Pumpkin, sage and camembert baked risotto

SERVES 4 PREP AND COOK TIME 1 HOUR

3½ cups (875ml) prepared pumpkin soup 2 cups (500ml) salt-reduced vegetable stock 2 tablespoons extra virgin olive oil 1 large (200g) brown onion, chopped finely 2 cloves garlic, crushed 5 fresh sage leaves 1½ cups (300g) arborio rice

¾ cup (60g) shaved parmesan 350g Jap pumpkin, sliced thinly into wedges 250g whole camembert cheese 2 tablespoons extra virgin olive oil, extra 12 fresh sage leaves, extra 60g trimmed watercress 1 tablespoon lemon juice

⅓ cup (45g) roasted hazelnuts, chopped coarsely

1 Preheat oven to 180°C (160°C fan-forced). 2 Bring soup and stock to 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 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.

Not suitable to freeze or microwave.