PUMPKIN, SAGE & CAMEMBERT BAKED RISOTTO

PREP + COOK TIME 1 HOUR SERVES 4

3½ cups (875ml) homemade or bought pumpkin soup

2 cups (500ml) salt-reduced vegetable stock 2 tablespoons olive oil

1 large brown onion (200g), chopped finely

2 cloves garlic, crushed

5 fresh sage leaves

1 ½ cups (300g) arborio rice

¾ cup (60g) shaved parmesan

350g jap pumpkin, sliced thinly into wedges

250g whole camembert cheese

2 tablespoons olive oil, extra

12 fresh sage leaves, extra

60g trimmed watercress

1 tablespoon lemon juice

1/3 cup (45g) roasted hazelnuts, chopped coarsely

1 Preheat oven to 180°C/160°C fan.

2 Bring soup and stock to the boil in a medium saucepan. Reduce heat; simmer, covered.

3 Meanwhile, heat oil in a medium frying pan over medium heat; cook the onion, garlic and sage, stirring occasionally, for 5 minutes or until onion softens. Add rice; stir to coat in onion mixture. Stir in the soup mixture 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 the 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.