Creamy Baked Pumpkin Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 353.2
- Total Fat: 12.1 g
- Cholesterol: 15.9 mg
- Sodium: 214.3 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 3.5 g
- Protein: 9.1 g
View full nutritional breakdown of Creamy Baked Pumpkin Risotto calories by ingredient
Number of Servings: 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
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.
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.