Creamy Baked Pumpkin Risotto Recipes

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CREAMY BAKED PUMPKIN RISOTTO



Creamy Baked Pumpkin Risotto image

Provided by Aida Mollenkamp

Categories     side-dish

Time 37m

Yield 6 servings

Number Of Ingredients 9

5 cups low-sodium chicken or 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

Steps:

  • 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, about 35 to 30 minutes.
  • Remove from oven, stir in remaining ingredients, season to taste and serve.

Nutrition Facts : Calories 269 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 12 milligrams, Sodium 253 milligrams, Carbohydrate 36 grams, Fiber 2.5 grams, Protein 9 grams, Sugar 3 grams

AWESOME CHICKEN & PUMPKIN RISOTTO



Awesome Chicken & Pumpkin Risotto image

Make and share this Awesome Chicken & Pumpkin Risotto recipe from Food.com.

Provided by Baz231

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups arborio rice
4 cups chicken stock, hot
1 cup white wine
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
2 chicken breasts (Approx. 500g)
2 cups pumpkin, chopped into 1 - 2cm cubes, depending on preference
1/2 cup parmesan cheese, grated

Steps:

  • Bake the pumpkin pieces in a 180C oven for 15 minutes and put aside.
  • Cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. After chicken has cooled a little, cut into 1 - 2 cm cubes depending on preference. (Alternatively, you can cut into cubes first and then stir-fry).
  • While doing steps 1 and 2, put the oil in a large saucepan on medium/hot and when heated, put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.
  • Add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of white wine.
  • Stir over low heat until the liquid has been absorbed.
  • Add, say, half a cup of the hot stock and keep stirring while the rice absorbs it.
  • Keep adding stock in this way, stirring constantly.
  • Just as the final liquid is being absorbed and rice is cooked (about 20 - 25 minutes), add the cooked cubed chicken and pumpkin and gently stir.
  • Remove from heat, stir in grated parmesan cheese, (add freshly ground black pepper if you like) and serve.

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