Oven-Baked Risotto with Pumpkin & Thyme

This is a fabulous quick way to cook risotto - and no, it’s probably not for traditionalists, but it is a great, quick, mid-week dinner when there isn’t time to stand around and stir risotto!

Vary the vegetables and herbs, add cooked shredded chicken, seafood, chorizo or crisp prosciutto to complete the dish.

You can easily double this recipe to serve more guests.

Ingredients

• 1/2 red onion, chopped
• 1 clove garlic, crushed
• 1 cup (200g) Arborio rice
• 400g pumpkin or kumera, chopped into small pieces
• 750ml ( 2 1/2 cups) chicken or vegetable stock
• sea salt & pepper
• olive oil
• 75ml white wine
• 25g soft butter
• small bunch fresh thyme
• 1/4 cup parmesan cheese, grated
• extra grated parmesan, chopped parsley and thyme leaves to serve

Method

1. Preheat the oven to 180C
2. Bring the stock to a gentle simmer in a pan on the stove-top, or heat in the microwave, about 4 - 5mins on HIGH.
3. Heat a large ovenproof pan or casserole over medium- high heat. Add just enough olive oil to cover the base of the pan.
4. Add the onion and garlic and cook for a few minutes until softened. Season well with salt and pepper.
5. Add the rice, pumpkin and thyme and stir to coat with the oil.
6. Add the white wine, allow to simmer until it is almost evaportated
7. Add the hot stock and bring to the boil. Stir to combine the ingredients
8. Cover the pan with a piece of baking paper, and then with a tight fitting lid.
9. Bake on the centre shelf for 20 - 25 minutes, or until almost all the liquid is absorbed and the rice is tender.
10. As all ovens are different, make sure you check your risotto at 20 minutes. In my oven that is the right time, but it may not be for yours. The dish should be reasonably moist, but do taste and make sure the rice is tender.
11. If you are adding some crisp prosciutto to your dish. Add this to the bottom shelf of the oven on a separate tray, for the last 10 minutes of the cooking time.
12. Stir through the soft butter and grated parmesan and taste for seasoning.

To serve

1. Slosh over a little extra olive oil, sprinkle with the extra herbs and parmesan and any extra goodies you fancy.

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