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Home Quick and Easy

Creamy Baked Pumpkin Risotto

By:Nagi
Published:29 Oct '18Updated:13 Nov '20
190 Comments
Recipe v Video v Dozer v

This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven. But with a few big stirs, it miraculously transforms into a luxurious, CREAMY risotto with a magnificent colour that no one can resist!

And to think that you can make this without standing over the hot stove, stirring constantly……. Believe it. You CAN make an amazing, creamy risotto in the oven!

Overhead photo of two black bowls with Creamy Baked Pumpkin Risotto

ULTRA CREAMY, ULTRA EASY PUMPKIN RISOTTO

For pumpkin lovers, for risotto lovers, for good food lovers everywhere – this Pumpkin Risotto recipe is for you.

If you’re new to the wonders of baked risotto, this will be a life changing recipe for you. It is truly creamy, it looks and tastes luxurious, and it doesn’t even have a drop of cream in it.

And yet, rather than standing over a hot stove, stirring constantly for 20 minutes, it’s just plonked in the oven. Take it out, give it a few vigorous stirs – and this is what you get:

Close up of Creamy Baked Pumpkin Risotto in a blue cast iron pot

And it tastes even better than it looks!!!

HOW TO MAKE THIS BAKED PUMPKIN RISOTTO

You are going to be amazed how easy it is to make risotto in the oven.

It starts on the stove like a normal risotto, with sautéed garlic and onion. We can’t skip this flavour base. Nor do we want to skip deglazing the pot with a touch of white wine (or broth or even water) and toasting the risotto lightly in the pot.

From here, the recipe changes completely from a traditional risotto recipe. Add the liquids and pumpkin, give it a stir, cover, then bake in the oven for 25 minutes

No stirring. Not even once. In fact, I forbid you to open that oven. If you do, you lose heat and you’ll disrupt the cooking process!

How to make Baked Pumpkin Risotto

WATCH THE MAGIC HAPPEN

Open the lid, and you’ll be greeted with the sight of some seriously stodgy looking rice, about as far from a creamy risotto as can be. But have faith. This is where the magic happens. Give it a vigorous stir, watch as the soft cooked pumpkin disintegrates and transforms into a puree which creates the creamy pumpkin sauce for this risotto

It tastes savoury yet sweet from the pumpkin. The rice is perfectly cooked – al dente, just the way I like.

The risotto is creamy rather than stodgy and gluey. And we haven’t used a single drop of cream!

Close up of Creamy Baked Pumpkin Risotto in a pot, ready to be served

INGREDIENTS IN PUMPKIN RISOTTO

Astonishingly few ingredients in Pumpkin Risotto! The key ingredient to ensure you get right is the rice – see below for more information.

Other than this, the other ingredients are actually fairly simple and adaptable. Don’t have wine? No problems, just use water or broth. Prefer olive oil rather than butter? Go ahead. Switch sage with other herbs, use canned or fresh pumpkin (yes really), use chicken or vegetable broth, or water + stock powder.

Ingredients in Pumpkin Risotto

WHAT RICE TO USE FOR RISOTTO

Risotto needs to be made with risotto rice. It has a higher starch content which is what makes the creamy “sauce” without using cream.

There’s a few varieties but the most common at supermarkets is Arborio which is what I use.

Photo of Rice for Risotto - Arborio Rice

OPTIONAL CRISPY SAGE LEAVES & BROWN BUTTER

I’ve garnished this Pumpkin Risotto with crispy sage leaves because pumpkin and sage are great mates, and it provides great texture.

The added bonus is that the butter used to crisp up the sage leaves turns into brown butter which is an incredible finish for any risotto. Just one or two teaspoons is all you need to elevate it to another level of luxuriousness.

But… this is optional……(she says, unconvincingly)

Let’s put it this way. It’s ok to skip it for an everyday meal. But it’s mandatory for company! – Nagi x


SUGGESTIONS: THINGS TO SERVE WITH PUMPKIN RISOTTO

  • Add chicken and spinach – see recipe notes

  • Sun Dried Tomato Stuffed Chicken Breast or quick Crispy Garlic Chicken Thighs

  • Crispy Pan Fried Fish or  Garlic Prawns/Shrimp – super quick and easy

  • Meatloaf – instead of the usual mashed potatoes!

  • Salmon Patties, Rissoles, Zucchini Fritters and similar

  • Crispy Baked Chicken Tenders

MORE RISOTTO RECIPES!

  • Chicken and Mushroom Risotto

  • One Pot Baked Risotto with Lemon Chicken

  • Shrimp / Prawn Risotto

  • Tomato Chorizo and Kale Risotto

  • No-Stir Lemon & Herb Baked Risotto

Close up of spoon in a bowl with Creamy Baked Pumpkin Risotto

WATCH HOW TO MAKE IT

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Close up of spoon in a bowl with Creamy Baked Pumpkin Risotto

Baked Creamy Pumpkin Risotto

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
4.97 from 80 votes
Servings5 - 6 people
Tap or hover to scale
Print
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Recipe video above. You'll be amazed how creamy this risotto is - even though it's BAKED without constant stirring! And it tastes as magnificent as it looks! Note: you won't use all the brown butter, see notes for ways to use the leftovers.

Ingredients

  • 3 tbsp / 50 g unsalted butter , divided
  • 1 1/2 cups arborio rice (risotto rice) (Note 1)
  • 1 onion , diced
  • 600 g / 20 oz pumpkin (weight after peeling and deseeding) , diced into 1.7cm/2/3" cubes (about 4 heaped cups) (Note 2)
  • 3 garlic cloves , minced
  • 1/4 cup dry white wine (or water or broth)
  • 3 1/2 cups vegetable or chicken stock/broth
  • 2 tbsp sage leaves, roughly chopped (Note 3)
  • 1/2 cup parmesan cheese , finely grated
  • Salt & pepper

Crispy Sage & Brown Butter (optional)

  • 50 g / 3 tbsp butter , salted
  • 12 - 20 sage leaves

To Garnish

  • Grated parmesan

Instructions

  • Preheat oven to 180C/350F.
  • Melt 1 tbsp / 20g butter in ovenproof pot (preferably with a lid) over medium high heat.
  • Add garlic and onion and cook until onion is translucent.
  • Add chopped sage and cook for 1 minute.
  • Add rice and stir so all the rice grains are coated with the butter and semi translucent.
  • Add white wine and cook until the the liquid evaporates - about 1 minute.
  • Add pumpkin and broth, stir. Let the liquid heat up but do not bring to simmer.
  • Put lid on (or cover tightly with foil) and place in oven for 25 minutes, until rice is just cooked (firm but not raw) - don't worry if there's excess liquid. If rice is still uncooked, return to oven for 5 minutes.
  • Add remaining butter and parmesan cheese. 
  • Stir vigorously until the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of hot tap water. Should have a porridge like consistency so it sags a bit when served (see video), rather than staying in a tall, firm pile.
  • Spoon into serving bowls. Garnish with crispy sage, 1 or 2 teaspoons of brown butter and parmesan cheese. Devour immediately!

Crispy Sage:

  • Melt butter in a small pan over medium high heat. Once foaming, add sage leaves and stir gently. 
  • Cook for 1 1/2 minutes or until crispy.
  • Immediately remove sage onto paper towel lined plate and pour butter into a heat proof jug (butter should be brown by now).

Recipe Notes:

1. Risotto Rice - Risotto needs to be made with risotto rice (Arborio rice) because it’s extra starchy and this is what makes risotto beautifully creamy without the use of cream.
2. Pumpkin - Use any fresh pumpkin (any type but not Jack-O-Latern carving ones) OR butternut squash (we call it butternut pumpkin in Australia).
Fresh  trumps canned in terms of flavour. However, this can be made with canned pumpkin- use 1.5 cans (even 1 can is enough), and stir it in when it comes out of the oven.
3. Sage goes very well with pumpkin, but it is a very subtle flavour in this dish so don't worry if you don't have it. If you have parsley, thyme or oregano, these will be a good substitute.
The crispy sage adds great texture and a "wow" factor. I usually only do this for company.
4. GENERAL:
  • Salt - It is important to remember to season at the very end and not at the beginning as you never really know how strong the salt from the stock/broth is once absorbed into the rice.
  • Leftover Brown Butter - It's unlikely you'll use it all. But you can't use less otherwise it's too hard to crisp the sage leaves (I tried). Drizzle leftovers on almost any protein, pasta, omelettes, onto soups. Just a tiny drizzle adds an extra element of luxuriousness to anything!
  • Servings: Even though there is only 1 1/2 cups of rice, this makes a lot (because of the 3 cups of pumpkin). It will feed 4 hungry people or 6 normal servings.
  • Baking time - if you are using a heavy cast iron casserole pot with a lid, then the cook time should be 25 minutes because it retains heat so well. If you are using a lighter weight pot covered with foil, then it might take closer to 35 to 40 minutes.
  • Add protein: Turn this into a complete meal by adding chicken and spinach. Chop chicken, season with salt and pepper (add herbs if you want too). Add the chicken when the onion is translucent and cook until white (still raw inside). Then follow the directions of the recipe. When you stir the butter and parmesan into the cooked risotto, add the spinach as well - you can add as much spinach as you want, but 3 packed cups is ideal. The residual heat from the risotto will wilt it quickly. You may need to add a splash of water to loosen it up a bit.
  • Veganise it by omitting the parmesan (check the salt level by taste) and using vegetable rather than chicken stock.

5. Leftovers -
Risotto doesn't keep well, it thickens. But leftovers make brilliant Arancini Rice Balls! Here's a baked one, here's a fried one.
6. Nutrition per serving, assuming 1 tsp of brown butter, excludes parmesan garnish and crispy sage (because I don't know how to calculate nutrition for that).
Nutrition Facts
Baked Creamy Pumpkin Risotto
Amount Per Serving (361 g)
Calories 422 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 39mg13%
Sodium 858mg37%
Potassium 510mg15%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 5g6%
Protein 9g18%
Vitamin A 11020IU220%
Vitamin C 13mg16%
Calcium 154mg15%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Originally published 2014. Post completely rewritten, new photos, new recipe video. Recipe amended very slightly to add crispy sage leaves and tidy up directions.

Nutrition Information:

Serving: 361gCalories: 422cal (21%)Carbohydrates: 60g (20%)Protein: 9g (18%)Fat: 15g (23%)Saturated Fat: 9g (56%)Cholesterol: 39mg (13%)Sodium: 858mg (37%)Potassium: 510mg (15%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 11020IU (220%)Vitamin C: 13mg (16%)Calcium: 154mg (15%)Iron: 3.6mg (20%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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190 Comments

  1. Wong says

    October 27, 2021 at 6:39 pm

    5 stars
    Real easy to make and tasted delicious!

    Reply
  2. Marcia says

    September 20, 2021 at 9:09 pm

    5 stars
    Wonderful and easy! I love risotto but work long hours and usually do not cook anything that requires much effort. Thanks to this recipe I finally made risotto for my family. It was gone in minutes. Super tasty!

    Reply
  3. Bee says

    September 3, 2021 at 6:52 pm

    5 stars
    This is so yummy! Thank you for the recipe

    Reply
  4. Mandy Grobler says

    September 3, 2021 at 2:29 pm

    You make dinner time a winner! Easy cooking that all can do. Thank you Nagi

    Reply
  5. jill says

    August 29, 2021 at 5:17 pm

    5 stars
    can’t believe how delicious ALL your recipes are Nagi.
    the pumpkin risotto wonderful, we keep taste testing before finally cooked because it is so yummy. Your explanations just make me understand WHY. thank you 1000 times!

    Reply
  6. Bella S says

    August 27, 2021 at 8:01 pm

    5 stars
    Amazing and so quick! Another amazing recipe Nagi.

    Reply
  7. J says

    August 25, 2021 at 7:49 pm

    5 stars
    Everyone loved it including the 4 year old. Stirred through some sauteed kale at the end with the butter and cheese. Beautiful!

    Reply
  8. Hayley says

    August 9, 2021 at 9:18 am

    Hi Nagi, if I don’t have an oven-proof pot, would I be able to make this just on the stove?

    Reply
    • Tegan says

      August 15, 2021 at 10:34 am

      Transfer the sautéd stuff into a different oven safe pan like a tall and narrow lasagne dish or a loaf pan etc 🙂 just top with a tight layer of foil

      Reply
  9. Julie says

    July 20, 2021 at 5:36 pm

    5 stars
    Absolute family favourite now! So delicious! Crispy sage leaves and browned butter drizzled on top is heavenly! Thanks so much for sharing your recipe.

    Reply
  10. Laura says

    July 15, 2021 at 5:52 pm

    5 stars
    This is one of my absolute favourites of yours Nagi! I don’t often have sage leaves on hand and so sprinkle (although let’s face it, it’s a whole handful) crispy bacon instead. Either way is tops!

    Reply
    • Nagi says

      July 15, 2021 at 6:00 pm

      Greta idea Laura – I bet it tastes amazing!!! N x

      Reply
  11. Debra says

    July 3, 2021 at 12:29 pm

    Hi Nagi, could you roast the pumpkin first?

    Reply
    • Lisa says

      July 29, 2021 at 12:37 pm

      Hey Debra, I do this all the time. Just make sure you cut the pieces small enough, otherwise it sometimes doesn’t mix very well.

      Reply
  12. Kirsty Clare says

    June 5, 2021 at 7:53 pm

    5 stars
    WOW! My husband and I were sceptical about a baked risotto and one that could be potentially too sweet with pumpkin!! But HOLY WOW!!! Delicious!! We added chopped chicken and spinach, as per the notes, to bulk it out for our teenage sons. ABSOLUTELY devine, quick and simple to make. Thanks Nagi

    Reply
  13. Dee says

    June 5, 2021 at 6:26 pm

    5 stars
    Stunning dish. Made with homegrown pumpkins – sensational. Thank you for another great recipe!

    Reply
  14. Victoria says

    May 17, 2021 at 3:56 am

    Hello Nagi
    Do you think I could make this with frozen butternut? If so, should I defrost it first?

    Reply
    • Nagi says

      May 17, 2021 at 10:52 am

      Hi Victoria – yes you can, just thaw and proceed with the recipe as written. N x

      Reply
  15. Laura says

    April 16, 2021 at 8:40 pm

    5 stars
    Perfect. Baking my risotto from now on!

    Reply
  16. Karen says

    March 11, 2021 at 6:45 pm

    Made this tonight. It was so delicious!
    I added some chopped bacon and rosemary as I didn’t have any sage.

    Reply
  17. Natalie says

    March 1, 2021 at 6:28 pm

    5 stars
    A delicious recipe as usual. Even my husband who doesn’t usually like pumpkin rated this as one of the best risottos. Will be making this often

    Reply
  18. Rachel says

    February 3, 2021 at 8:24 pm

    5 stars
    10/10! Didn’t have any sage or white wine…I imagine it would only make it better but still, without those items it still tasted insane. Cant believe I just made something so yummy. And YES to baking to risotto! So easy.

    Reply
  19. Pritika Gurunathan says

    January 22, 2021 at 9:07 pm

    My first time trying to cook risotto in the oven. I ended up adding a little more water but that was probably because I changed the rice proportions. Still yummy! I’ll be definitely keeping this recipe on rotation and the crispy sage is fabulous! Brings so much omph to the dish…love it!

    Reply
  20. Kristina says

    December 12, 2020 at 8:10 pm

    5 stars
    Great recipe Nagi! 25mins was spot on for me. I’ll be baking risotto from now on.

    Reply
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