Baked Pumpkin Risotto

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by Cait Sheppard, RD
prepared by Shawna Gray

Fall is officially here, which means a crisp air is soon to move in, the leaves will change their colors and scents of cinnamon will warm our homes. Pumpkins are the Hallmark décor item for fall and have even made their way into coffee drinks and baked goods. But did you know pumpkins make a great addition to many savory dishes? If you’ve been hesitant to try pumpkin in anything other than a PSL, then this recipe will be a great one to start with! Perfect for a chilly fall night, this recipe can be served as an entrée or as a side.

INGREDIENTS

  • 1 tablespoon olive oil
  • ½ cup finely chopped shallot
  • 2 cloves of garlic grated or minced
  • 1 ½ cups brown arborio rice (short grain brown rice)
  • ½ cup dry white wine (optional*)
  • 4 cups vegetable broth
  • 1 cup pumpkin purée
  • 1 ½ teaspoons fresh chopped sage
  • 1 teaspoon finely chopped fresh rosemary
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon red pepper flakes
  • Kosher salt and fresh ground black pepper to taste
  • 4 ounces goat cheese

Optional toppings:

  • Dried cranberries
  • Pumpkin seeds
  • Crushed walnuts
  • More goat cheese crumbles
ingredients for pumpkin risotto

DIRECTIONS

  • Preheat oven to 375° F.
  • In a large glass measuring cup whisk together a cup of the vegetable broth with the pumpkin. Set aside.
  • Heat the olive oil in a large heavy bottomed oven safe pot (or dutch oven) over medium-high heat. When hot, add in the shallot and sauté for a minute. Add in the garlic and sauté another 30 seconds. Season with salt and pepper.
  • Pour in the wine and cook for one minute scraping any brown bits from the bottom of the pot. Pour in the pumpkin broth mixture along with the remaining 3 cups of vegetable broth. Add in the herbs, spices and season with salt and pepper. Stir together and cover with a lid. Bring to a boil.
  • Once boiling stir the rice, place the lid back on, then remove from the heat and place on the middle rack of the oven. Bake for 60-70 minutes or until the rice is tender and cooked through.
  • Remove the pot from the oven and stir in the goat cheese. Stir for 2 minutes until the rice is thick and creamy. If the risotto seems dry add more vegetable broth or water. Season with salt and a generous amount of pepper then taste for seasoning.
  • Serve the risotto topped with the options above.

NUTRITIONAL FACTS

Servings: 4 (Entrée; 6 servings if a side)
Calories: 365
Protein: 11 grams
Carbohydrates: 63 grams
Fat: 7.2 grams

 

CALORIE CONSIDERATIONS

To INCREASE calories: add any of the optional toppings

TO MAKE THIS GLUTEN FREE:

This recipe is already gluten-free

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Watch as Shawna makes this recipe!

DID YOU KNOW?

Pumpkins originated in Central America and are part of the squash family.

DID YOU KNOW?

Pumpkin leaves are edible and high in essential vitamins such as A and C.

DID YOU KNOW?

Pumpkin seeds are high in protein and iron. A quick search on Google will produce many many recipes on how to roast them.

DID YOU KNOW?

The world record for the heaviest pumpkin is 2,624 lbs and was grown by Mathias Willemijns of Belgium

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