Pumpkin risotto in the oven
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 269, total fat 11 G., saturated fats G., proteins 9 G., carbohydrates 36 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 269, total fat 11 G., saturated fats G., proteins 9 G., carbohydrates 36 G., fiber G., cholesterol mg, sodium mg, sugar G.
Oven-baked pumpkin risotto - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. arborio rice
- 5 cups unsalted chicken or vegetable broth
- 2 cups pumpkin, cut into small cubes
- 1.5 tbsp. pumpkin puree
- 1/2 medium onion, chopped
- 1/2 cup finely chopped basil
- 1/4 tbsp. finely grated parmesan
- 2 tbsp. l. mascarpone cheese
- 2 tbsp. l. olive oil
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Recipes with similar ingredients: Arborio rice, pumpkin, mascarpone cheese, Parmesan cheese, basil
Cooking the dish according to the recipe:
- Preheat oven to 200°C and position the rack in the middle.
Combine the broth, rice, pumpkin, puree, and onion in a 3-quart baking dish, add salt and ground black pepper, and mix thoroughly. Cover tightly with aluminum foil and bake, stirring occasionally, until most of the water is absorbed and the rice is plump, about 35-30 minutes. - Remove the risotto from the oven, toss with the remaining ingredients, season with salt and pepper to taste and serve.
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