Pumpkin Sage Baked Risotto

• 2 cups Arborio rice
• 1 small pumpkin, diced (about 2 cups)
• 4 cups chicken or vegetable broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup chopped fresh sage
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup heavy cream

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large oven-safe skillet, sauté onions in olive oil until translucent.
3. 3 Add garlic and sage, cooking for another minute.
4. 4 Stir in the Arborio rice, coating it with the oil and aromatics.
5. 5 Pour in the broth, stirring well.
6. 6 Add the diced pumpkin, seasonings, and heavy cream, stirring to combine.
7. 7 Transfer skillet to the oven and bake uncovered for 30 minutes.
8. 8 Remove from oven, stir in Parmesan cheese, then sprinkle mozzarella on top.
9. 9 Return to oven for an additional 10 minutes, until cheese is bubbly and edges are golden.
10. 10 Let stand 5 minutes before serving.

Equipment

• Oven-safe skillet or baking dish
• Chef's knife
• Cutting board

Variations

• Add roasted chestnuts for a nutty twist.
• Include crumbled cooked sausage for a non-vegetarian option.

Substitutions

• Substitute Arborio rice with carnaroli or pearled barley for a different texture.
• Use coconut milk instead of heavy cream for a dairy-free version.

Pairings

• Roasted Brussels sprouts
• Garlic bread
• Lightly dressed arugula salad

Nutrition

Tips

• For best results, use freshly grated Parmesan cheese.
• If pumpkin is out of season, butternut squash is a tasty alternative.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven with a bit of extra broth.

Serving Suggestions

• Serve with a crisp green salad for a balanced meal.
• Pairs wonderfully with a glass of Chardonnay.

FAQ