Ingredients
- 1/2 cup Arborio rice
- 1 cup Pumpkindiced
- 1/4 cup Onionfinely chopped
- 1 clove Garlicminced
- 2 cups Vegetable brothhot
- 1/4 cup Dry white wine
- 2 tablespoons Parmesan cheesegrated
- 1 tablespoon Butter
- 1 tablespoon Olive oil
- 1/2 teaspoon Fresh thymechopped
- to taste Salt
- to taste Pepper
Directions
Elevate Your Solo Dining with a Creamy Baked Pumpkin Risotto Adventure!
Indulge in a culinary journey with single-serving baked pumpkin risotto, marrying the creamy richness of Arborio rice with the sweetness of the perfectly diced pumpkin. With a preparation time of just 15 minutes and a short baking period, this dish is a symphony of flavors and textures. The oven transforms the Arborio rice into a velvety masterpiece, while the thyme-infused pumpkin adds a burst of autumnal delight. Topped with a sprinkle of Parmesan, this solo dining experience offers not only a satisfying meal but also a nutritional powerhouse. Immerse yourself in this easy-to-make, hearty indulgence for a delightful and comforting solo feast!
Steps
1 Done | Preheat the oven to 190°C (375°F). |
2 Done | In an oven-safe pan, sauté the onion and garlic in olive oil over medium heat until softened. |
3 Done | Add Arborio rice and cook for 2 minutes, stirring to coat the rice in the oil. |
4 Done | Pour in the white wine, stirring constantly until absorbed. |
5 Done | Add diced pumpkin and fresh thyme to the pan, continuing to stir for another 2 minutes. |
6 Done | Pour hot vegetable broth into the pan, season with salt and pepper, and bring it to a simmer. |
7 Done | Cover the pan with a lid or foil and transfer it to the preheated oven. |
8 Done | Bake for 25-30 minutes or until the rice is cooked, and the pumpkin is tender. |
9 Done | Remove from the oven, stir in Parmesan cheese and butter until creamy. |
10 Done | Adjust seasoning if necessary and let it rest for a few minutes before serving. |
