Pumpkin Risotto

I love risotto, but most risottos can be time consuming and a bit of a hassle to make.

However, I have been making oven risotto for years, and love it. It gives you the taste and creaminess of risotto, but it is so easy because the oven does the work for you.

Over the last couple of years I have adapted my basic oven risotto into a tomato and sausage version, and also a sweet potato and sausage version.

Last week I decided to try a pumpkin version of oven risotto and it was so good. The pumpkin gave it a really nice flavor and added an extra creaminess that we loved.

I made this with sausage because I served it as a main dish, but you could easily leave the sausage out and it would be perfect for a holiday side dish.

Lynn's Kitchen Adventures

Comments

  1. this looks fabulous! i’ll have to try your oven risotto- i always mess it up on the stove! and i love pumpkin so this will be great :)

  2. Wow, this looks delicious. I would have made it tonight (Thursday) but we had the pumpkin oatmeal for breakfast. What kind of sausage did you use? I bought sweet italian sausage for it. Thanks so much for sharing your delicious recipes.

    • @Zina, I actually just used a breakfast type sausage because I had a bunch of it in the freezer, but I think just about any type sausage would be good in this. I hope you enjoy it!

      • @Lynn, Thanks for responding Lynn. I made this the other night and everyone LOVED it. I even sent some over for a neighbor who had surgery and she LOVED it. My daughters have requested it to be put on our menu every week. Thanks so much for sharing all your recipes!

  3. I tried your oven risotto technique with a risotto of sliced sauteed mushrooms and some leftover cream of mushroom soup and it was fantastic. I love how the risotto still stays creamy in the oven without all the stovetop stirring. Thanks for this great recipe and kitchen tip. Have a lovely Thanksgiving.

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