Easy Baked Pumpkin Risotto: No-Stir
This no-fuss recipe is baked, so you don’t need to stand over the stove and stir!
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Servings: 6 SERVINGS
Calories: 346kcal
Equipment
- Knife and cutting board
- Dutch oven or oven-safe pot
- Oven
Ingredients
- 3 tbsp unsalted butter
- ½ cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups arborio rice
- 1 tbsp fresh thyme
- ¼ cup dry white wine
- 1- 15 oz can pumpkin puree
- 3 ½ cups chicken broth
- ½ cup Parmesan cheese, finely grated, plus more for serving
- 5 strips bacon, cooked and crumbled for serving
Instructions
- Preheat the oven to 350 F.
- Melt one tbsp of butter in a Dutch oven over medium heat and saute the onion and garlic until translucent. Add the fresh thyme and rice, and cook for about 3 mins, stirring constantly, until semi-translucent. Pour in the wine and cook until reduced by half.
- Stir in the chicken broth and pumpkin puree, season with salt and pepper, and bring to a simmer. Place the lid on and bake for 25 mins or until the rice is fully cooked and there is not too much excess liquid.
- Add the Parmesan cheese and the remaining 2 tbsp of butter, and stir until melted. Serve with crispy cooked chopped bacon and extra Parmesan on top.
Nutrition
Calories: 346kcal | Carbohydrates: 41g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 266mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 2mg