“No-Stir” Pumpkin Risotto
Servings
6
servingsPrep time
5
minutesCooking time
40
minutesWe love easy and delicious recipes… and this is one of them! Traditional risotto requires constant attention and stirring. This version eliminates all the work. We added pumpkin puree to create a perfect fall comfort dish.
Ingredients
4 ounces of chopped pancetta
1 1/2 cup of Arborio rice (we used Rice Select)
4 cups of chicken stock (we used Kitchen Basics)
1 cup of pumpkin puree (we used Libby’s)
1/2 onion, finely diced
2 Tbsp. of butter
1 clove of garlic, minced
1 tsp. of kosher salt
1/2 tsp. of freshly ground pepper
1/2 cup of parmesan cheese
1/2 cup of pumpkin seeds
Directions
- Preheat oven to 350 degrees.
- In a medium size saute pan, add pancetta. Cook until crisp, about 5-7 minutes. Set aside.
- Heat chicken stock in microwave until just before boiling, about 3-4 minutes. Add pumpkin puree, stir to combine.
- In an oven proof dish, add rice, onion, butter, garlic, salt, pepper and warm broth. Stir to combine.
- Cover dish with lid or foil, bake 35 minutes. The risotto should be tender but it will still look liquidy. Stir risotto and add parmesan cheese. Bake additional 5-10 minutes or until all liquid is absorbed.
- Top with pancetta and pumpkin seeds.
Notes
- 1. Pumpkin has some very impressive nutritional benefits, including Vitamins A and C, which can boost your immune system. Pumpkin also contains carotenoids which are linked to lowering risks of some types of cancers. They also contain beta-carotene which acts as a natural sunblock. Plus, pumpkin is low in calories. (source: Joy Bauer & Healthline)
