and parmesan and stir for 2 minutes until the risotto thickens slightly.
  6. Sprinkle with extra parmesan and fried sage leaves to serve.