Baked Pumpkin And Sage Risotto | Donna Hay

Name: Baked Pumpkin And Sage Risotto | Donna Hay
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 12 sage leaves; 2 cups (400g) arborio rice; 800g pumpkin, peeled and chopped into small pieces; 1 1/4 litres (5 cups) chicken stock; sea salt and cracked black pepper; 30g butter; ½ cup (40g) finely grated parmesan; extra finely grated parmesan and fried sage leaves, to serve

www.donnahay.com.au

This recipe quick and easy! Baking risotto in the oven is super fast and effective.

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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Ingredients

1 tablespoon olive oil
1 onion, chopped
12 sage leaves
2 cups (400g) arborio rice
800g pumpkin, peeled and chopped into small pieces
1 1/4 litres (5 cups) chicken stock
sea salt and cracked black pepper
30g butter
½ cup (40g) finely grated parmesan
extra finely grated parmesan and fried sage leaves, to serve

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