For creamy risotto without any stirring, cook it in the oven instead of the stovetop. This risotto has fall's favorite flavors – pumpkin, sage and pumpkin pie spice.
10m
PREP TIME
35m
COOK TIME
287
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup Arborio rice
- 1/4 cup canned pumpkin
- 1 tablespoon McCormick® Pure Pumpkin Pie Spice Blend Extract
- 2 teaspoons McCormick® Rubbed Sage
- 1 teaspoon McCormick® Garlic Powder
-
4
cups
chicken broth, heated, divided
![substitution]( "substitution")
Substitutions available
/ chicken stock
- 1/4 cup grated Parmesan cheese
INSTRUCTIONS
- 1 Preheat oven to 425°F. Heat oil in large ovenproof saucepan or Dutch oven on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in rice. Cook and stir 1 minute to toast rice.
- 2 Stir in pumpkin, pumpkin pie spice blend extract, sage and garlic powder. Add 3 cups of the warm chicken broth; mix well. Bring to boil. Cover.
- 3 Bake 20 to 25 minutes or until most of the liquid is absorbed. Remove from oven. Add remaining 1 cup broth and Parmesan cheese; mix well. Serve with additional cheese, if desired.
Rice with Asparagus Mushrooms and Toasted Sesame Seed
![Rice with Asparagus Mushrooms and Toasted Sesame Seed]( "Rice with Asparagus Mushrooms and Toasted Sesame Seed")
Rice with Asparagus Mushrooms and Toasted Sesame Seed
Wild Rice Stuffed Sweet Potatoes by @sweetpotatosoul
![wild rice stuffed sweet potatoes]()
Wild Rice Stuffed Sweet Potatoes by @sweetpotatosoul
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