pumpkin baked risotto

A baked dish full of delicious pumpkin and fresh sage.

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8 portions

Prep Time:

10 minutes

Cook Time:

45 minutes


8 months +

About this Recipe

A baked dish full of delicious pumpkin and fresh sage.

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  • 2 Tbsp unsalted butter
  • 1 medium onion, diced 
  • 2 cloves garlic
  • 2 Tbsp fresh sage, finely chopped 
  • 1¼ cup Arborio rice
  • 3 cups reduced salt chicken or vegetable stock
  • 400g butternut pumpkin, peeled and cut into 1cm cubes
  • 2 x Rafferty’s Garden Brown Rice, Bean & Pumpkin
  • ½ cup Parmesan cheese 

If fresh sage not available, use fresh thyme instead

Step by Step Instructions

Step 1

Preheat oven to 180°C.

Step 2

Using a large oven proof dish that has a lid, melt one Tbsp butter over medium heat. Add the onion and garlic and cook until onion is translucent, stirring regularly. Add chopped sage and cook for one minute.

Step 3

Add rice and stir so all the rice grains are coated with the butter and semi translucent.

Step 4

Add ¼ stock and cook until the liquid evaporates, about one minute.

Step 5

Add pumpkin and Rafferty’s Garden Brown Rice, Bean & Pumpkin and stir through. Add remaining stock and let liquid heat up but do not boil.

Step 6

Put baking paper over mixture and cover with tight fitting lid and bake for 45 minutes.

Step 7

Add remaining butter and parmesan cheese and stir well. Spoon into bowls and serve.


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