Name: Pumpkin risotto pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 500 gram seeded, peeled, chopped pumpkin; 1 tablespoon olive oil; 1 teaspoon rosemary, chopped; 4 cup vegetable stock; 20 gram melted butter, plus 30g extra; 1 chopped onion; 1 thinly sliced baby fennel; 1 3/4 cup arborio rice; 3 sheets filo pastry; salad leaves, to serve

Ingredients

500 gram seeded, peeled, chopped pumpkin

1 tablespoon olive oil

1 teaspoon rosemary, chopped

4 cup vegetable stock

20 gram melted butter, plus 30g extra

1 chopped onion

1 thinly sliced baby fennel

1 3/4 cup arborio rice

3 sheets filo pastry

salad leaves, to serve

Method

1.Preheat oven to 200°C. Lightly grease and line an oven tray with baking paper.

2.Arrange pumpkin on tray. Drizzle with oil and sprinkle with rosemary. Season. Bake 25-30 minutes, until tender.

3.Meanwhile, in a medium saucepan, bring stock to the boil on high. Cover and keep hot.

4.Melt butter in a large saucepan on medium. Sauté onion and fennel 2-3 minutes, until tender. Add rice, stirring to coat. Gradually add stock, 1 cup at a time, stirring between additions until liquid is absorbed. Rest, covered, 3 minutes.

5.Brush a 23cm round pie dish with butter. On a clean surface, layer filo sheets, brushing each with extra melted butter. Cut in half and stack to create 6 layers. Line pie dish with filo, trimming to fit. Bake 5-10 minutes, until golden and crisp. Cool 5 minutes.

6.Stir pumpkin through risotto and spoon into filo case. Top with sage leaves. Serve with salad.

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