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You are here: Home / Food / Creamy Baked Roasted Pumpkin Risotto

Creamy Baked Roasted Pumpkin Risotto

December 10, 2015 by Brett Youmans Leave a Comment

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.

Love risotto but hate the cooking process?  Try our baked version of this classic dish for a perfect weeknight meal that’s ready in about an hour!

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.

Love risotto but hate the cooking process?  Try our baked version of this classic dish for a perfect weeknight meal that’s ready in about an hour!

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!

Love risotto but hate the cooking process? Try our baked version of this classic dish for a perfect weeknight meal that’s ready in about an hour!

Creamy Baked Roasted Pumpkin Risotto
 
Print
Prep time
10 minutes
Cook time
55 minutes
Total time
1 hour 5 minutes
 
Love risotto but hate the cooking process? Try this baked version of this classic dish for a perfect weeknight meal that’s ready in about an hour!
Author: Brett@GreenThumbWhiteApron.com
Recipe type: Main
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. 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.
  3. Reduce heat to 350 degrees.
  4. 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.
  5. Mash 1 cup of the roasted pumpkin with a fork to purée. Add the mashed pumpkin to the pot and stir to combine.
  6. 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.
  7. 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.
3.4.3177

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.

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Filed Under: Food, Popular Posts Tagged With: arborio rice, Main Dish, Pumpkin, recipe, Risotto

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Welcome to Green Thumb White Apron! I’m Brett — avid gardener, recipe developer, crafter, renovator, traveler—and I love to share. Join me as we grow, eat, make, see, and do something. Together! read more →
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