Name: Creamy Baked Pumpkin Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 4 cups chicken broth; 2 cups arborio rice; 2 cups pumpkin; 1½ cups pumpkin puree; ½ medium yellow onion; ½ cup fresh basil; ¼ cup parmesan cheese; 2 tbsp mascarpone cheese; 2 tbsp olive oil

How To Make Creamy Baked Pumpkin Risotto

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

4cupschicken broth,low sodium
2cupsarborio rice
2cupspumpkin,or butternut squash
1½cupspumpkin puree
½mediumyellow onion
½cupfresh basil,finely chopped
¼cupparmesan cheese,finely grated
2tbspmascarpone cheese
2tbspolive oil

Instructions

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 for about 30 to 35 minutes, stirring occasionally, until most the water has been absorbed and rice granules are puffed.
Remove from oven. Stir in remaining ingredients.
Season to taste and serve.

Nutrition

Calories: 411.59kcal
Fat: 10.23g
Saturated Fat: 3.28g
Monounsaturated Fat: 5.23g
Polyunsaturated Fat: 1.03g
Carbohydrates: 67.19g
Fiber: 4.02g
Sugar: 6.21g
Protein: 12.09g
Cholesterol: 14.24mg
Sodium: 336.05mg
Calcium: 114.56mg
Potassium: 507.89mg
Iron: 4.49mg
Vitamin A: 678.34µg
Vitamin C: 7.41mg

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