Oven-Baked Pumpkin & Sage Risotto

Prep 10 mins

Cooking 45 mins

Level medium

Serve 4

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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



Preheat oven to 180°C.
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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.
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Add rice to the dish and coat in the melted butter. Cook for 1-2 minutes. Stirring frequently.
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Place the stock in a small saucepan and bring to the boil.
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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.
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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.
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