Creamy Baked Pumpkin Risotto

Name: Creamy Baked Pumpkin Risotto Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 2 cups low-sodium chicken or vegetable broth; 1/2 cup white wine; 1 cup arborio rice; 1 cup pumpkin or butternut squash small dice; 3/4 cup canned pumpkin puree (not pumpkin pie filling); 1/4 medium yellow onion minced; 1/4 cup finely chopped fresh basil; 1/4 cup finely grated parmesan cheese; 2 oz lite cream cheese; 2 tablespoons olive oil; Salt and Pepperr to taste

Minutes to Prepare: 5
Minutes to Cook: 35

Number of Servings: 4

Ingredients

2 cups low-sodium chicken or vegetable broth 1/2 cup white wine1 cup arborio rice 1 cup pumpkin or butternut squash, small dice 3/4 cup canned pumpkin puree (not pumpkin pie filling) 1/4 medium yellow onion, minced 1/4 cup finely chopped fresh basil 1/4 cup finely grated parmesan cheese 2 oz lite cream cheese 2 tablespoons olive oil Salt and Pepperr to taste

Directions

Heat oven to 400 degrees F and arrange a rack in the middle.

Combine broth, rice, squash, puree, and onion in a 2-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.

Remove from oven, stir in remaining ingredients, season to taste and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user COCOH23.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving