Description
This oven-baked pumpkin risotto recipe delivers creamy, restaurant-quality results with minimal stirring. Using fresh pumpkin, sage, and arborio rice, this fall comfort food masterpiece proves that exceptional risotto doesn’t require constant attention.
Ingredients
Scale
- 3 tbsp unsalted butter, divided (or vegan butter)
- 1½ cups arborio rice
- 1 medium onion, finely diced
- 600g fresh pumpkin, cubed (or butternut squash/canned pumpkin)
- 3 garlic cloves, minced
- ¼ cup dry white wine (or broth)
- 3½ cups vegetable or chicken stock
- 2 tbsp fresh sage leaves, chopped (or thyme/dried sage)
- ½ cup freshly grated Parmesan (or nutritional yeast)
- Salt and pepper to taste
- Optional garnish: 3 tbsp butter, 12–20 sage leaves, extra Parmesan
Instructions
- Preheat oven to 180°C/350°F. Melt 1 tbsp butter in an ovenproof pot.
- Add onion and garlic; cook 3–4 minutes until translucent.
- Stir in chopped sage; cook for 1 minute.
- Add arborio rice; toast 2–3 minutes until translucent.
- Deglaze with white wine; let evaporate. Add pumpkin and stock, stir.
- Cover and bake 25–35 minutes until rice is tender but al dente.
- Stir in remaining butter and Parmesan; mix until creamy.
- Adjust consistency with hot water if needed. Garnish with crispy sage and Parmesan if desired.
Notes
Use arborio, carnaroli, or vialone nano rice for proper creaminess. Oven-baked risotto saves 40% active cooking time compared to stovetop stirring.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 422
- Sugar: 5g
- Sodium: 858mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 39mg
Keywords: pumpkin risotto, creamy risotto, fall comfort food, oven risotto