Baked Creamy Pumpkin Risotto
Recipe video above. You'll be amazed how creamy this risotto is - even though it's BAKED without constant stirring! And it tastes as magnificent as it looks! Note: you won't use all the brown butter, see notes for ways to use the leftovers.
Ingredients
- unsalted butter
- arborio rice (risotto rice)
- onion
- pumpkin
- garlic
- dry white wine
- vegetable stock /
- sage leaves
- parmesan cheese
- Salt &
- butter
- sage leaves
- parmesan
Method
- 1
Preheat oven to 180C/350F.
- 2
Melt 1 tbsp / 20g butter in ovenproof pot (preferably with a lid) over medium high heat.
- 3
Add garlic and onion and cook until onion is translucent.
- 4
Add chopped sage and cook for 1 minute.
- 5
Add rice and stir so all the rice grains are coated with the butter and semi translucent.
- 6
Add white wine and cook until the the liquid evaporates - about 1 minute.
- 7
Add pumpkin and broth, stir. Let the liquid heat up but do not bring to simmer.
- 8
Put lid on (or cover tightly with foil) and place in oven for 25 minutes, until rice is just cooked (firm but not raw) - don't worry if there's excess liquid. If rice is still uncooked, return to oven for 5 minutes.
- 9
Add remaining butter and parmesan cheese.
- 10
Stir vigorously until the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of hot tap water. Should have a porridge like consistency so it sags a bit when served (see video), rather than staying in a tall, firm pile.
- 11
Spoon into serving bowls. Garnish with crispy sage, 1 or 2 teaspoons of brown butter and parmesan cheese. Devour immediately!
- 12
Section: Crispy Sage:
- 13
Melt butter in a small pan over medium high heat. Once foaming, add sage leaves and stir gently.
- 14
Cook for 1 1/2 minutes or until crispy.
- 15
Immediately remove sage onto paper towel lined plate and pour butter into a heat proof jug (butter should be brown by now).
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
