All the flavors of Risotto, without the time spent standing at the stove stirring. This Pumpkin Rice bakes in the oven, freeing you up to make other dishes or to enjoy a glass of wine before your company arrives.
Today is the final day of Holiday Side Dish Week......
Heather of Hezzi D invited us to share dishes to help you plan your holiday dinners. These sides are perfect for whatever you are serving up........
- Homemade Green Bean Casserole by Hezzi-D's Recipe Box
- Baked Pumpkin Rice Casserole by A Day in the Life on the Farm
- Sweet Potato and Leek Gratin by Karen's Kitchen Stories
- Smashed Sweet Potatoes and Apples by Jolene's Recipe Journal
- Keto Vegetarian Eggplant Rollatini by Sneha's Recipe
- Pear Compote by Art of Natural Living
- Ceamy Baked Orzo by A Kitchen Hoor's Adventures
- Cheese Stuffed Garlic Rolls by Magical Ingredients
Today is our final day for this event. On Monday, I shared a recipe for a delicious Squash, Apple, and Cranberry Casserole, and on Wednesday, I served up another rice dish, a copycat Texas Roadhouse Seasoned Rice.
I hope you have enjoyed this event and have discovered some new recipes to pair with your traditional favorites.
Yield: 6
Baked Pumpkin Rice Casserole
All the flavors of Risotto, without the time spent standing at the stove stirring. This Pumpkin Rice bakes in the oven, freeing you up to make other dishes or to enjoy a glass of wine before your company arrives.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Ingredients
- 2 T. butter, divided
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 t. dried thyme
- salt and pepper, to taste
- 1 c. Arborio Rice
- 1/4 c. white wine
- 1 can (15 oz) pumpkin puree
- 2 1/4 c. vegetable broth
- 1/3 c. grated Parmesan cheese
Instructions
- Melt 1 T. of the butter in a 3 qt. oven-safe pot over medium-high heat. Add the onions and garlic, cook, stirring until fragrant and the onion is translucent. Add the rice, season with the thyme, salt, and pepper, and cook, stirring for another minute or so.
- Add the wine and cook until evaporated. Stir in the pumpkin and vegetable stock, heat to a simmer, then cover and place in a preheated 350* oven for 25 minutes, until rice is tender and all liquid is absorbed.
- Remove from oven, stir in the remaining butter and cheese, and serve.
Notes
Adapted from a recipe found in Costco Connection.
Nutrition Facts
Calories
221Fat (grams)
6 gSat. Fat (grams)
3 gCarbs (grams)
36 gFiber (grams)
3 gNet carbs
33 gSugar (grams)
4 gProtein (grams)
5 gSodium (milligrams)
518 mgCholesterol (grams)
15 mg
Property of A Day in the Life on the Farm
Great recipe and perfect for our theme! I have some arborio and leftover pumpkin puree, both just waiting for inspiration! This is perfect.
ReplyDeleteLet me know how you like it, Karen.
DeleteMy daughter may be visiting for a week and I think this will be a huge hit!
ReplyDeleteI hope you all enjoy it, Inger.
DeleteI've had risotto on my culinary bucket list for far too many years, I like this no stress version much better!
ReplyDeleteI hope you enjoy it, Jolene.
DeleteI have never tried pumpkinrice and this baked risotto sounds delicious. I would love to try this soon.
ReplyDeleteEnjoy, Radha.
DeleteNever tried this comb of pumpkin & rice, sound so good!
ReplyDeleteScrumptious, Sneha.
Delete