Weekly Meal Plan – Winter Week 10, 2021 – Oven Baked Pumpkin and Sage Risotto

Name: Oven Baked Pumpkin and Sage Risotto
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 ½ cups arborio rice; 600 grams pumpkin (- grated); 3 ½ cups vegetable stock; 1 onion (- finely chopped); 2 tbsp butter; 3 garlic cloves (-crushed); 2 tbsp sage leaves (-roughly chopped); ¼ cup white wine ((use more stock if you don't have wine on hand)); ½ cup parmesan (- finely grated); 2 tbsp pepitas (toasted); ½ lemon; sat and pepper

Pumpkin Risotto / Teriyaki Chicken / Slow Cooked Moroccan Lamb / Oven Baked Meatballs

Oven Baked Pumpkin and Sage Risotto

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Who has time to stand and stir a risotto during the week?! This way you can get the clean up done while the oven does all the work.

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 4

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Ingredients

▢ 1 ½ cups arborio rice
▢ 600 grams pumpkin - grated
▢ 3 ½ cups vegetable stock
▢ 1 onion - finely chopped
▢ 2 tbsp butter
▢ 3 garlic cloves -crushed
▢ 2 tbsp sage leaves -roughly chopped
▢ ¼ cup white wine (use more stock if you don't have wine on hand)
▢ ½ cup parmesan - finely grated
▢ 2 tbsp pepitas toasted
▢ ½ lemon
▢ sat and pepper

Instructions

Preheat oven to 180C
Melt 1tbsp butter in an oven proof dish with lid over medium heat. Add onion and garlic and cook for 3 minutes. Add sage and cook for a minute.
Add rice and stir so that all the grains are coated.
Pour over wine and cook until the liquid evaporates (about a minute). Add the grated pumpkin and stock (hot) and gently stir to combine.
Pop the lid on (or cover tightly with foil) and place in the oven for 25 minutes.
While the risotto is cooking, heat a small frypan over low heat and gently toast the pepitas. Set the pepitas aside. Using the same pan, add 1 -2tbs butter and once melted add a handful of sage leaves and the zest of half a lemon and stir gently. Cook for about a minute or until crispy.
Remove risotto from the oven, stir in the parmesan cheese and a squeeze of lemon juice. Season with salt and pepper.
Top with toasted pepitas and sage mixture.