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.
Looking for more risotto recipes?
Ingredients
Method
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.
Note
