Easy Baked Pumpkin Risotto
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.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.
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
Recipe source: Delish