Oven-baked risotto with pumpkin & sage
Oven-baked risotto with pumpkin and sage offers a comforting blend of creamy rice, earthy pumpkin, and aromatic sage, all easily made in the oven for a fuss-free meal. This elegant dish is perfect for cozy evenings or special dinners.
Cook time 45 min
Prep time 10 min
Ingredients:
1/4 cup butter1 tbsp sage
1 leek
2 garlic cloves
4 cups chicken gravy
1/2 cup white rice
1/2 cup white wine
4 cups pumpkin
2 tsp olive oil
salt & pepper to taste
1/3 cup grated parmesan cheese
Oven-baked risotto with pumpkin & sage is a delectable, creamy dish that combines the earthiness of pumpkin and the aromatic essence of sage with the classic comfort of risotto. This recipe is perfect for an elegant dinner or a cozy evening meal. The method is simplified by baking the risotto in the oven, making it a fuss-free option for any home cook.
Instructions:
- Toss the diced pumpkin with the olive oil, and season with salt and pepper to taste.
- Spread the pumpkin on a baking tray and roast in the preheated oven for 20 minutes or until tender. Set aside once done.
- While the pumpkin is roasting, melt the butter in an ovenproof pot or Dutch oven over medium heat.
- Add the chopped leek and cook until softened, about 5-7 minutes.
- Add the minced garlic and chopped sage. Sauté for another minute, until fragrant.
- Stir in the arborio rice, ensuring each grain is well-coated with the butter mixture.
- Add the white wine and stir until it is mostly absorbed by the rice.
- Pour in the chicken gravy (or broth) and bring the mixture to a simmer.
- Cover the pot or Dutch oven with a lid or aluminum foil.
- Transfer to the preheated oven and bake for 25-30 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Once the risotto is baked, carefully remove it from the oven.
- Stir in the diced, roasted pumpkin and grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve the oven-baked risotto hot, garnished with extra Parmesan cheese and a few fresh sage leaves if desired. Enjoy your comforting and delicious dish!
This oven-baked risotto with pumpkin & sage is not only simple to make but also packed with rich flavors and a creamy texture that’s sure to impress. The combination of pumpkin and sage is comforting and aromatic, making it a perfect dish for autumn or any time you want a hearty, satisfying meal. Don't forget to give your risotto a final touch with freshly grated Parmesan before serving!
Oven-baked risotto with pumpkin & sage FAQ:
The risotto should be baked in a preheated oven for 25-30 minutes until the rice is tender and the liquid is mostly absorbed.
Arborio rice is recommended for its creamy texture, but you can use Carnaroli or Vialone Nano as alternatives. Long-grain or brown rice may not yield the same creamy results.
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little broth or water to loosen the texture.
You can use any firm pumpkin, such as Sugar Pie or Hokkaido, for this risotto. Avoid using Jack-o'-lantern pumpkins as they are not as flavorful.
The risotto is done when the rice is tender but still has a slight bite (al dente) and most of the liquid has been absorbed. If needed, you can return it to the oven for a few more minutes.
Tips:
- Use a good quality white wine to enhance the flavor of the risotto.
- Make sure to stir the risotto occasionally while it’s in the oven to ensure even cooking and to help release the starch from the rice for a creamier consistency.
- Freshly grated Parmesan cheese will provide the best flavor, so avoid using pre-grated cheese if possible.
- Roasting the pumpkin beforehand can deepen its flavor and add a slight caramelized sweetness to your risotto.
- Season your risotto carefully with salt and pepper to taste, but be mindful of the saltiness from the Parmesan cheese and chicken gravy.
- For a vegetarian version, substitute the chicken gravy with vegetable broth.
Nutrition per serving
4 ServingsCalories 410kcal
Protein 8g
Carbohydrates 50g
Fiber 3.49g
Sugar 6g
Fat 22g
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