Baked Pumpkin Sage Risotto
With wonderful fall flavors, this easy Baked Pumpkin Sage Risotto is comforting and delicious.
Ingredients
- 4 tbsp melted butter, divided
- 1 onion, diced
- 1 bag Success® White Rice
- 1 cup vegetable broth
- 1/2 cup heavy cream, at room temperature
- 2 cups pumpkin, diced
- 1 tbsp fresh sage, finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Parmesan cheese, grated
- 4 fried sage leaves (optional garnish)
- 3 tbsp crushed pistachios (optional garnish)
Instructions
Filled with fall flavors and festive colors, this velvety Baked Pumpkin Sage Risotto will be a fast family favorite. After all, no one can resist buttery, broth-infused Success® White Rice, tender caramelized pumpkin, or freshly-grated Parmesan.
Step 1
Preheat oven to 425°F.
Step 2
In high-sided ovenproof skillet set over medium-high heat, add 2 tbsp butter and onion; cook for 3 mins or until softened.
Step 3
Add rice (discarding bag); stir until well coated. Add broth; stir for 2 mins or until almost totally absorbed. Add cream; bring to boil. Cover and transfer to oven. Bake for 10 mins or until rice is tender.
Step 4
Meanwhile, on rimmed baking sheet toss together pumpkin, remaining butter, sage, salt and black pepper. Bake, stirring halfway through, for 10 mins or until tender and browned.
Step 5
Stir pumpkin and Parmesan cheese into risotto. Serve immediately.
Recipe Tip
Serve with freshly ground black pepper, fried sage and crushed pistachios sprinkled over top for a tasty and impressive presentation.
