Take the stress out of creating a perfect risotto with this oven-baked version.
INGREDIENTS
50g butter
12 fresh sage leaves
1 large leek, thinly sliced crossways
1 garlic clove, crushed
1L (4 cups) Massel chicken style liquid stock
330g (1 1/2 cups) arborio rice
125ml (1/2 cup) dry white wine
1/2 (about 500g) butternut pumpkin, peeled, deseeded, cut into 2cm cubes
2 teaspoons olive oil
Salt & freshly ground black pepper
25g (1/3 cup) finely grated romano cheese
1 tablespoon finely shredded fresh sage, extra
METHOD
Preheat oven to 200°C. Melt butter in a large flameproof dish over medium-high heat until foaming. Add sage leaves and cook for 2 minutes or until crisp. Use tongs to transfer to a plate lined with paper towel. Set aside.
Add leek and garlic to the same pan and cook, stirring, for 5 minutes or until leek is soft. Remove from heat. Add stock, rice and wine. Cover with a tight-fitting lid or foil and bake on the middle shelf of the preheated oven, stirring every 15 minutes, for 35 minutes or until rice is tender and liquid is absorbed.
Meanwhile, place pumpkin on a baking tray. Drizzle with the oil and season with salt and pepper. Bake on top shelf of the preheated oven for 30 minutes.
Add pumpkin, romano cheese and shredded sage to the risotto and stir until just combined. Taste and season with salt and pepper.
To serve, divide risotto evenly among serving bowls. Top with reserved sage leaves and serve immediately.