Ingredients
1 onion
diced
2 cloves garlic
finely sliced
2 tbsp olive oil
2 cups Arborio rice
1 cup white wine
5 cups chicken stock
600g pumpkin
peeled and cut into 5cm chunks
50g butter
cut into small pieces
1 corn
kernels sliced off
1 cup parmesan cheese
grated
Equipment
- 1 Large oven dish with lid
- 1 Fork
Instructions
- Preheat oven to 180°C.
- In a large oven dish, heat the oil on the stove. Add the onion and garlic. Stir through until translucent. Add the rice and stir through for 3 mins until each grain is thoroughly coated in oil.
- Add the white wine and continue stirring until all the wine is absorbed.
- Add all the stock and bring up to a simmer. Cover with a lid and place the dish in the oven.
- Cook for 40 mins or until the rice is soft and the stock is absorbed.
- Meanwhile, boil the pumpkin until soft. Drain the pumpkin and add the butter. Use a fork to break up the pumpkin to create a stiff mash.
- Once the rice is cooked, remove from the oven and add the pumpkin, corn and parmesan cheese. Stir through and serve immediately.
Notes
Tip
As much as I love making risotto the traditional way (stir, stir, stir!), there are times when you just can’t be tied to the stove to do the work – so this recipe is a great alternative.
Tip
I find baked risotto tends to be more soupy than the stove-top variety so I try to stay away from using vegetables that will create too much of their own liquid.
