Baked pumpkin risotto
Discover the cozy flavors of autumn with our Baked Pumpkin Risotto recipe! It combines tender pumpkin, creamy white rice, fresh spinach, and savory mushrooms, all topped with a melty blend of feta and parmesan cheese. This dish is perfect for a comforting and delicious meal that brings the taste of fall to your table.
- 17 Apr 2025
- Cook time 70 min
- Prep time 5 min
- 6 Servings
- 7 Ingredients
Baked pumpkin risotto is a comforting and hearty dish that combines the creamy texture of risotto with the rich flavor of roasted pumpkin. This recipe incorporates spinach, mushrooms, and two types of cheese, making it a delicious and nutritious meal perfect for any occasion.
Ingredients:
Instructions:
- Toss the cubed pumpkin with a drizzle of olive oil, salt, and pepper.
- Spread the pumpkin pieces on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized. Once done, set aside.
- While the pumpkin is roasting, heat the olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their liquid and start to brown, about another 5 minutes.
- Add the white rice to the skillet and stir to coat the grains with the butter and oil.
- Pour in the vegetable or chicken broth and bring to a simmer.
- Stir in the roasted pumpkin and chopped spinach. Season with salt and pepper to taste.
- Cover the skillet or Dutch oven with a lid or aluminum foil.
- Place the covered skillet or Dutch oven in the preheated oven.
- Bake for about 30-35 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove the skillet from the oven and immediately stir in the crumbled feta cheese and grated parmesan.
- Mix well to combine and allow the cheeses to melt into the hot risotto.
- Serve the baked pumpkin risotto hot, garnished with extra parmesan, a sprinkle of black pepper, or fresh herbs if desired.
Tips:
- Choose a sweet, dense pumpkin variety like butternut squash for best results.
- Make sure to season your risotto to taste with salt and pepper.
- If you prefer a creamier risotto, you can add a splash of cream or milk before baking.
- Use a high-quality parmesan cheese for a richer flavor.
- You can add a splash of white wine for added depth in flavor while cooking the rice.
Baked pumpkin risotto is a unique twist on a classic dish that brings together the earthiness of pumpkin, the freshness of spinach, and the umami-rich taste of mushrooms and cheeses. With these simple ingredients and a bit of time, you can create a meal that's sure to impress and satisfy.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 460kcal | 23% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 1.94g | 5% |
| Sugar 3.16g | 3% |
| Fat | |
| Fat 14g | 17% |
| Saturated 8g | 27% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 480ug | 53% |
| Choline 24mg | 5% |
| Vitamin B1 0.55mg | 45% |
| Vitamin B2 0.50mg | 38% |
| Vitamin B3 5mg | 34% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 220ug | 55% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 11mg | 12% |
| Vitamin E 1.21mg | 8% |
| Vitamin K 50ug | 42% |
| Minerals | |
| Calcium, Ca 200mg | 16% |
| Copper, Cu 0.44mg | 49% |
| Iron, Fe 4.30mg | 39% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 580mg | 17% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 350mg | 24% |
| Zinc, Zn 2.18mg | 20% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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