Creamy Baked Pumpkin Risotto

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   Step 1: Preheat the oven to 180°C / 350°F.

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   Step 2: Melt 1 tbsp / 20 g of the butter in an ovenproof pot, preferably one with a lid, over medium-high heat.

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   Step 3: Add the garlic and onion and cook until the onion is translucent.

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   Step 4: Add the chopped sage and cook for 1 minute.

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   Step 5: Add the rice and stir until all the grains are coated in butter and semi-translucent.

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   Step 6: Add the white wine and cook until the liquid evaporates, about 1 minute.

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   Step 7: Add the pumpkin and broth and stir. Let the liquid heat up, but do not bring it to a simmer.

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   Step 8: Cover with the lid or tightly with foil and bake for 25 minutes, until the rice is just cooked—firm but not raw. If there is excess liquid, that is okay. If the rice is still uncooked, return the pot to the oven for 5 minutes.

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   Step 9: Add the remaining butter and Parmesan.

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    Step 10: Stir vigorously until the pumpkin breaks down into a purée and blends into the risotto. If the mixture is too thick, add a splash of hot tap water. Aim for a porridge-like consistency that slumps slightly when served rather than holding a tall, firm mound.

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    Step 11: Spoon into serving bowls. Garnish with crispy sage, 1 or 2 teaspoons of brown butter and grated Parmesan. Serve immediately.

Crispy sage and brown butter

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    Step 12: Melt the butter in a small pan over medium-high heat. Once it is foaming, add the sage leaves and stir gently.

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    Step 13: Cook for 1½ minutes or until crisp.

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    Step 14: Immediately transfer the sage to a paper-towel-lined plate and pour the butter into a heatproof jug. The butter should be brown.