2 tblsps olive oil
25 g butter chopped
1 onion finely chopped
1 tsp garlic paste
1 ½ cups Arborio rice
300 g pumpkin peeled and diced
300 g sweet potato peeled and diced
1 litre chicken stock
1 cup water
½ cup grated Parmesan plus extra to serve
200 ml tub creme fraiche
- Heat olive oil and butter in a flameproof casserole dish (16-cup capacity) over a medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is soft. Stir in rice. Add pumpkin and potato, stock and water. Bring to boil. Cover with lid. Transfer to oven.
- Cook in a hot oven (200C) for about 20 minutes, or until rice is tender. Remove from oven. Stir in parmesan and creme fraiche. Season with salt and pepper.
- Garnish with extra parmesan. Serve immediately.