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Easy Pumpkin Recipes – Oven-Baked Creamy Pumpkin Risotto
By Rebecca Garcia
When Halloween and Thanksgiving are just weeks away; it's time to start planning what you can do with pumpkins. Pumpkins are so versatile; they can be used in a wide variety of recipes from spicy soups to sweet pies and breads.
Here's one easy and delicious way to savor the sweet, nutty flavors of pumpkin, that
is oven-
Pumpkin Risotto Recipe
(serves 4)
Ingredients:
2 tablespoons butter
12 fresh sage leaves
1 large leek, thinly sliced crossways
4 cups chicken stock
1½ cups arborio rice
½ cup dry white wine
½ (about 1 pound) butternut pumpkin, peeled, seeds removed and cut into cubes
2 teaspoons olive oil
salt and freshly ground black pepper, to taste
¼ cup finely grated Parmesan cheese
2 tablespoons mascarpone cheese
1 tablespoon finely shredded fresh sage plus extra for garnish
How to make oven baked pumpkin risotto
Preheat oven to 400°F.
Melt butter in a large ovenproof dish over medium-
Remove sage leaves to a plate lined with paper towel. Set aside.
In the same dish, add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Remove from heat.
Add chicken stock, rice and wine. Stir to evenly combine.
Cover with foil and bake on the middle shelf of the preheated oven, stirring every 15 minutes, for 35 minutes or until liquid is absorbed and the rice granules are puffed.
Meanwhile, place pumpkin on a baking tray. Drizzle with olive oil and season to taste with salt and pepper.
Bake on top shelf of the preheated oven for 30 minutes.
When pumpkins are done, add to risotto together with cheeses and shredded sage. Stir until just combined.
Taste and season with salt and pepper, if necessary.
To serve, divide risotto evenly among serving bowls. Garnish with reserved sage leaves and serve hot. Enjoy!
* Depending on what you serve for Thanksgiving dinner, you can use sherry in place of white wine and beef broth instead of chicken broth.
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