Meat-Free Mondays: Oven-Baked Creamy Pumpkin Risotto

August 6, 2012
Win a trip to Bali

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).

Ingredients

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

6 Snacks for $1

1/2 cup finely chopped fresh basil

1/4 cup grated parmesan cheese

2 tablespoons mascarpone cheese or creme fraiche

2 tablespoons olive oil

Method

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?

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.

SUBSCRIBE

 

You Said

Comments

Win a holiday to Bali
Win 10K cash