Description
A comforting and creamy baked pumpkin risotto that’s effortless to make and perfect for autumn. This oven-baked dish offers a rich, savory, and slightly sweet flavor with a velvety texture.
Ingredients
Scale
- 1 tablespoon Unsalted Butter
- 1 cup Arborio Rice
- 1 medium Onion
- 1 cup Pumpkin
- 2 cloves Garlic
- 1/2 cup Dry White Wine
- 3 cups Vegetable or Chicken Stock
- 6 leaves Sage Leaves
- 1/2 cup Parmesan Cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Melt 1 tablespoon of unsalted butter in an ovenproof pot over medium-high heat.
- Sauté the diced onion and minced garlic until translucent, about 3-4 minutes.
- Add the chopped sage leaves and cook for an additional minute.
- Stir in the Arborio rice until slightly translucent, about 2 minutes.
- Pour in the dry white wine and let it simmer until fully evaporated, around 2-3 minutes.
- Mix in the diced pumpkin and vegetable or chicken stock, heating gently until warm.
- Cover the pot tightly and bake in the preheated oven for 25 minutes.
- Check the rice; if uncooked, continue baking for an additional 5 minutes.
- Stir in the remaining butter and grated Parmesan cheese until creamy.
- Serve immediately, garnished with crispy sage leaves and extra Parmesan.
Notes
- Use a heavy pot for even heat distribution.
- Avoid opening the oven while baking.
- Customize with additional ingredients like spinach or protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg