Pumpkin Baked Risotto
This oven pumpkin baked risotto is just as creamy and amazing as stovetop risotto without all the work.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 4 teaspoons olive oil
- 2 small onions diced
- 2 cloves garlic minced
- 3/4 cup Arborio rice
- 2 1/2 cups chicken stock
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 300°F.
- Heat oil in a Dutch oven over medium heat. Add the onions and cook, stirring often, 5 minutes. Add garlic and cook for 1 minute, stirring constantly. Add rice, and stir until fragrant, about 1 minute. Stir in the stock, pumpkin puree and Parmesan. Cover with lid.
- Place in oven and bake 30-35 minutes, or until the risotto is creamy and much of the liquid is absorbed.
Try the Oven baked Pumpkin Baked Risotto recipe featured on Grains Food Foundation, and created by Julie Grice, Savvy Eats.
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