This rich, creamy risotto comes together in the oven, leaving you free to create a quick and flavourful sage brown butter to stir through at the end. This easy addition takes this vegetarian meal to the next level – taste it and see!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
Preheat the oven to 220°C/200°C fan-forced. Peel and chop the butternut pumpkin into bitesized chunks. Finely chop the brown onion. Cut the zucchini into small chunks. Finely chop the garlic. Zest the lemon to get a generous pinch and cut into wedges. Place the pumpkin on a lined oven tray with a drizzle of olive oil and and season with salt and pepper. Toss to coat, then roast until tender and lightly charred around the edges, 25-30 minutes.
While the pumpkin is roasting, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion and zucchini until softened, 3-4 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the water, the salt, arborio rice and vegetable stock pot. Bring to the boil, then remove from the heat.
Transfer the risotto into a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: ‘Al dente’ risotto is cooked through but still slightly firm in the centre.
While the risotto is baking, wash out the frying pan and return to a medium-high heat. Toast the pine nuts, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Thinly slice the sage leaves. When the risotto has 5 minutes cook time remaining, return the pan to a medium-high heat and add the butter. Cook until foaming and browned slightly, 1-2 minutes. Add the sage, lemon zest and cook until fragrant, 1 minute. Set aside.
Thinly slice the silverbeet. Stir the grated Parmesan cheese, sage brown butter and silverbeet through the risotto until the Parmesan has melted and the silverbeet has wilted, then gently stir through the roasted pumpkin. Stir through a splash of water to loosen the risotto if needed.
Divide the baked pumpkin risotto between bowls. Top with a squeeze of lemon, the reserved Parmesan and the toasted pine nuts.