Oven Baked Pumpkin Risotto

Name: Oven Baked Pumpkin Risotto
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: American,
Ingredients: 1 tbsp olive oil; 1 medium onion chopped; 1 cup Arborio rice; 1/4 cup canned pumpkin; 1 tbsp McCormick® Pure Pumpkin Pie Spice Blend Extract; 2 tsps McCormick® Sage, Rubbed; 1 tsp McCormick® Garlic Powder; 4 cups chicken broth heated, divided; 1/4 cup grated Parmesan cheese

For creamy risotto without any stirring, cook it in the oven instead of the stovetop. This risotto has fall's favorite flavors – pumpkin, sage and pumpkin pie spice.

10m

PREP TIME

35m

COOK TIME

287

CALORIES

9

INGREDIENTS

Servings: 4

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 cup Arborio rice
1/4 cup canned pumpkin
1 tablespoon McCormick® Pure Pumpkin Pie Spice Blend Extract
2 teaspoons McCormick® Rubbed Sage
1 teaspoon McCormick® Garlic Powder
4 cups chicken broth, heated, divided Substitutions available
- chicken stock
1/4 cup grated Parmesan cheese

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 425°F. Heat oil in large ovenproof saucepan or Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in rice. Cook and stir 1 minute to toast rice.
2 Stir in pumpkin, pumpkin pie spice blend extract, sage and garlic powder. Add 3 cups of the warm chicken broth; mix well. Bring to boil. Cover.
3 Bake 20 to 25 minutes or until most of the liquid is absorbed. Remove from oven. Add remaining 1 cup broth and Parmesan cheese; mix well. Serve with additional cheese, if desired.