Pumpkin risotto in the oven – a detailed recipe preparations. Nutritional value of one serving: (total 6) Calories 269, total fats one 1 g., saturated fats g., proteins 9 g., carbohydrates 36 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. rice arborio
- 5 tbsp. unsalted chicken or vegetable broth
- 2 tbsp. pumpkins cut into small cubes
- 1.5 tbsp. pumpkin puree
- 1/2 medium chopped onion
- 1/2 tbsp. finely chopped basil
- 1/4 Art. finely grated parmesan
- 2 tbsp. l mascarpone cheese
- 2 tbsp. l olive oil
Recipes with similar ingredients: Arborio rice, pumpkin, cheese mascarpone, parmesan cheese, basil
Recipe preparation:
- Preheat the oven to 200 ° C and position the grate in the middle. Mix the broth, rice, pumpkin, mashed potatoes and onions in 3 liters. form for baking, add salt and ground black pepper and carefully mix. Cover tightly with aluminum foil and bake, stirring occasionally until most of the water has been absorbed, and rice will not swell for about 35-30 minutes.
- Remove the risotto from the oven, mix with the remaining ingredients, add salt and pepper to taste and serve.
