I think we probably all know that a risotto should be cooked on the stove top with constant attention and constant stirring, but there is another way when you would rather be in the living room with friends you have not seen in a while : the oven baked risotto.
Of course there are times when it is lovely to stand and stir, I know, but the oven baked risotto is a wonderful option for after work entertaining. Cooking in a pot that can go straight to the table for everyone to help themselves, hardly disrupts the gossip, giving an easy and friendly way to have dinner.
This risotto with pumpkin looks so nice too, the orange and the green invite people to dive in. The chicken is optional, but it definately makes it a bit more substantial.
Baked Pumpkin Risotto with Chicken
2 chicken breasts, cut into large cubes
2 cups Carnaroli rice
A splash of white wine
5 Cups of Chicken Stock
500g pumpkin, cut into bite size cubes
1/2 cup freshly grated Parmesan cheese
1 tablespoon butter
A handful of Parsely, roughly chopped
Preheat the oven to 190°c.
Heat a pot with a lid suitable for the stove and oven, if you do not have this heat a frying pan and have an oven proof casserole handy. Brown the chicken in a little olive oil and remove to a plate, do this in batches if necessary. Tip the rice into the pot and turn in the chicken frying residual goodness. Add the wine and stir to dislodge the chicken fond from the bottom of the pan. Add the pumpkin and the stock and stir. Bake for 20 minutes, then stir in the chicken. There will still be quite a lot of liquid in the pot. Bake for another 15 minutes, then take from the oven and add the Parmesan, butter and salt and pepper. Stir for at least a minute or until the risotto is creamy, taste and serve sprinkled with parsely.