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Baked Pumpkin Risotto

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Ingredients
  

  • 3 TBSP olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 TBSP fresh thyme leaves picked
  • 1.5 cups carnaroli or aborio rice
  • 1/4 cup white wine or bone broth see notes
  • 600 grams pumpkin peeled and diced small
  • 3.5 cups chicken bone broth/stock warmed up if gelatinous
  • 1 TBSP butter
  • 1/2 cup grated parmesan plus extra for serving
  • 1 lemon zested
  • Finely chopped herbs such as chives and parsley to serve

Instructions
 

  • Preheat the oven to 180C.
  • Place a heavy based saucepan or casserole dish with a tight fitting lid over medium-low heat. Add the olive oil, onion and garlic, and cook until translucent.
  • Stir through the thyme leaves and rice. Add the wine (if using) and cook this for another minute, until it evaporates.
  • Add the pumpkin and the broth, cover with the lid and bake in the oven for 30 minutes. There should still be some excess liquid and the rice should be just cooked. If it isn't, cook for another 4-5 minutes. If it's dried out, add enough hot water or broth to loosen it up.
  • Stir through the butter, parmesan cheese and lemon zest. Use the spoon to mash/puree some of the pumpkin. Season to taste and garnish with extra parmesan and fresh herbs.

Notes

Whilst the cooking time should make the wine non-alcoholic, we would recommend for young children to substitute the wine for bone broth.
If you do not have bone broth you can use vegetable stock. For information on bone broth, how to make it and shelf stable brands visit this blog.
Tried this recipe?Let us know how it was!