Creamy Baked Pumpkin Risotto |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This sounds so good,I love butternut squash and pumpkin in receipes. Ingredients:
5 cups low-sodium chicken brth or vegetable broth |
2 cups arborio rice. |
2 cups butternut squash,diced small. |
1 1/2 cups canned plain pumpkin puree(not the pie filling) |
1/2 medium onion/minced. |
1/2 cup finely minced fresh basil. |
1/4 cup finely grated parmesan cheese. |
2 tablespoons mascarpone cheese. |
2 tablespoons olive oil. |
Directions:
1. Heat oven:400 degrees
2. Arrange rack in the middle.
3. Combine broth,rice,squash,puree,and onion,in 3 quart baking dish.
4. Season with salt and freshly ground pepper.;stir to combine well.
5. COVER TIGHTLY with aluminum foil and bake,stirring occassionally,until most of the water has been absorbed.
6. ,and rice granules are puffed,about 30-35 minutes.
7. remove from oven,stir in remaining ingredients,season to taste and serve.
|
|