Baked Pumpkin & Parmesan Risotto
with Sage Brown Butter & Silverbeet
- Milk
- Pine Nut
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
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!
Ingredients
1
butternut pumpkin
1
brown onion
1
zucchini
2 clove
garlic
½
lemon
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy.)
1 packet
vegetable stock pot
1 bag
sage
1 packet
silverbeet
1 packet
pine nuts
(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
2 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
2 cup
water
¼ tsp
salt
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 220°/200°C fan-forced. Peel and chop the butternut pumpkin into bite-sized chunks. Finely chop the brown onion. Cut the zucchini into small chunks. Finely chop the garlic. Zest the lemon to get a generous pinch, then cut into wedges. Place the pumpkin on a lined oven tray. Drizzle with olive oil 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.
When the risotto has 5 minutes cook time remaining, thinly slice the sage leaves. Wash out the frying pan, then return to a medium-high heat. Add the butter and cook, until foaming and slightly browned, 1-2 minutes. Add the sage and lemon zest and cook until fragrant, 1 minute. Set aside.
Thinly slice the silverbeet. Stir the grated Parmesan cheese (reserve some for garnish!), sage brown butter and silverbeet through the risotto until the Parmesan is melted and the silverbeet is wilted. Gently stir through the roasted pumpkin.
TIP: Add 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 pine nuts.
