This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven.
And to think that you could make this without standing over the hot stove, stirring constantly……. you’re free to make an amazing, creamy risotto in the oven!
If youre new to the wonders ofbaked risotto, this will be a life changing recipe for you.
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It starts on the stove like a normal risotto, with sauteed garlic and onion.
We cant skip this flavour base.
From here, the recipe changes completely from a traditional risotto recipe.
In fact, I forbid you to open that oven.
If you do, you lose heat and youll disrupt the cooking process!
But have faith.This is where the magic happens.
The rice is perfectly cooked al dente, just the way I like.
The risotto iscreamyrather than stodgy and gluey.
And we havent used a single drop of cream!
INGREDIENTS IN PUMPKIN RISOTTO
Astonishingly few ingredients in Pumpkin Risotto!
The key ingredient to ensure you get right is the rice see below for more information.
Other than this, the other ingredients are actually fairly simple and adaptable.
No problems, just use water or broth.
Prefer olive oil rather than butter?
WHAT RICE TO USE FOR RISOTTO
Risotto needs to be made with risotto rice.
It has a higher starch content which is what makes the creamy sauce without using cream.
Theres a few varieties but the most common at supermarkets is Arborio which is what I use.
But… this is optional……(she says, unconvincingly)
Lets put it this way.
Its ok to skip it for an everyday meal.
But its mandatory for company!
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MORE RISOTTO RECIPES!
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