Baked pumpkin risotto

There’s no constant stirring required with this oven-baked version of risotto. It’s the perfect way to use up Autumn’s pumpkins, but would also work well with other squash or sweet potato.

Ingredients

Serves: 4
Ready in: 45 mins

• 400g pumpkin, chopped into small chunks
• 1½ tbsp olive oil
• 6 Co-op Smoked Streaky Bacon Rashers, chopped
• 25g butter
• 1 onion, chopped
• ½ tsp dried thyme or sage
• 250g risotto rice
• 800ml chicken stock
• 50g Parmesan, grated
• Toasted pumpkin seeds or pine nuts, to serve (optional)

Method

1. Preheat the oven to 180°C/160°C fan/gas 4. Spread the pumpkin out on a baking tray, toss with the oil and season. Roast for 30-40 mins, turning halfway, until tender and golden.
2. Meanwhile, heat a casserole dish over a medium heat, then add the streaky bacon. Cook for about 5 mins, until golden. Add the butter and onion, and cook gently for 5-8 mins until softened. Stir in the dried thyme or sage.
3. Add the rice and cook, stirring, for a minute. Then pour in the stock, then cover with a lid and put into the oven for 30-40 mins, until the liquid has been absorbed and the rice is tender.
4. Stir in the cooked pumpkin and the Parmesan. Serve topped with extra Parmesan shavings and some toasted pumpkin seeds or pine nuts, if liked.