Contrary to popular belief, risotto isn’t that hard to make. It is, however, a bit time consuming and takes patience, but it’s not difficult. What? You have no patience or time and you just want to eat? Well, I have a delicious solution for you that I know you’re going to like.
Personally, I love the process of making a risotto. Making the base. Toasting the rice. Adding a bit of broth to the pan. Stirring. Stirring. Stirring. Allowing the rice to slowly absorb the broth. Stirring some more. What happens along the way is the rice releases its starch and, when combined with the broth, results it a wonderfully creamy, comforting dish. Come to think of it, “risotto” is actually more of a process than a dish!
After some experimenting, I came up with a baked version that is straightforward and easy to make.
While other grains can be used in risottos, rice is the traditional choice. More specifically, arborio rice. Arborio is a short grain rice, stubby, plump, and pearl-like. It has a higher starch content and absorbs less liquid, resulting in that perfect al dente texture that you want in the rice and creamy texture in the dish.
Start by roasting the pumpkin.
Toss with olive oil, brown sugar, sea salt, and freshly ground black peppercorns. Roasting brings out the natural sweetness of the pumpkin.
The rest of the recipe is completed in a large Dutch oven. You first start on the stove top and then finish it in the oven. Like I promised: Easy and straightforward Creamy Baked Roasted Pumpkin Risotto. Enjoy!
- 3 cups fresh pumpkin, small diced (1-inch cubes)
- 4 tablespoons Colavita 100% Pure Olive Oil, divided use (check roasting oil)
- 1 tablespoon light brown sugar
- 1 teaspoon flaked sea salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground chipotle pepper
- ¼ cup minced shallot
- 2 teaspoons minced garlic
- 4 cups (1 quart) Rachel Ray All Natural Vegetable Stock
- 1 cup water
- 2 cups Colavita Arborio Rice
- ⅓ cup Parmesan cheese, plus additional for serving
- 2 tablespoons mascarpone cheese
- 1 tablespoon freshly chopped sage
- Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, toss the pumpkin with 2 tablespoons olive oil, sugar, salt, and peppers. Spread evenly in one layer and roast in hot oven for 20-25 minutes or until browning and caramelized. When done, remove from oven and let cool.
- Reduce heat to 350 degrees.
- Meanwhile, warm the remaining 2 tablespoons olive oil over medium heat in a 3-quart Dutch oven (with heavy tight fitting lid). Sauté the shallot and garlic until translucent and tender but not brown. Remove from heat and add the stock, water, and rice. Bring mixture to a simmer and remove from heat.
- Mash 1 cup of the roasted pumpkin with a fork to purée. Add the mashed pumpkin to the pot and stir to combine.
- Cover the pot with lid and bake, stirring in 5 minute intervals, until liquid is absorbed and rice is tender, about 35-40 minutes. Add additional water as necessary to keep mixture creamy.
- When done, remove from oven and add cheeses and remaining pumpkin. Stir to combine and serve in warm, shallow bowls. Top with additional cheese and sage.
The post Creamy Baked Roasted Pumpkin Risotto is sponsored by Colavita. I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations. For more information, please visit Colavita.com.