We all love pumpkin around this time of year so I am doing my twist on a pumpkin risotto by turning it into a baked dish with a nice cheesy crust on top. The flavors are similar to my mini pumpkin lasagnas but this dish is much easier to make in my opinion. You can make this earlier in the day (like I did) and then just pop the dish in the oven an hour before you're ready to eat. The make-in-advance option is appealing to me these days with a baby in the house - as I'm sure many of you can relate to!
Ingredients:
1 onion, chopped
3 garlic cloves, minced
1/4 cup olive oil
2 cups arborio rice
1 cup chardonnay
6 cups chicken broth
2 cups pumpkin puree
1 cup parmesan cheese plus extra for sprinkling on top
pinch of nutmeg
pinch of nutmeg
4 tbspn unsalted butter
4 eggs
olive oil cooking spray
1/4 cup breadcrumbs
salt
pepper
Preheat oven to 350 degrees. In a pot, saute onion and garlic in the olive oil over medium high heat until the onion is translucent, about 4 minutes. In the meantime, heat the chicken broth in a separate pot over medium heat. Add the arborio rice and cook for a couple minutes.
Add the wine and let cook until there is no liquid remaining. Add 3 cups of the heated chicken broth to the rice mixture and stir occasionally until most of the liquid is absorbed. After that, add the rest of the broth one cup at a time, allowing the liquid to be absorbed by the rice between each cup. Make sure you stir throughout these steps so the rice doesn't stick to the bottom of the pan.
Add the wine and let cook until there is no liquid remaining. Add 3 cups of the heated chicken broth to the rice mixture and stir occasionally until most of the liquid is absorbed. After that, add the rest of the broth one cup at a time, allowing the liquid to be absorbed by the rice between each cup. Make sure you stir throughout these steps so the rice doesn't stick to the bottom of the pan.
Once all the liquid is added and absorbed, lower the heat and add the pumpkin, cheese, three tablespoons of butter, and nutmeg. Stir vigorously to achieve a nice creamy consistency. Add salt and pepper to taste. Allow mixture to cool and add the eggs.
Spray a baking dish with cooking spray and pour in the rice mixture. Top with breadcrumbs, more parmesan cheese, and one tablespoon of butter diced up. Bake for 1 hour until the top is nice and bubbly. If you want even more of a crispy topping, stick the dish under the broiler for a couple minutes.
Hi from Mingle Monday Blog Hop!
ReplyDeleteThis looks so delicious!
xo, Pam
www.pammowerdesigns.blogspot.com
This looks delicious! I wish my husband would eat pumpkin so I could make this!! New follower from the Mingle Monday hop!
ReplyDeleteLeslie @ Sincerely, Leslie
This looks wonderful! Thanks for sharing at Must Try Monday!
ReplyDeleteSounds fabulous! thanks so much for linking on Busy Monday!
ReplyDeleteNew Inventions and technologies expanded the Development of Engineering, Creative Design and Graphics, thus more and more cooking techniques and styles was created. And Cooking became an art, because such cooking techniques and ingredients are creatively evolving like an art. Although cooking vary widely across the world, reflecting unique environmental, economic, and cultural traditions. And Cooks themselves also vary widely in skill and training. So there will be differences in precision, style, design, speed and expertise.
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