Indulge in the comforting flavors of a homemade Easy Baked Pumpkin Risotto this Thanksgiving. This straightforward recipe serves 4-6 and can be ready in 45 minutes.
Easy Baked Pumpkin Risotto
If you’re seeking a delicious Thanksgiving side dish that’s both satisfying and easy to prepare, this Easy Baked Pumpkin Risotto is the answer. In less than an hour, you can create a creamy and flavorful risotto that embodies the essence of fall. This recipe is not only simple but also a delightful addition to your Thanksgiving feast.
Why This Recipe Works
This recipe is ideal for Thanksgiving because it’s relatively quick to make, requires minimal ingredients, and minimizes hands-on cooking time. It’s a perfect complement to your Thanksgiving meal, pairing well with various main courses. The adaptability of this risotto allows for personalization to suit different tastes, making it a crowd-pleaser. The baked preparation method ensures a creamy and rich risotto without the need for constant stirring on the stovetop.
Recipe Ingredients
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups pumpkin puree (canned or homemade)
- 4 cups vegetable broth
- 1/2 cup white wine (optional)
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Cook’s Tips for the Best Results
For the perfect Easy Baked Pumpkin Risotto:
- Use Arborio rice for its creamy texture.
- Adjust the seasonings to your taste, adding more Parmesan, nutmeg, or salt as desired.
- Experiment with different garnishes like fresh herbs or a drizzle of olive oil.
Frequently Asked Questions
Arborio rice is the preferred choice for making risotto due to its high starch content, which contributes to the creamy texture. While you have the option to try other rice varieties, it’s advisable to use Arborio rice for optimal results.
While freshly made risotto has the best texture, you can prepare it ahead and reheat it with extra liquid to restore creaminess.
Recipe Card and Video
Easy Baked Pumpkin Risotto
Ingredients
- 1 1/2 cups Arborio rice
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cups pumpkin puree canned or homemade
- 4 cups vegetable broth
- 1/2 cup white wine optional
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet on a medium heat, melt the butter. Add in chopped onion and garlic, saute until fragrant, add a tablespoon of water, keep sweat the onion until they become translucent.
- Stir in the Arborio rice and cook for an additional 2-3 minutes, allowing the rice to become slightly translucent at the edges.
- If using white wine, pour it into the skillet and stir until most of the liquid is absorbed.
- Add the pumpkin puree and stir to combine with the rice.
- Begin adding the vegetable broth, one cup at a time, stirring continuously. Allow the liquid to be absorbed before adding the next cup. Continue this process until the rice is creamy and cooked to your desired consistency (usually about 20-25 minutes).
- Stir in the grated Parmesan cheese, ground nutmeg, and season with salt and black pepper to taste.
- Place the skillet or casserole dish in the preheated oven and bake for about 10-15 minutes, or until the top becomes slightly golden and crispy.
- Remove from the oven, garnish with fresh parsley, and serve your Easy Baked Pumpkin Risotto hot. Enjoy!
Video
Notes
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