Pumpkin risotto in the oven

Ingredients:

• 2 tbsp. arborio rice
• 5 cups unsalted chicken or vegetable broth
• 2 cups pumpkin, cut into small cubes
• 1.5 tbsp. pumpkin puree
• 1/2 medium onion, chopped
• 1/2 cup finely chopped basil
• 1/4 tbsp. finely grated parmesan
• 2 tbsp. l. mascarpone cheese
• 2 tbsp. l. olive oil

Preparation:

1. Preheat oven to 200°C and position the rack in the middle.
   
   Combine the broth, rice, pumpkin, puree, and onion in a 3-quart baking dish, add salt and ground black pepper, and mix thoroughly. Cover tightly with aluminum foil and bake, stirring occasionally, until most of the water is absorbed and the rice is plump, about 35-30 minutes.
2. Remove the risotto from the oven, toss with the remaining ingredients, season with salt and pepper to taste and serve.