Dinner for 7
Baked Pumpkin Risotto
$10.95for 445 minServes 7
This creamy pumpkin risotto cooks rice with broth, garlic, sage, and spices before finishing with Parmesan and pepitas.
Photo: carlsbadcravings.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Butter, 2.5 oz$0.40/oz typical | 2.5 oz | $1.00Typical price |
 | Onions, 0.4 lb$1.29/lb typical | 0.4 lb | $0.52Typical price |
 | Wild, 9.75 oz$0.15/oz typical | 9.75 oz | $1.46Typical price |
 | Garlic, 0.25$0.75 each typical | 0.25 | $0.19Typical price |
 | Mint, 4.5$1.99 each typical | 4.5 | $9.14Typical price |
 | Broth, 33 oz$0.07/oz typical | 33 oz | $2.34Typical price |
 | Canned pumpkin, 15 oz$0.14/oz typical | 15 oz | $2.10Typical price |
 | Parmesan, 2.75 oz$0.55/oz typical | 2.75 oz | $1.44Typical price |
 | Nuts and seeds, 1.25 oz$0.70/oz typical | 1.25 oz | $0.79Typical price |
| Total for the servings shown | $19.17 | ||
Swaps
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Pantry staples you likely have
Olive and cooking oilDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)
Not included in the cost.
- 45 minstart to table
- Mediumdifficulty
- 7servings as written
- $$typical cost tier
ItalianBudgetFamilyDinnersFall
Typical price
$2.74 per serving$10.95 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 onion
- 1 1/2 cups arborio rice
- 2 1/2 cloves garlic
- 1 1/2 tbsp sage leaves
- 1 1/4 tsp salt
- 1/2 tsp each ground ginger
- 1/4 tsp each paprika
- 1 dash 1/8 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 tsp chicken bouillon
- 1 cans (15 oz) pumpkin puree
- 3/4 cups parmesan cheese
- 1/4 cup roasted salted pepitas
- 3 tbsp unsalted butter
- 15 sage leaves
Steps
- Heat the oven to 400 F.
- Melt 2 tablespoons butter with the olive oil in an oven-safe 9-by-13-inch pan over medium heat.
- Cook the onion for 4 minutes, then stir in the garlic, chopped sage, and rice for 2 minutes.
- Stir in the pumpkin, broth, bouillon, salt, ginger, paprika, and cayenne.
- Cover the pan tightly and bake for 25 minutes, until the rice is tender and creamy.
- Stir in the Parmesan, then melt the remaining butter with the sage leaves in a small skillet for 2 minutes and spoon it over the risotto with the pepitas.
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