Friday, November 18, 2011
Baked Pumpkin Risotto
I have pumpkin fever! I'm guessing we'll be doing pumkin for the next week, right on through Thanksgiving. Tonight it's pumkin ravioli, earlier this week it was pumkin risotto. I love risotto! I combined a couple of different recipes and was pretty happy with the results. Ed liked it too.
Needed - 2 casserole baking dishes, one with a lid
1 3/4 cups arborio rice
4 cups of chicken stock
1/4 cup butter
1/2 cup freshly grated parmesan cheese
1 can of pumpkin
1/2 sliced onion
1 chopped garlic clove
Preheat oven to 350 degrees. Lightly coat casserole dish with olive oil. Pour rice into dish and cover with chicken stock. Add some salt, stir, and cover.
Empty a can of pumkin into another baking dish. Add onion, garlic and salt.
Place covered rice dish in oven for 45 minutes or until rice is tender and most of the stock has been absorbed. Pumpkin mixture should cook in the oven for same amount of time on the shelf underneath the risotto.
Five or so minutes before items are finished baking, melt the butter on the stove in a small sauce pan, until it browns. Take out risotto and pumkin, and add the pumpkin into the risotto dish. Top with parmesan cheese, and finally the burnt butter. Voila!