Creamy Pumpkin Risotto
Ingredients
5 cups vegetable broth
2 cups arborio rice
2 cups pumpkin or butternut squash, small dice
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1/2 medium yellow onion, minced
1/2 cup finely chopped fresh basil
1/4 cup finely grated parmesan cheese
2 tablespoons mascarpone cheese
2 tablespoons olive oil
Directions
Heat oven to 400 degrees F and arrange a rack in the middle.
Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed. I suggest baking for 20 minutes and then taking it out to stir. Bake another 20 minutes and then stir, repeat until the dish is done. It took me about an hour.
Remove from oven, stir in remaining ingredients, season to taste and serve.
ROBYN'S EXTRA IDEAS:)
I added more Parmesan and Mascarpone Cheese then the recipe called for so I would suggest telling people to add to their desired consistency. Also, I added 1 whole small carton of Basil Leaves, about 20 leaves. I really like Basil:) This is an awesome dish for vegetarians, but would be great for Vegans also if they just leave out the cheeses or replace with a vegan Sour Cream:) Also The Olive Oil wasn't necessary, but may have been nice in the reheating process, I forgot to add it and i don't think anyone seemed to notice:)
5 cups vegetable broth
2 cups arborio rice
2 cups pumpkin or butternut squash, small dice
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1/2 medium yellow onion, minced
1/2 cup finely chopped fresh basil
1/4 cup finely grated parmesan cheese
2 tablespoons mascarpone cheese
2 tablespoons olive oil
Directions
Heat oven to 400 degrees F and arrange a rack in the middle.
Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed. I suggest baking for 20 minutes and then taking it out to stir. Bake another 20 minutes and then stir, repeat until the dish is done. It took me about an hour.
Remove from oven, stir in remaining ingredients, season to taste and serve.
ROBYN'S EXTRA IDEAS:)
I added more Parmesan and Mascarpone Cheese then the recipe called for so I would suggest telling people to add to their desired consistency. Also, I added 1 whole small carton of Basil Leaves, about 20 leaves. I really like Basil:) This is an awesome dish for vegetarians, but would be great for Vegans also if they just leave out the cheeses or replace with a vegan Sour Cream:) Also The Olive Oil wasn't necessary, but may have been nice in the reheating process, I forgot to add it and i don't think anyone seemed to notice:)
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