Name: Oven-baked risotto with pumpkin
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tblsps olive oil; 25 g butter chopped; 1 onion finely chopped; 1 tsp garlic paste; 1 ½ cups Arborio rice; 300 g pumpkin peeled and diced; 300 g sweet potato peeled and diced; 1 litre chicken stock; 1 cup water; ½ cup grated Parmesan plus extra to serve; 200 ml tub creme fraiche

There’s no stirring needed with this simple and easy risotto.

Ingredients

2 tblsps olive oil

25 g butter chopped

1 onion finely chopped

1 tsp garlic paste

1 ½ cups Arborio rice

300 g pumpkin peeled and diced

300 g sweet potato peeled and diced

1 litre chicken stock

1 cup water

½ cup grated Parmesan plus extra to serve

200 ml tub creme fraiche

Method

1.Heat olive oil and butter in a flameproof casserole dish (16-cup capacity) over a medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is soft. Stir in rice. Add pumpkin and potato, stock and water. Bring to boil. Cover with lid. Transfer to oven.

2.Cook in a hot oven (200C) for about 20 minutes, or until rice is tender. Remove from oven. Stir in parmesan and creme fraiche. Season with salt and pepper.

3.Garnish with extra parmesan. Serve immediately.