Baked Pumpkin & Parmesan Risotto

Updated at: Thu, 17 Aug 2023 07:01:48 GMT

Step 1

Preheat oven to 220°C/200°C fan-forced. • Peel and chop butternut pumpkin into bite-sized chunks. Finely chop brown onion and garlic. Chop carrot into bite-sized chunks. • Zest lemon to get a generous pinch, then cut into wedges. Set aside. • Place pumpkin and carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender and lightly charred around the edges, 25-30 minutes.

Step 2

While the veggies are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook onion until softened, 3-4 minutes. • Add 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 heat.

Step 3

Transfer risotto to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

Step 4

When the risotto has 5 minutes remaining, pick and finely chop rosemary. • Wash out frying pan, then return to medium-high heat with the butter. Cook until foaming and slightly browned, 1-2 minutes. • Add rosemary and lemon zest and cook until fragrant, 1 minute. Set aside.

Step 5

Thinly slice silverbeet. • When the risotto is ready, stir through rosemary brown butter, silverbeet and some grated Parmesan cheese (reserve some for garnish!) until cheese is melted and silverbeet is wilted. • Gently stir through roasted pumpkin.

Step 6

Divide baked pumpkin and Parmesan risotto between bowls. • Squeeze over some lemon juice. • Sprinkle with pine nuts and reserved Parmesan. • Serve with any remaining lemon wedges. Enjoy!

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