Baked Pumpkin Risotto

October 04, 2016

Baked Pumpkin Risotto

This recipe is oven baked, making it perfect for a weeknight so you can get other things done while it is baking. #TastyTuesday

Baked Pumpkin Risotto

Recipe Type: Main Course
Cuisine: Italian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 1½ cups Arborio rice
  • 1 large shallot, diced
  • 1 ½ lb. pumpkin, diced into ½ " cubes (about 4 heaping cups)
  • 2 garlic cloves, minced
  • ¼ cup dry white wine
  • 3½ cups chicken stock
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • ½ cup grated Parmesan cheese
  • Salt & cracked black pepper
  • Grated Parmesan & Finely chopped parsley for garnish
  1. Preheat oven to 350F.
  2. Heat olive oil in ovenproof pot over medium high heat. Add garlic and shallot and cook until translucent. Add rice and stir so all the rice grains are coated with the olive oil. Add white wine and cook until the liquid evaporates - about 1 minute. Add pumpkin and stock, and bring to boil. Put lid on (or cover tightly with foil) and place in oven for 25 to 35 minutes.
  3. Check it at 20 minutes. The risotto is ready to come out of the oven when the rice is cooked - ideally, the rice should be a bit al dente and still very wet like porridge, not dry like a pilaf. Remove the pot from the oven & return to the stove top over medium heat. Add butter and Parmesan cheese. Add more if you want - the more you add, the creamier the risotto will be. Gently stir the risotto so that the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of boiled water. Season with salt and pepper to taste & serve, garnished with parsley and extra Parmesan.

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