16 C
Friday, May 24, 2024

Oven-baked risotto with pumpkin

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2 tblsps olive oil

25 g butter chopped

1 onion finely chopped

1 tsp garlic paste

1 ½ cups Arborio rice

300 g pumpkin peeled and diced

300 g sweet potato peeled and diced

1 litre chicken stock

1 cup water

½ cup grated Parmesan plus extra to serve

200 ml tub creme fraiche


  1. In a flameproof casserole dish with a capacity of 16 cups, melt the butter and olive oil over medium heat. Add the onion and garlic. Cook the onion until tender, stirring periodically. Stir in the rice. Add the potato, pumpkin, and stock. heating to a boil Wrap in a lid. Place in the oven.
  2. Cook rice for 20 minutes or until cooked in a hot oven (200C). Take out of the oven. Add parmesan and crème fraiche and stir. Add salt and pepper to taste.
  3. Add more parmesan for garnish. Serve right away.
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