Baked Pumpkin and Pear Risotto

Pumpkin baked risotto with pear and spinach in a bowl with chives and parmesan

Baked Pumpkin and Pear Risotto

Get ready to experience the ultimate warming comfort food with our baked pumpkin risotto with caramelised pears and parmesan.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: French, Italian, Mediterranean

Keyword: Baked Pumpkin Risotto

Total Time: 30

Servings:

Equipment

Oven grill
Baking tray
Kettle
Lidded casserole
Stovetop

Ingredients

4 cloves garlic
1 leek
40 g butter
1 tablespoon olive oil 2 tablespoon total for the recipe
¼ teaspoon ground cinnamon ½ teaspoon total for the recipe (opt.)
¼ teaspoon nutmeg opt.
¼ teaspoon ground ginger opt.
1.5 cup arborio rice
2 ⅓ cup boiling water
2 teaspoon vegetable stock concentrate
2 pear
½ butternut pumpkin squash
1 tablespoon olive oil 2 tablespoon total for the recipe
2 tablespoon honey
¼ teaspoon ground cinnamon ½ teaspoon total for the recipe (opt.)
¼ teaspoon salt and pepper
60 g baby spinach
⅓ bunch chives
60 g parmesan block

Instructions

Turn on your oven to 200 C. Arrange oven racks so there is one close to the top, and one close to the bottom. Line a tray with baking paper and set aside.
Mince garlic and cut leek into half moons. Meanwhile, put your kettle on to boil.
4 cloves garlic, 1 leek
Place a lidded casserole dish on medium heat. Add butter and olive oil. Sauté garlic, leek, cinnamon, nutmeg, and ground ginger for 1-2 mins, then add rice and cook for 2-3 mins.
NOTE: Spices are optional - kids may not like them.
4 cloves garlic, 1 leek, 40 g butter, 1 tablespoon olive oil, ¼ teaspoon ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, 1.5 cup arborio rice
Pour in boiling water and vegetable stock concentrate. Bring to a simmer, stir, then cover and put on the lower shelf in the oven for 18 minutes.
2 ⅓ cup boiling water, 2 teaspoon vegetable stock concentrate
Slice pear into segments and peel and slice pumpkin. Place on the baking tray. Drizzle with olive oil, honey, cinnamon (opt.), salt and pepper and place in the oven.
2 pear, ½ butternut pumpkin, 1 tablespoon olive oil, 2 tablespoon honey, ¼ teaspoon ground cinnamon, ¼ teaspoon salt and pepper
Chop baby spinach into strips and chop chives. Shave parmesan. Set aside.
60 g baby spinach, ⅓ bunch chives, 60 g parmesan
When the risotto timer goes, remove from the oven and carefully lift rice with a fork to see if all the liquid has evaporated. If not, return to the oven for 5 mins, otherwise, stir through spinach and replace the lid until it’s time to serve.
60 g baby spinach
Turn on the grill (broiler) and place the pear and pumpkin directly under it for 2-3 mins so it caramelises (but don’t let it burn).
Serve bowls of risotto topped with pumpkin and pear, shaved parmesan and chives.
Kids may prefer pear, pumpkin and risotto served separately.
⅓ bunch chives, 60 g parmesan

Nutrition