Italian

Creamy Baked Pumpkin Risotto is for Dinner.

Creamy Baked Pumpkin Risotto takes 5 minutes to prepare.

Creamy Baked Pumpkin Risotto takes 35 minutes to cook.

Creamy Baked Pumpkin Risotto makes 4 servings.

The ingredients for Creamy Baked Pumpkin Risotto are:

2 cups low-sodium chicken or vegetable broth
1/2 cup white wine
1 cup arborio rice
1 cup pumpkin or butternut squash, small dice
3/4 cup canned pumpkin puree (not pumpkin pie filling)
1/4 medium yellow onion, minced
1/4 cup finely chopped fresh basil
1/4 cup finely grated parmesan cheese
2 oz lite cream cheese
2 tablespoons olive oil
Salt and Pepperr to taste

Here is how you make Creamy Baked Pumpkin Risotto:

Heat oven to 400 degrees F and arrange a rack in the middle. Combine broth, rice, squash, puree, and onion in a 2-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes. Remove from oven, stir in remaining ingredients, season to taste and serve.Number of Servings: 4Recipe submitted by SparkPeople user COCOH23.

The nutritional information for Creamy Baked Pumpkin Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 353.2

• Total Fat: 12.1 g
• Cholesterol: 15.9 mg
• Sodium: 214.3 mg
• Total Carbs: 47.3 g
• Dietary Fiber: 3.5 g
• Protein: 9.1 g

Creamy Baked Pumpkin Risotto is Italian cuisine.