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.
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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!
By anna.birkholz_1...
Chicago, IL
on October 24, 2011
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Agreeing with other reviews, this recipe has potential but needs tweaking. I used acorn squash instead of butternut, and used butternut squash puree instead of pumpkin. Cooking with squash before, I did not think that 30 min would be long enough. So I cut up the squash into cubes, put them in a baking dish with about 1.5 tbsp butter, chopped and spread over the squash at 400 for 20 min. This softens the squash, but not to a mushy consistency. After taken out of the oven I let sit and cool. Once cooled a bit, I combined all the ingredients listed, adding 1/4 c brown sugar. From there covered with foil, baked for 30 min at 400. Took out and stirred. Then baked for another 30 min. Was a little soupy at the top, but once stirred all together it was creamy and not dry. It turned out wonderful and was stated as "professional tasting".
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