Brazen’s Oven Baked Pumpkin Risotto

2 cups diced pumpkin
1 cup Arborio rice
1 onion, finely chopped
2 ½ cups chicken stock
30g butter, chopped
2 Tab grated parmesan
2 Tab chopped parsely
Seasonings to taste

Place pumpkin, rice, and onion into a large ovenproof dish. Stir in stock. Top with butter. Cover dish tightly with a lid or foil.

Bake in moderate (180 degree) over for 30-40 minutes, or until rice and pumpkin are tender.

Stir in cheese, parsley and seasonings just before serving.

** for some reason i have become famous for this recipe on the essential baby website. actually it's not my recipe, it came from Georgia, an online friend :) i haven't even made it all that much as g isn't all that keen on it lOL now that we have the thermomix it's quicker to use that on a work day (20 mins cooking compared to 40). but i thought i'd add it in here for posterity and to see if it gets any new fans LOL

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