Baked Pumpkin Risotto

This delicious recipe makes it easy to cook risotto. With creaminess and sweetness coming from the pumpkin, this risotto is made without oil, butter or any dairy. It’s also gluten-free and low in fat. With pumpkin as the star ingredient, this risotto holds its own as a holiday dish you can serve up on the Thanksgiving or Christmas table.

Winter squashes contain glucose that can stabilize the liver, allowing blood sugar to stabilize overall in the body.

Rosemary specializes in fighting antibiotic-resistant bacteria, such as those that take hold in hospitals. Bringing this herb into your diet is a game changer if you’re dealing with bacterial issues, such as C. difficile and multi-drug-resistant Staphylococcus aureus, or MRSA.

Baked Pumpkin Risotto

Ingredients:

• 1 medium sized onion, finely chopped
• 3 garlic cloves, minced or crushed
• 2 tbsp roughly chopped sage leaves
• 1 tbsp finely chopped rosemary
• 2 ½ cups pumpkin or squash, peeled and cubed
• 1 ½ cups brown short grain rice
• 4 cups vegetable broth
• 1 tbsp freshly squeezed lemon juice
• 1 tsp sea salt (optional)
• Handful of pumpkin seeds, to serve

Directions:

Preheating your oven to 350°F (180°C).

Place an oven-safe pot or Dutch oven over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant, which should take about five minutes. Add a bit of water if needed to prevent sticking.

Add the pumpkin to the pot. Stir occasionally, allowing the pumpkin to brown slightly, for about five minutes. Next, stir in the sage, rosemary and short grain brown rice, mixing well. Pour in the vegetable broth and lemon juice, stirring to combine all the ingredients. Season with salt (if using).

Cover the pot with a lid and place it in the preheated oven. Allow the risotto to bake for about 40 to 50 minutes, checking and stirring occasionally to ensure it cooks evenly and doesn't stick to the bottom. If the mixture becomes too dry, add a bit more vegetable broth or water to maintain the creamy consistency typical of risotto.

Once the risotto is tender, all the liquid has evaporated and the pumpkin is soft, remove the pot from the oven. Give it a good stir to break down the pumpkin pieces. Taste and adjust the seasoning if needed, adding more sea salt to your preference.

Spoon the baked pumpkin risotto into bowls, and top with the pumpkin seeds. Serve immediately. Enjoy!

Serves 4-6

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch, Dinner, Italian Inspired, Main Dishes, Casserole, Thanksgiving, Christmas, Holiday Recipes

This item posted: 05-Dec-2024

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