Baked Pumpkin Risotto

Baked Pumpkin Risotto is a creamy and comforting dish that combines the earthy sweetness of pumpkin with the rich texture of arborio rice. This gluten-free delight is perfect for a cozy dinner and is packed with flavor and nutrients.

Ingredients

• Arborio rice - 1 cup
• Pumpkin puree - 1/2 cup
• Vegetable broth - 3 cups
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 1/4 cup, grated
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sage - 1 teaspoon, dried
• Nutmeg - 1/4 teaspoon
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a medium saucepan, heat the vegetable broth over low heat and keep it warm.
3. In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and sauté for another minute until fragrant.
5. Stir in the arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.
6. Pour in 1 cup of warm vegetable broth and stir until the liquid is mostly absorbed.
7. Add the pumpkin puree, salt, black pepper, sage, and nutmeg. Mix well.
8. Continue adding the broth, one cup at a time, stirring frequently and allowing the liquid to absorb before adding the next cup. This should take about 15-20 minutes.
9. Once the rice is creamy and al dente, remove it from heat and stir in the grated Parmesan cheese.
10. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 15 minutes.
11. Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from pumpkin, including vitamin A and potassium.
• High in fiber, promoting digestive health.

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