Creamy Baked Pumpkin Risotto

• 4 c. low-sodium chicken broth
• 2 c. arborio rice
• 2 c. pumpkin or butternut squash
• 1 1/2 c. pumpkin puree
• 1/2 medium yellow onion
• 1/2 c. finely chopped fresh basil
• 1/4 c. finely grated Parmesan cheese
• 2 tbsp. mascarpone cheese
• 2 tbsp. olive oil

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

lowsodium chicken broth, arborio rice, pumpkin, pumpkin puree, yellow onion, fresh basil, parmesan cheese, mascarpone cheese, olive oil

Taken from www.delish.com/recipefinder/creamy-baked-pumpkin-risotto-recipes (may not work)