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Baked Pumpkin Risotto
SUPER-easy pumpkin risotto recipe that your whole family will love!
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votes
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Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
people
Calories
304
kcal
Equipment
Oven
Ingredients
1
cup
aborio rice
2½
cups
chicken or vegetable stock
¾
pound
pumpkin, peeled and diced (small - the size of board game dice)
(350 grams)
½
cup
finely grated parmesan cheese
4
tablespoons
butter
(Other measurements: 60 grams, ¼ cup, ½ stick)
1
tablespoon
chopped flat-leaf parsley
cracked black pepper, to taste
sea salt, to taste
Instructions
Preheat oven to 375 degrees Fahrenheit (metric: 190 degrees Celsius)
Place aborio rice, stock, butter and pumpkin in an oven-proof dish and cover tightly.
Bake for 30 minutes.
Check, stir and replace dish in oven for another 10 minutes.
Keep checking and stirring every 10 minutes until pumpkin is cooked through.
When done, stir through parmesan cheese, pepper, salt & parsley.
Serve immediately.
Notes
Please note:
If you are looking for vegetarian pumpkin risotto, be sure to use vegetable stock!
I always try to use butternut pumpkin; I enjoy its slightly sweeter flavor than other varieties.
If you cut the pumpkin into large cubes, it will increase the cooking time.
Additional ingredients will increase the calorific content.
See below for suggestions about how to customise this recipe to make it your own.
Keyword
pumpkin risotto, risotto