Dinner ideas

Baked pumpkin, sage and camembert risotto

We baked a whole wheel of camembert in this decadent pumpkin risotto. Yum!
Tray of pumpkin risotto with a baked camembert in middle

A big bowl of this pumpkin baked risotto with camembert is the very definition of comfort food. It’s from our book Food for the Soul, published in 2016.

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1.Preheat oven to 180°C/350°F.
2.Bring soup and stock to the boil in a medium saucepan. Reduce heat; simmer, covered.
3.Meanwhile, heat oil in a medium frying pan over medium heat; cook onion, garlic and sage, stirring occasionally, for 5 minutes or until onion softens. Add rice; stir to coat in onion mixture. Stir in soup mixture and half the parmesan; season to taste.
4.Spoon risotto mixture into a 2.5-litre (10-cup) shallow ovenproof dish. Top with pumpkin wedges, pushing wedges in slightly; place camembert in the centre. Cover dish with foil.
5.Bake risotto for 15 minutes, stirring gently halfway through cooking time without disturbing the camembert. Bake for a further 25 minutes or until rice and pumpkin are tender.
6.Meanwhile, heat extra oil in a small frying pan over medium heat; cook extra sage leaves for 1 minute or until crisp. Drain on paper towel.
7.Combine watercress and juice in a medium bowl; season to taste.
8.Serve risotto topped with hazelnuts, crisp sage leaves and remaining parmesan; accompany with the watercress mixture.

You can use brie instead of camembert, if you like.

Recipe is not suitable to freeze.


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