Photo: Creamy Baked Pumpkin Risotto Recipe
Ingredients
- 5 cups low-sodium chicken or vegetable broth
- 2 cups arborio rice
- 2 cups pumpkin or butternut squash, small dice
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1/2 medium yellow onion, minced
- 1/2 cup finely chopped fresh basil
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons mascarpone cheese
- 2 tablespoons olive oil
Directions
Heat oven to 400 degrees F and arrange a rack in the middle.
Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
Remove from oven, stir in remaining ingredients, season to taste and serve.
Serves: 6; Calories: 269; Total Fat: 11 grams; Saturated Fat: 4 grams; Protein: 9 grams; Total carbohydrates: 36 grams; Sugar: 3 grams; Fiber: 2.5 grams; Cholesterol: 12 milligrams; Sodium: 253 milligrams
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By jennifer.raey.m...
Port Angeles
on June 19, 2012
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I don't think that the recipe time is accurate; I have a hot oven, and yet after 40 minutes, it was still liquid, and the rice hadn't even begun to plump up. This was confusing, as I watched Aida make it on her show; I remember that her cubes looked rather large, but to be safe, I diced mine into 1/8" cubes. After an hour and twenty minutes, the rice had puffed up, and actually was beginning to stick on the bottom of my casserole dish, and yet the cubes of squash were still very chewey. If I ever made it again, I would pre-bake the cubes.
By dl7022
Chicago, IL
on December 23, 2011
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I have to agree with some of the reviews. The squash was still a little hard. I would recommend boiling them for a little while first. Other than that, it came out great!
By KLeikem
tucson, AZ
on November 21, 2011
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YUM. I omitted some ingredients like basil and onion because I didn't feel like going to the store. It was delicious!
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