Description
Pumpkin Sage Baked Risotto is a comforting, creamy dish that captures the essence of fall with its roasted pumpkin and fragrant sage. Perfectly baked for a hands-off approach, this risotto is rich in flavor and visually stunning, making it ideal for cozy dinners or festive gatherings. Impress family and friends with this simple yet sophisticated recipe that transforms everyday ingredients into a culinary masterpiece.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh pumpkin, cubed (sugar pumpkin or butternut squash)
- 3 cups vegetable broth
- 1/4 cup fresh sage, chopped
- 1/2 cup grated Parmesan cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1/4 cup pine nuts (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until softened.
- Stir in Arborio rice and toast for about 2 minutes until slightly translucent.
- Gradually add half of the vegetable broth while stirring continuously until absorbed.
- Fold in cubed pumpkin and chopped sage, then pour in remaining broth.
- Bake uncovered for 20-25 minutes until tender and creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg