Baked Pumpkin Risotto - Vegetarian
The Baked Pumpkin Risotto captures the very essence of autumn with its rich, creamy texture and the delightful flavors of pumpkin and aromatic herbs. Arborio rice, known for its creamy consistency when cooked, melds beautifully with the soft, tender cubes of pumpkin, creating a dish that's both satisfying and nourishing.
Ingrédients
- 1 cup Arborio rice
- 2 cups pumpkin, cubed
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
- 1/4 cup white wine
- 2 cloves garlic, minced
- 1/2 teaspoon thyme
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a large ovenproof skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sauté until translucent, about 5 minutes.
- Stir in the Arborio rice, and cook for another 2 minutes until the rice is lightly toasted.
- Add the white wine, and cook, stirring, until the liquid is absorbed.
- Add pumpkin cubes, vegetable broth, thyme, nutmeg, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then cover the skillet with foil and transfer it to the oven.
- Bake for 25-30 minutes until the rice is tender and the liquid has been absorbed.
- Remove from the oven, stir in the Parmesan cheese until creamy, and serve hot.
Nutrition (per 100g)
Serving: 100g | Calories: 420kcal | Carbohydrates: 68g | Protéines: 12g | Fat: 12g | Sucre: 4g
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