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Oven-Baked Pumpkin Risotto

This easy oven-baked pumpkin risotto takes all the labor out of making risotto - no more standing over the stove and laboring for hours! Instead, the rice cooks itself in the oven.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 2 people
Calories: 413kcal
Author: Adriana Z.

Ingredients

Instructions

  • Preheat the oven at 200° C (390°F).
  • Wash the pumpkin then cut the top part off with a sharp knife. Do not throw away the lid.
  • Remove the seeds and filaments with a spoon until the inside is smooth and clean.
  • Add the vegan cream cheese to a large glass jug and loosen in up until smooth/watery with the wine.
  • Add all the spices, the salt and stock cube, then pour over the water straight from the kettle (water must be hot to better dissolve the stock cube).
  • Place the pumpkin onto a oven tray. If the bottom is not straight, place some layers of foil to level it up.
  • Fill the pumpkin with the rice, then pour over the enriched broth.
  • Cover with the lid and bake for 20 minutes. Remove the lid and continue baking for around 40 minutes, or until the rice is cooked.
  • Serve the risotto and top with some pumpkin pulp scraped off the sides. You can also top with a kiss of olive oil or vegan grated cheese. Alternatively, serve the pumpkin with its lid to the table, so that people can help themselves.

Nutrition

Calories: 413kcal | Carbohydrates: 77g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Potassium: 793mg | Fiber: 5g | Sugar: 7g | Vitamin A: 17708IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 6mg