Baked Pumpkin Risotto

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with Canned Pumpkin Puree

Pumpkin Puree

Garlic

Parmesan

Butter

Olive Oil

Red Pepper Flakes Salt & Pepper

Sage

Shallots

Arborio Rice

Vegetable Broth

White Wine

Melt 1 tablespoon olive oil and butter over medium heat in a large ovenproof saucepan or Dutch oven.

Preheat the oven to 400 degrees F.

Sauté the shallots for 2-3 minutes until they start to turn soft and translucent.

Add the garlic, red pepper flakes, salt, pepper and chopped sage. Sauté for 30 seconds – 1 minute until fragrant.

Stir the Arborio rice into the shallots, garlic, sage and spices.

Pour in the wine. Stir it around to deglaze the pan, letting the rice absorb it.

Add the pumpkin puree and vegetable broth. Bring to a boil, cover with a lid.

Bake the risotto in the oven until the rice is tender, 20-25 minutes.

While the risotto is in the oven, fry the sage leaves over medium-high heat until they are crispy .

Stir the grated Parmesan cheese into the baked risotto.

Tap for recipe

Baked Pumpkin Risotto

with Canned Pumpkin Puree