Baked Pumpkin Risotto
This Baked Pumpkin Risotto is creamy, hearty + full of fall flavour. It’s also so easy to throw together – no stirring at the stove – for a gluten-free, dairy-free + even meatless meal!
Servings: 4 servings
Ingredients
- 1 tbsp avocado, olive or coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 4.5 cups chicken broth can also use vegetable broth!
- 1 tsp salt, more to taste
- pepper to taste
- 1/4 tsp nutmeg, more to taste
- 1/2 cup pure pumpkin puree
- 2-3 tbsp ghee or butter (if not dairy-free)
Instructions
- Start by preheating the oven to 350f or 175c + placing a large oven safe dutch oven (or other pot) over medium heat on the stovetop.
- Add the diced onion and minced garlic along with the oil to the pot and sauté for 3-4 minutes or until fragrant!
- To the onions and garlic, add the arborio rice and stir. Cook for another 2-3 minutes or until the rice is toasty + remove from the heat.
- To the pot, add 4 cups of the chicken broth along with the salt, pepper and nutmeg. Stir together.
- Place the lid on the pot and bake for 35 minutes.
- Remove the risotto pot from the oven + take off the lid. Add the pumpkin puree, remaining 1/2 cup of broth and the ghee to the risotto and stir until creamy.
- Serve and enjoy!