Creamy Baked Pumpkin Risotto
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
37
Spice
57
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
5 cups
Chicken (low-sodium)2 cups
Arborio Rice2 cups
Pumpkin1 medium
Yellow Onion (minced)2 tbsps
Mascarpone Cheese2 tbsps
Olive OilDirections:
1
Heat oven to 400 degrees F and arrange a rack in the middle
2
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
3
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
4
Remove from oven, stir in remaining ingredients, season to taste and serve