Family Recipes: Pumpkin Risotto

The fall is a wonderful time for comfort food, and this one-dish meal practically cooks itself (after you've thrown in the ingredients!). Most children will love this dish but it's still elegant enough for adults to enjoy. Baked Pumpkin Risotto takes about 40 minutes to prepare and only 35 or 40 minutes to bake. It will serve 4 to 6 people. If you don't like pumpkin, sustitute the same amount of butternut squash.

Ingredients

• 1 white onion, chopped
• 2 tbsp olive oil
• 1 tbsp dried thyme
• 2 cups arborio rice (uncooked)
• 5 cups vegetable broth (chicken if you prefer)
• 1 cup frozen peas
• 1 tsp salt
• ½ tsp black pepper
• 2 cups diced pumpkin, peeled and cut into ½-inch cubes
• 1 cup crumbled feta (optional)
• ½ cup fresh basil, chopped (optional)

Method

1. Heat your oven to 375°F. Get out a large skillet and add the olive oil. Warm over medium heat and add onion and thyme, cooking about 5 minutes. Add rice and cook for about 1 minute, stirring constantly to ensure everything is evenly coated. Add half of the vegetable broth and all of the pumpkin. Allow this to come to a simmer.
2. Pull out an ovenproof dish that holds at least 8 cups and transfer the mixture into this dish. Cover tightly with aluminum foil and bake in the preheated oven for 30 minutes.
3. Take the dish out of the oven and add the rest of the vegetable broth. Stir in the peas, salt, and pepper. Cover once more and return to the oven for 5 to 10 minutes, or until the rice is tender-firm (al dente) and most of the liquid has been absorbed. The mixture should look creamy, so add a littel more broth if it seems a little dry and mix well. Return to the over for 5 minutes if necessary.
4. Top with feta and basil, if desired and serve immediately.