Baked Pumpkin Risotto

Time: 1 hour

Serving Size: 6 - 8 people

This is an absolute winner!!

I now only make risotto this way … no more standing by the stove and stirring!

The oven does all the work and the flavour is awesome.


2 tblsp Olive Oil

2 rashers Bacon; Chopped

2 Leeks: Rinsed and Sliced

2 cloves Garlic

3/4 Cup Arborio Rice

2 1/4 Cup Chicken Stock

500g Butternut Pumpkin, Skin Removed and Cut into Cubes

1/2 cup Parmesan Cheese; Freshly Grated

20g Butter

100g Spinach Leaves

2 tblsp Parsley; Finely Chopped

1/2 tsp Salt & Pepper


Heat pan with olive oil.

Add bacon and leeks to pan and cook 4 minutes.

Add garlic. Cook 2 minutes.

Transfer to large oven proof dish.

Add Arborio rice and chicken stock along with pumpkin to dish.

Add lid and place in 180.C oven 40 minutes.

Remove from oven and add Parmesan cheese, butter and spinach leaves along with salt and pepper.


Mix well and let sit for 5 minutes.

Add parsley and sprinkle on top for garnish.

Serve and enjoy!