Last night we had company for dinner and I made a baked risotto with pumpkin. It was very easy and everyone enjoyed it. It made quite a large dish, but it was almost all gone.
1/4 cup diced pancetta
1 Tbsp. olive oil
1 diced onion
2 Tbsp. fresh sage, minced
1 tsp. dried thyme
2 cups arborio rice
5 to 6 cups chicken stock DIVIDED
1 small pumpkin, diced into 1 cm (1/2 inch) cubes (about 2 cups - I used about 3 cups)
1 cup frozen peas
salt and pepper
1 cup crumbled feta
1/2 cup chopped parsley
Saute pancetta, add olive oil and onion and cook until onion is soft but not browned. Add sage and thyme and saute 1 min. Add rice and stir to coat in oil evenly, about 1 minute. Add 3 cups of stock and the pumpkin. Bring to a simmer.
Transfer to an 8 cup ovenproof casserole dish. Cover tightly with foil. Bake in a 375 F oven for 30 minutes.
Remove from oven. Stir in another 2 cups of stock and the peas, and salt and pepper to taste. Bake another 5 to 10 minutes until rice is al dente (tender-firm) and most of liquid is absorbed, but the dish is still creamy. If dry, add another 1/2 cup of stock or so.
Top with feta and parsley.
As a side dish, this easily served 8, with everyone getting seconds (and some thirds!). As a main, it will serve 4.
1/4 cup diced pancetta
1 Tbsp. olive oil
1 diced onion
2 Tbsp. fresh sage, minced
1 tsp. dried thyme
2 cups arborio rice
5 to 6 cups chicken stock DIVIDED
1 small pumpkin, diced into 1 cm (1/2 inch) cubes (about 2 cups - I used about 3 cups)
1 cup frozen peas
salt and pepper
1 cup crumbled feta
1/2 cup chopped parsley
Saute pancetta, add olive oil and onion and cook until onion is soft but not browned. Add sage and thyme and saute 1 min. Add rice and stir to coat in oil evenly, about 1 minute. Add 3 cups of stock and the pumpkin. Bring to a simmer.
Transfer to an 8 cup ovenproof casserole dish. Cover tightly with foil. Bake in a 375 F oven for 30 minutes.
Remove from oven. Stir in another 2 cups of stock and the peas, and salt and pepper to taste. Bake another 5 to 10 minutes until rice is al dente (tender-firm) and most of liquid is absorbed, but the dish is still creamy. If dry, add another 1/2 cup of stock or so.
Top with feta and parsley.
As a side dish, this easily served 8, with everyone getting seconds (and some thirds!). As a main, it will serve 4.
)
