Baked Pumpkin Risotto

Name: Baked Pumpkin Risotto
Ingredients: 2 tblsp Olive Oil; 2 rashers Bacon, Chopped; 1 Leek, Rinsed and Sliced; 2 cloves Garlic; 3/4 Cup Arborio Rice; 2 1/4 Cup Chicken Stock; 500g Butternut Pumpkin, Skin Removed and Cut into Cubes; 1/2 cup Parmesan Cheese; Freshly Grated; 20g Butter; 100g Spinach Leaves; 2 tblsp Parsley; Finely Chopped; 1/2 tsp Salt & Pepper

5 - 2 reviews

Dinner

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This is an absolute winner!!

And the first recipe I posted on Facebook back in the day that went gang busters.

I now only make risotto this way … no more standing by the stove and stirring!

The oven does all the work and the flavour is awesome.

Ingredients

Method

Preheat oven 180.C
Heat pan with olive oil.
Add bacon and leeks to pan and cook 4 minutes.
Add garlic. Cook 2 minutes.
Transfer to large oven proof dish.
Add Arborio rice and chicken stock along with pumpkin to dish.
Add lid and place in oven 40 minutes.
Remove from oven and add Parmesan cheese, butter and spinach leaves along with salt and pepper.
Mix well and let sit for 5 minutes.
Add parsley on top for garnish.
Serve and enjoy!