Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah cooks up Creamy Baked Pumpkin Risotto.  (recipe courtesy of recipetineats)

Ingredients

3 tbsp / 50 g unsalted butter , divided

1 1/2 cups arborio rice (risotto rice) 

1 onion , diced

600 g / 20 oz pumpkin (weight after peeling and deseeding) , diced into 1.7cm/2/3″ cubes (about 4 heaped cups)

3 garlic cloves , minced

1/4 cup dry white wine (or water or broth)

3 1/2 cups vegetable or chicken stock/broth

2 tbsp sage leaves, roughly chopped

1/2 cup parmesan cheese , finely grated

Salt & pepper

CRISPY SAGE & BROWN BUTTER (OPTIONAL)

50 g / 3 tbsp butter , salted

12 – 20 sage leaves

TO GARNISH

Grated parmesan

Instructions

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.

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