Pumpkin & camembert baked risotto

PREP + COOK TIME 1 HOUR SERVES 4

875ml prepared or store-bought pumpkin soup

2 cups (500ml) vegetable stock

2 tbsp olive oil, plus 2 tbsp extra

1 large onion, finely chopped

2 garlic cloves, crushed

5 fresh sage leaves, plus 12 leaves extra

1½ cups (300g) Arborio rice

¾ cup (60g) shaved Parmesan

350g pumpkin, sliced thinly into wedges

250g whole camembert cheese

60g trimmed watercress

1 tbsp lemon juice

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

1 Preheat oven to 180°C.

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

3 Heat the 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, stirring to coat in the onion mixture. Stir in the soup mixture and half of the Parmesan. Season.

4 Spoon the risotto into a 2.5-litre (10-cup) shallow ovenproof dish. Top with the pumpkin, pushing into the risotto slightly. Place camembert in the centre. Cover with foil.

5 Bake 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 Heat the extra oil in a small frying pan over medium heat. Cook the extra sage leaves for 1 minute or until crisp. Drain on a paper towel.

7 Combine the watercress and lemon juice in a medium bowl. Season.

8 Serve risotto topped with the hazelnuts, crisp sage leaves and remaining Parmesan. Accompany with the watercress mixture.