Creamy Baked Pumpkin Risotto

Ingredients

• 2 cups arborio rice 
• 2 cups butternut squash 
• 1.5 cups pumpkin puree canned (not pumpkin pie filling)
• 0.5 cup basil fresh finely chopped
• 2 tablespoons mascarpone cheese 
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese finely grated
• 5 cups vegetable broth low-sodium
• 0.5 medium onion yellow minced

Equipment

• oven
• baking pan
• aluminum foil

Directions

1. Heat oven to 400 degrees F and arrange a rack in the middle.
2. Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
3. Remove from oven, stir in remaining ingredients, season to taste and serve.