Baked harvest pumpkin and sage risotto
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- Prep Time15 min
- Total Time15 min
- Makes6 cups (1.5 L)
© Royalty-Free/Masterfile
Ingredients
1 small sugar pumpkin
1 onion
3 garlic cloves
2 tbsp butter
1 cup arborio rice
1/2 cup white wine
2 1/2 cups chicken broth
2 tbsp finely chopped sage
1/2 tsp salt
1 cup crumbled goat cheese or freshly grated romano
Instructions
Preheat oven to 400F (200C). Cut pumpkin into quarters. (Microwaving on high 2 min makes this easier.) Scoop out stringy pulp and seeds, then discard. Peel, then chop into bite-size chunks. You'll need about 2 cups (500 mL). Chop onion and mince garlic.
Melt butter in a large ovenproof saucepan over medium heat. Add onion and garlic. Stir often until soft, 3 min. Stir in rice until coated. Add wine and stir until absorbed, about 1 min. Then stir in pumpkin, broth, sage and salt.
Tightly cover saucepan with a lid or a piece of foil. Bake in centre of oven until rice is tender and liquid is absorbed, 45 to 50 min. There is no need to stir during baking. When rice is done, stir in cheese. Taste and add more if needed. Terrific as a main course or a side for roast chicken.
Nutrition (per serving)
Calories 251, Protein 9g, Carbohydrates 33g, Fat 9g, Fibre 1g, Sodium 806mg.
Making risotto usually requires chaining yourself to the stove. Not with this easy oven version.
