Use a large oven proof dish that has a lid. Start by heating the oil on the stove top
Heat the stock (this can be done on the stove top or in the microwave)
Add finely sliced onion and garlic sauté until translucent and fragrant
Add the arborio rice with 1 -2 10 cm stalks of fresh thyme, cook for 1-2 minutes
Add the heated stock
Add the butternut pumpkin (if I am making this recipe for very young munchkins I grate the pumpkin so that it almost dissolves into the risotto during cooking, but it can also be cubed)
Bring to the boil
Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins
Stir in grated parmesan cheese
Return to the oven for 5 mins
Remove from the oven give a good stir and serve, you can serve with extra parmesan cheese if desired
Notes
½ a cup of crumbled Feta cheese can be added with the parmesan for a different flavour
Choose a low salt stock or a homemade stock
Freezes well, consider freezing in a silicon muffin tray for individual portions you can use for children at a later date
This recipe can easily be made dairy-free by removing the cheese