Creamy Baked Pumpkin Risotto
From lanabade 14 years ago
- 35 minutes to make
- Serves 6
I love Risotto,but hate stirring,this is done in the oven,got it from food network.This sounds so good,I love butternut squash and pumpkin in receipes!
Ingredients
- 5 cups low-sodium chicken brth OR vegetable broth shopping list
- 2 cups arborio rice. shopping list
- 2 cups butternut squash,diced small. shopping list
- 1 1/2 cups canned plain pumpkin puree(not the pie filling) shopping list
- 1/2 medium onion/minced. shopping list
- 1/2 cup finely minced fresh basil. shopping list
- 1/4 cup finely grated parmesan cheese. shopping list
- 2 tablespoons mascarpone cheese. shopping list
- 2 tablespoons olive oil. shopping list
How to make it
- Heat oven:400 degrees
- Arrange rack in the middle.
- Combine broth,rice,squash,puree,and onion,in 3 quart baking dish.
- Season with salt and freshly ground pepper.;stir to combine well.
- COVER TIGHTLY with aluminum foil and bake,stirring occassionally,until most of the water has been absorbed.
- ,and rice granules are puffed,about 30-35 minutes.
- remove from oven,stir in remaining ingredients,season to taste and serve.
People Who Like This Dish 4
- quaziefly ALL POINTS
- hungrybear Miner, MO
- spinach1948 Dorchester-Boston, MA
- windy1950 Flint, MI
- choclytcandy Dallas, Dallas
- lnbee Oak Park, IL
- lanabade Goshen, NJ
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 6 people-
Wow this is great. I also love Squach and pumpkin.
I will have to change the type of rice for me. 5 rating from me.
ED
spinach1948
in Dorchester-Boston loved it
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Very good
hungrybear
in Miner loved it
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By "pureed pumpkin", do you mean unseasoned, solid pack pumpkin?
windy1950
in Flint loved it
Reviews & Comments 3
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