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© StockFood

Oven-baked risotto with pumpkin


Preparation and cooking time: 1 h 45 min


  1. 2 tbsp olive oil

  2. 2 shallots, finely chopped

  3. 2 cloves garlic, finely chopped

  4. 175 g Arborio rice

  5. 150 ml dry white wine

  6. 1 l vegetable stock, kept hot on the stove

  7. 80 ml double cream

  8. 1/4 small pumpkin, seeded, cut into thin wedges

  9. Salt and freshly ground black pepper

  10. To serve: 3–4 tbsp crème fraîche and 2-3 tbsp grated Parmesan

Preparation method:

  1. For the risotto: Heat olive oil in a large, shallow iCook pan (for instance, the senior Sauté pan from the Family Set). Set over a medium heat until hot. Add the shallots, garlic and pinch of salt. Sweat for 5–6 minutes until softened.

  2. Add the rice and cook for 2–3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, then reduce to a simmer for a further 2 minutes.

  3. Incorporate the stock by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.

  4. Continue until the rice has absorbed all the stock and is tender to the bite and creamy; about 25–30 minutes. You may not need to use all the stock.

  5. Preheat the oven to 190°C (170° fan) | 375F | gas 5.

  6. Once the rice is ready, stir in the double cream and adjust the seasoning to taste. Spoon into a baking dish and top with the pumpkin wedges.

  7. Bake for about 30–40 minutes until the risotto is browned on top and the pumpkin is tender to the tip of a knife.

  8. To serve: Remove from oven and leave to stand for 5 minutes before serving with dollops of crème fraîche. Sprinkle on grated Parmesan.

Oven-baked risotto with pumpkin (as PDF / as an ePub )

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