We love a traditional risotto, but this oven-baked version produces a perfect, creamy risotto in just 30 minutes – making it the idea after-work dinner (and leftovers are great for lunch the next day).


5 cups low-salt vegetable stock, warm

2 cups arborio rice

2 cups pumpkin or butternut squash, diced in 1cm cubes

1/2 brown onion, finely chopped

1/2 cup finely chopped fresh basil

1/4 cup grated parmesan cheese

2 tablespoons mascarpone cheese or creme fraiche

2 tablespoons olive oil


1. Heat oven to 200C.

2. Combine stock, rice, pumpkin or squash, and onion in a 3-litre baking dish. Season with salt and pepper, and stir to combine. Cover tightly with aluminum foil and bake, stirring occasionally, for 30-35 minutes, until the rice has absorbed the liquid and is cooked with a slight bite.

3. Remove from oven, stir in remaining ingredients, season to taste and serve.

What is your favourite risotto dish?