Creamy Baked Pumpkin Risotto with Crispy Sage

Cover the pot with the lid, or seal tightly with foil. Transfer to the oven and bake for 25 minutes, until the rice is tender with a slight bite. If the rice is still hard, cover and bake for 5 minutes more.

While the risotto bakes, make the crispy sage. Melt 50 g butter in a small pan over medium-high heat. When it foams, add the whole sage leaves and cook for 1-2 minutes, stirring gently, until crisp.

Lift the sage leaves onto a paper towel-lined plate. Pour the browned butter into a heatproof jug or bowl and set aside for serving.

Remove the risotto from the oven. Stir in the remaining 2 tbsp butter and the Parmesan, then beat vigorously with a wooden spoon until the pumpkin breaks down and the risotto becomes creamy.

Adjust the texture with a splash of hot water if needed. The risotto should be loose and creamy, spreading slightly in the bowl rather than standing in a mound.

Season with salt and pepper to taste. Spoon into bowls and top with crispy sage, a drizzle of brown butter, and extra grated Parmesan. Serve immediately.