Oven-Baked Pumpkin & Sage Risotto

Prep 10 mins

Cooking 45 mins

Level medium

Serve 4

No Reviews

Ingredients

Adjust Servings
1 tablespoon unsalted butter
1 tablespoons garlic-infused olive oil
400g Japanese pumpkin, cut into 2cm cubes
40g pancetta or bacon
1 1/2 cups Arborio rice
1L low FODMAP vegetable stock
1/2 cup chardonnay
5 fresh sage leaves
salt and pepper
1 cup grated parmesan cheese, plus extra to serve

Directions

1.

Preheat oven to 180°C.
Mark as complete
2.

Melt the butter with garlic-infused oil in a large cast-iron casserole dish over medium heat. Add pumpkin and pancetta and cook for 5 minutes.
Mark as complete
3.

Add rice to the dish and coat in the melted butter. Cook for 1-2 minutes. Stirring frequently.
Mark as complete
4.

Place the stock in a small saucepan and bring to the boil.
Mark as complete
5.

Add the chardonnay to the rice and stir until absorbed. Add the hot stock, sage leaves and season with salt and pepper. Bring to the boil and cover with a lid. Remove risotto from stove and place in oven. Bake for 30 minutes.
Mark as complete
6.

Just before serving stir through Parmesan cheese. Serve immediately with cracked pepper and an extra sprinkle of cheese if desired.
This recipe is Monash University Low FODMAP Certified™ as part of the Monash University Certification Program. One serve made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional. Monash University Low FODMAP Certified trade mark is used under licence in Australia by Cazbah Media Pty Ltd.
Mark as complete

Notes

Leave a Reply

Your email address will not be published. Required fields are marked *