Baked Pumpkin Risotto

Ingredients
1 tbsp extra virgin olive oil
270g Nice Rice Medium Grain Rice

1 brown onion, finely diced
2 garlic cloves, minced
430g pumpkin, diced into small cubes
700ml chicken stock
6-8 sage leaves, roughly chopped
100g baby spinach
50g unsalted butter
50g parmesan, grated
Salt and pepper to taste

Method:
1. Preheat oven to 200°C. Heat olive oil In an ovenproof saucepan over medium heat. Sauté
onions and garlic until they're soft and translucent. Add sage and rice, stirring regularly until
each grain is coated in oil.

2. Add pumpkin and chicken stock, seasoning generously with salt and pepper. Stir until small
bubbles form on the surface, but avoid bringing it to a full simmer.

3. Cover and transfer the pan to the oven, cooking for 25 minutes or until the rice is just cooked.
Remove from the oven and uncover. Stir in butter and parmesan vigorously until the pumpkin
softens and blends into the risotto. Continue stirring for about 2 minutes or until it thickens and
any liquid is absorbed.

4. Divide into bowls and serve, garnishing with an extra grating of parmesan as needed.

Serves 4