No fuss Baked Butternut Sage Risotto

This recipe is just too good to be true. Risotto without all the laddling of stock and constant stirring. Delish too. Thank you Donna Hay. The more recipes I try from this book, the more I just love it...

Ingredients

• 1 tbsp olive oil
• 12 sage leaves
• 400 g risotto rice, preferably arborio
• 800 g pumpkin, pelled and chopped into small pieces
• 1.25 litres chicken stock
• 30 g butter
• 40 g parmesan, finely grated
• finely grated parmesan and fried sage leaves, to serve

Method

1. Preheat oven to 200C/180C fan/gas 6.

2. Heat a large ovenproof saucepan over medium-high heat. Add the oil and onion and cook for 3 minutes or until soft. Add the sage and cook for 1 minute. Add the rice, pumpkin and stock and cover with a tight-fitting lid. Bake for 30 minutes.

3. The risotto will be quite liquid. Season with salt and pepper, then stir through the butter and parmesan for 2 minutes until the risotto thickens slightly. Sprinkle with extra parmesan and fried sage leaves to serve.