Creamy Baked Pumpkin Risotto

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Bland. The squash and rice were hard as a rock. Need to cook it longer and add more broth.

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It was awful!

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Definitely not my favorite recipe. I won't be making this one again.

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A failure.
Bland in flavor. But worst of all, it did not cook in the oven at all.
Although this was easy, there is no substitute for the real risotto made with patience and love, and stirred on the stove.

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Overall, this is a nice dish. The basil is a nice departure from the warm fall spices you'd expect to pair with pumpkin. It brings a little freshness to this heavy and very filling dish.

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I made this for dinner yesterday evening, following the recipe exactly (except that I didn't have mascarpone so I used some room temperature cream cheese and it turned out perfect. My whole family enjoyed it. I baked it in a three quart 9" x13" pan and it was perfectly done in the time stated in the recipe.

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Flavor was average (and not the autumn flavor I was hoping for. Took about an hour longer to cook in conventional oven than in the recipe and would recommend extra cup of chicken stock. Simple, but I was hoping for a recipe to welcome in the fall season and this was not it.

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I've made many of Aida's recipes and they always turn out as cooked on the show - and she did use mushroom broth, which I couldn't find so I substituted vegetable broth. Also, my store didn't have canned pumpkin so I used thawed frozen cooked squash, and the flavor and texture remained wonderful. I enjoyed the new technique and can't wait to try it with some other ingredient combinations. Is it the same as lovingly-stirred traditional risotto? No, but it is a handy method. Guess I was surprised at the vehemence of some comments here, but everyone is entitled to an opinion or two ... but it is just cooking after all.

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The only thing I think is actually "wrong" with this recipe is the baking time. There is no way the rice will become risotto consistency in 30 minutes Give it AT LEAST 45, maybe 1 hour. I diced the butternut squash to about 1/4" and it seemed to be perfect, done just right when the liquid was fully absorbed. The recipe IS bland which I cannot complain about because I was looking specifically for a low sodium dish. Here is what I would suggest. 1. I used butternut squash but I think the diced pumpkin in addition to the pureed would have more flavor. 2. The choice of basil seemed a little unconventional..usually you see sage with pumpkin and I think that would also give it more flavor. 3. I used low sodium chicken stock and did not add ANY salt in the preparation. Sprinkling just a bit of parmesan and a nice amount of cayenne pepper over each serving added a lot. 4. I wonder why no garlic? 5. Finally I think if I make it again, to maintain the lower salt content, I might try leaving out the grated cheese altogether and instead top each serving with shaved cheese, parmesan or maybe gruyere or imported provolone? I do think it will be easy to use this method, the stock to rice proportions and the revised timing to make any risotto, substituting other flavors (mushrooms, sausage, tomato etc. You would just have to add more tender ingredients later in the process.

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It was so easy to make and the layer of flavors with the pumkin, butternut squash and the fresh basil makes my mouth water just thinking about it. Can't wait to make it again for my Italian mother-in-law who loves risotto.