Baked pumpkin risotto

This baked pumpkin risotto is a real autumn treat that tastes wonderful, but is easy to make with minimal ingredients. The pumpkin gives the risotto a natural creaminess and sweetness without the need for oil, butter or dairy products that risotto traditionally includes. The result is velvety, full-bodied, vegetable-rich and low in fat, and of course gluten-free – perfect for everyday meals as well as more festive lunches or dinners. As a bonus, it’s a versatile health dish – the glucose in the pumpkin provides support for the liver, while the rosemary and sage step in to defend the body against pathogens.

Quantity: 4-6 risotto lovers

Preparation time: 60 minutes

Difficulty: Easy

You will need:

• 1 medium onion (finely chopped)
• 2 cloves of garlic (crushed or finely chopped)
• 400 g pumpkin (cut into cubes)
• 2 tablespoons sage leaves (finely chopped)
• 1 tablespoon rosemary (finely chopped)
• 285 g risotto rice (plain or brown)
• 960 ml natural fruit broth
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon sea salt (or add to taste)
• handful of pumpkin seeds (to serve)

How to make pumpkin risotto?

Preheat the oven to 180 degrees. Then add a drop of water to the pan and add the chopped onion and garlic. Simmer until they become transparent and aromatic. This should take about 5 minutes. Add enough water to prevent the onion and garlic from sticking to the pan. Then add the pumpkin cubes to the pan and simmer for another 5 minutes.

Then place the braised onion, garlic and pumpkin in the bottom of the ovenproof dish (or a dish with a lid). Add the risotto rice, chopped sage and rosemary, lemon juice and vegetable stock. Season with salt. Cover the casserole (or oven dish) with a lid and place in a preheated oven. Bake the risotto for about 40-50 minutes, stirring occasionally. Add more vegetable stock or water as needed to maintain the risotto’s creamy consistency.

When the rice and pumpkin are soft and the excess liquid has evaporated, remove the pot from the oven. Stir well to break up the pumpkin pieces. Taste and season with more salt if necessary. Transfer risotto to bowls and serve with pumpkin seeds.