Roasted Risotto Pumpkin Pie | Healthy Diet

Roasted Risotto Pumpkin Pie

The clever thing about this pumpkin pie is that there’s no need to make pastry: the pumpkin acts as a delicious ‘container’ for the filling. What’s more, the risotto is baked in the oven, which saves all that endless stirring on the hob. Oh, and it’s gluten free, too.

Healthy Diet

By Healthy Diet

Serves: 4
cals 374
Roasted Risotto Pumpkin Pie

Ingredients

  • A small pumpkin or queen squash (about 1kg in weight)
  • 2 tbsp olive oil
  • 15g unsalted butter
  • 1 large shallot or two small ones, finely chopped
  • 1 garlic cloves, peeled and crushed
  • 100g butternut squash, peeled and chopped into bite-size cubes
  • 150g Arborio risotto rice
  • Small bunch of fresh sage, half roughly chopped, the other half set aside for garnish
  • 200ml white wine
  • 400ml vegetable stock, gluten free if necessary
  • 30g Parmesan or vegetarian alternative

Method

  1. Preheat your oven to 200°C/fan 180°C/gas mark 6.
  2. Start by slicing off the top of the pumpkin to make a lid or hat. Place this on the roasting tin. Scoop the seeds out of the pumpkin and hollow out some of the flesh to create the container for the pie. Rub the pumpkin with 1 tbsp of olive oil along with some salt and pepper. Place on the roasting tin along with the lid and bake for 25 minutes. Set aside.
  3. Turn the oven down to 170°C/fan 150°C/gas mark 3½. Put a ceramic dish into the oven to warm.
  4. Melt the butter in a medium nonstick pan over a medium heat and add the shallots. Fry for 5-7 minutes or until soft and golden. Add the garlic and butternut squash and stir well. Now add the rice and the chopped sage, remembering to save the whole leaves for later. Make sure all the ingredients are evenly coated in butter.
  5. Add the wine and stock and bring up to a gentle simmer. As soon as you have reached this point, tip the risotto into the warm ovenproof dish and bake uncovered for 30 minutes. Remove from the oven and stir in the Parmesan cheese. Spoon the cooked risotto into your roasted pumpkin and bake for a further 15-20 minutes or until your pumpkin ‘container’ is warm.
  6. While the filled pumpkin is warming through fry the sage leaves in a nonstick pan over a high heat.
  7. Just before serving, top with sage leaves and manoeuvre onto a pretty plate and place the lid on top at a jaunty angle.

Higgidy is spreading the feel-good feeling this British Pie Week (2nd– 8th March) by launching its #PieceofthePie campaign. The West Sussex-based business has pledged to match every Higgidy pie bought in supermarkets across the country with a pie donation to FareShare, the charity that fights hunger and tackles food waste in the UK.

This spicy tomato and lentil layer pie was provided by Higgidy.

Find more healthy recipes here!

Nutrition: per serving

Fat

12.3g

Saturated Fat

4.3g

Cholesterol

13mg

Sodium

167mg

Carbohydrate

45.4g

Protein

8.7g