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Ingredients

• 5 cups low-sodium chicken or vegetable broth
• 2 cups arborio rice
• 2 cups pumpkin or butternut squash, small dice
• 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
• 1/2 medium yellow onion, minced
• 1/2 cup finely chopped fresh basil
• 1/4 cup finely grated parmesan cheese
• 2 tablespoons mascarpone cheese
• 2 tablespoons olive oil

Description

Food Network Invites You To Try This Creamy Baked Pumpkin Risotto Recipe From Aida Mollenkamp.

Food Network