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.
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.
- 2 tablespoon oil
- 1/2 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (I have used chicken broth and it works fine)
- 4 to 4 1/4 cups hot water
- 1 cup chicken broth
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese ( the real stuff, not the stuff from the green can)
- 1 pound of sausage, browned
- 1 15 ounce can of pumpkin
- Preheat oven to 425 degrees.
- In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
- Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute.
- Stir in 3 1/2 cups water, the stock, salt, and pepper.
- Bring to a boil and add sausage and pumpkin.
- Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven. Stir in 1/2 to 3/4 cup water, if needed. Sometimes I do not have to add this extra water. The consistency of the risotto should be creamy, but not too thin.
- Add the butter and cheese.
- Serve immediately.