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.
Cook time 70 min
Prep time 5 min
Ingredients:
4 cups pumpkin2 cups white rice
2 cups spinach
1/4 cup butter
1 cup mushrooms
1/2 cup feta cheese
1/2 cup grated parmesan cheese
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.
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 per serving
6 ServingsCalories 460kcal
Protein 12g
Carbohydrates 70g
Fiber 1.94g
Sugar 3.16g
Fat 14g
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