Ovenbaked Roasted Garlic and Pumpkin Risotto with Sage Beurre Noisette

I shared this recipe the other evening as a perfect quick evening meal. You can pre-roast the pumpkin and garlic a few days prior to save time. Oven-baking risotto is definitely my favourite way to still get the delicious flavour of risotto but without all of the stirring that I cannot stand when making risotto. The kids love risotto and I count this is a fabulous nourishing family friendly dish. I always add a bone broth or stock for that gut healing/extra protein goodness if I am doing a veggie risotto. Just to be fancy, make the beurre noisette. It is the creme de la creme to make this dish really boujji!

Ovenbaked Roasted Garlic and Pumpkin Risotto with Sage Beurre Noisette

Recipe for Ovenbaked Roasted Garlic and Pumpkin Risotto with Sage Beurre Noisette

Serves 3-4 people

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1 butternut pumpkin, peeled, seeds removed an chopped into cubes

1 garlic bulb, tips sliced off

1 red onion, diced

1.5 cups risotto rice

2 tbsp apple cider vinegar

3 cups stock/bone broth (beef or chicken)

Butter

Parmesan, grated

Salt and pepper

1/2 lemon or lime

5-6 sage leaves, torn

50g unsalted butter

Salt

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Preheat oven to 180c

Prepare pumpkin and garlic, add to large roasting tray, garlic bulb facing down. Generously drizzle in olive oil and good pinch of salt and pepper, toss to coat. Place in oven for 35-40 mins until caramelised and soft when prodded with fork.

In a large frying pan that houses a lid. Medium heat, good drizzle of olive oil, once hot add onion and fry until soft and fragrant.

Add rice and apple cider vinegar and stir until all coated for 1 min.

Add stock, roasted pumpkin and squeeze out roasted garlic cloves from bulb and mix well together. Bring to the boil. Place lid on, take off heat then pop in the oven for 15-18 minutes until rice is al dente.

Remove from oven add squeeze of lemon/lime, a good knob of butter, parmesan and stir through. Season to taste with salt and pepper.

Whilst risotto is in the oven. Time to make the “beurre noisette”, add 50g unsalted butter to a small saucepan, medium heat, gently heat until melted, stirring a few times. Butter will then start to splutter for 3 mins, keep stirring, turn down when butter reaches a more golden tan, then brown bits will start to form (milk solids), add sage leaves and 1/2 tsp salt and stir through until they are slightly crispy. Take off heat. Pour into jug to serve.

Goes great with side of steamed green beans or bitter salad (mustard leaves, rocket and radicchio).