Recipe courtesy of Aida Mollenkamp
Total:
37 min
Prep:
2 min
Cook:
35 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
37 min
Prep:
2 min
Cook:
35 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
37 min
Prep:
2 min
Cook:
35 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 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Pumpkin Oatmeal with Cinnamon Crumbles

Recipe courtesy of Bobby Flay

Creamy Lobster Bisque

Recipe courtesy of Nadia G

Creamy Gorgonzola and Portobello Mushroom Risotto

Recipe courtesy of Nadia G

Baked Sweet Potato Fries with Garlic Aioli

Recipe courtesy of Russell Simmons

Baked Potato Fries

Recipe courtesy of Alton Brown

Maple Pecan Baked Brie

Recipe courtesy of Nealey Dozier

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

Baked Crab Cakes

Recipe courtesy of Bobby Deen

So Much Pretty Food Here