Steps
- Preheat the oven to 350°F / 180°C. Melt 20g of unsalted butter in a heavy lidded ovenproof pot over medium-high heat.
- Cook 1 diced onion and 3 minced garlic cloves until translucent. Add 2 tablespoons of roughly chopped sage leaves and cook for 1 minute.
- Stir in 1½ cups of arborio rice until coated and translucent. Add ¼ cup of dry white wine and cook for 1 minute, until evaporated.
- Add 600g of peeled seeded cooking pumpkin, cut into ⅔in / 1.7cm cubes, and 3½ cups of vegetable broth. Heat until hot, without simmering.
- Cover and bake for 25 minutes, until the rice is just tender with a firm center. If still raw, bake for another 5 minutes.
- Stir in 30g of unsalted butter and ½ cup of finely grated Parmesan vigorously, until the pumpkin breaks down and the rice is creamy.
- Loosen with hot water if needed. Season with salt and pepper, and finish with grated Parmesan.