Recipe courtesy of Aida Mollenkamp
Print
Total:
37 min
Active:
2 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
37 min
Active:
2 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 5 cups low-sodium chicken or vegetable broth
  • 2 cups arborio rice
  • 2 cups pumpkin or butternut squash, small dice
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 1/2 medium yellow onion, minced
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons olive oil

Directions

Watch how to make this recipe.

Heat oven to 400 degrees F and arrange a rack in the middle.

Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.

Remove from oven, stir in remaining ingredients, season to taste and serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Tomatoes Stuffed with Creamy Stovetop Bacon Mac and Cheese

Recipe courtesy of Kelsey Nixon

Baked Risotto with Tuna

Recipe courtesy of William Granger

Creamy Asparagus Risotto

Recipe courtesy of Yoann Conte

Baked Pumpkin Oatmeal with Cinnamon Crumbles

Recipe courtesy of Bobby Flay

Baked Pumpkin and Cream Pasta

Recipe courtesy of Rachael Ray

Pumpkin Risotto with Amarone Sauce

Recipe courtesy of Andrea Messini

Creamy Curried-Pumpkin Dip

Recipe courtesy of Cooking Channel

On TV

So Much Pretty Food Here