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
Preheat oven to 180°C.
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.
Add rice and stir so all the rice grains are coated with the butter and semi translucent.
Add ¼ stock and cook until the liquid evaporates, about one minute.
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.
Put baking paper over mixture and cover with tight fitting lid and bake for 45 minutes.
Add remaining butter and parmesan cheese and stir well. Spoon into bowls and serve.
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