Baked Pumpkin Risotto

I've tried making risotto on the stove top where you add one ladle full of broth at a time. Looked good smelled good, but it just didn't work. The texture was off and the rice still hard. When I saw this recipe where you pretty much dump and bake, I had to try it. It was easy and it comes out creamy and good. I think I had mine go a little longer and it still turned out. It's nice not to worry about stirring the risotto. (well I had to a couple of times) It looked better than the photo, I didn't even take the time to plate it up all nice, but you get the idea. Hope you enjoy it!

Baked Pumpkin Risotto

adapted from Aida Mollenkamp

1 can coconut milk (13.5 oz)

3 cups low-sodium chicken or vegetable broth
2 cups arborio rice
2 cups pumpkin or butternut squash, small dice
1 can pumpkin puree
½ medium yellow onion, minced
½ cup finely chopped fresh basil or spinach

1 tsp tarragon

¼ cup finely grated parmesan cheese
2 tablespoons olive oil
sea salt
Heat oven to 400°

Combine broth, rice, squash, puree, tarragon 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 45 minutes.

Remove from oven, if you'd like it more creamy stir in some cream cheese (2oz) at this point, season to taste, top with some grated parmesan and serve.