Winter is my favourite food-season. All that hearty, carb-laden, warming food that you know is going straight to your ass but you kinda don’t care as you’re savouring each morsel? That’s the part of winter I look forward to.
Risotto is one of those perfect blustery afternoon wonders- filling and nourishing, but unfortunately when it comes to risotto, I’m caught between a rock and a hard place. Risotto is meant to be served with a creamy, soup-like texture but I have a husband that absolutely refuses to go anywhere near ‘creamy, soupy rice’. So in the interest of getting him to eat it, I did cook it down a little further than I’d normally go. It was still tasty, but not a truly perfectly cooked risotto, so bear this in mind when you’re preparing yours.
I was inspired by Donna Hay’s Baked Pumpkin and Sage risotto recipe because it’s baked which means you can pop it in the oven and not have to worry about it until it’s ready!
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cups (400g) arborio rice
- 800g pumpkin, peeled and chopped into small pieces
- 1¼ litres (5 cups) chicken stock (* I used 4 cups of stock and 1 cup of white wine…because I can)
- 1/2 leek, sliced
- 1 chorizo sausage, sliced
- 1/2 cup mushrooms
- sea salt and cracked black pepper
- 30g butter
- ½ cup (40g) finely grated parmesan
- extra finely grated parmesan to serve
- Preheat oven to 200°C (400°F).
- Heat a large ovenproof saucepan over medium-high heat.
- Add the oil and onion, lee and mushrooms and cook for 3-5 minutes or until soft.
- Add the Chorizo and cook for 1 minute.
- Add the rice, pumpkin and stock /wine and cover with a tight-fitting lid. Bake for 30 minutes.
- The risotto will be quite liquid. Stir through the salt, pepper, butter and parmesan and stir for 2 minutes until the risotto thickens slightly.
- Sprinkle with extra parmesan to serve.