This post contains sponsored content. All opinions are my own.
Risotto is one of my favorite dishes to serve when we’re entertaining. I’ve never met anybody who doesn’t like a serving of creamy, cheesy rice with their dinner. I often dish it up as an entree and mix in some diced bacon or shredded poultry, but it also makes for a nice side.
The only downfall to risotto is the time it takes. It usually takes close to an hour to cook a big batch, and most of that time is active. You can’t walk away from risotto and let it simmer away on the stove on its own; instead, you have to stay in the kitchen with your wooden spoon, ready to stir the rice every few minutes.
While the results of all that effort are more than worth it, sometimes I want something a little simpler. When I’m entertaining, I’d much rather let the risotto cook while I prep the appetizers, dessert or a salad. And risotto made the traditional way doesn’t lend itself well to a weeknight dinner at all.
So today, I’m partnering with the Grain Foods Foundation to simplify the risotto-making process. I’m using the same Arborio rice, turkey stock and pumpkin puree I’d usually use for a fall risotto, but instead of standing over the stove for an hour, I’m sliding the whole pan in the oven to bake and bubble away in there.
The end result is just as creamy as its stovetop-cooked counterpart. The pumpkin still makes the risotto feel extra-cheesy, despite there only being a small amount of Parmesan stirred into the pan. Plus, now I can serve risotto with my holiday meals and still have time to prep all the other courses as well – I’ll just have the risotto in the oven and the sides on the stovetop and be able to prep the salad and drinks while everything cooks. I’d call this a win!
Pumpkin risotto baked in the oven is super simple to make. Now you can serve risotto with your holiday meals & have time to prep all the other courses!
- 4 teaspoons olive oil
- 2 small onions, diced
- 2 cloves garlic, minced
- 3/4 cup Arborio rice
- 2 1/2 cups turkey stock
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- Preheat the oven to 300°F.
- Warm the olive oil in a Dutch oven over medium heat. Add the onions and cook, stirring often, for 5 minutes. Add the garlic and cook for another minute, stirring constantly.
- Add the rice, and stir until the rice is fragrant, about 1 minute.
- Stir in the stock, pumpkin puree and Parmesan. Put the lid on the Dutch oven and bake at 300°F for 30-35 minutes, or until the risotto is creamy and much of the liquid is absorbed. Serve warm.