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!
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:
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!
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!
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.
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.
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
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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
MORE RISOTTO RECIPES!
-
One Pot Baked Risotto with Lemon Chicken
WATCH HOW TO MAKE IT
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Baked Creamy Pumpkin Risotto
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:
- 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 Information:
LIFE OF DOZER
Well, at least he’s out having fun in the water while suffering the indignity of Halloween dress ups…..
Emma says
Made this last night and everyone loved it – even my pumpkin hating husband. Will probably add some crispy prosciutto next time I make it. Looking forward to making the arancini balls tonight with the leftovers.
Sharon says
Made this last night and it was so yummy. Hubby said he will be buying more pumpkin from now 🙂
I’m so happy I found your site. Wish I came across it earlier but better late than never. All of this week’s dinner will be from here.
Thanks Nagi!
Nagi says
That’s so great to hear Sharon!! N x
Leanne says
So easy and delicious without slaving over the stove for ages and ages! I added in a teaspoon of dried thyme instead of sage as that was what I had handy and it was fabulous. Thanks Nagi, another winning recipe!
Sally says
Another fabulous recipe! I was very sceptical as I see others were, but I shouldn’t have doubted you. Looking forward to trying the arancini tomorrow night!
Natalie says
Hello again Nagi, your recipes are fantastic. I love mushroom risotto and im keen to know how you make it…would you simply swap the pumpkin with mushrooms? Thank you, Natalie
Nagi says
Hi Natalie – try this one: https://www.recipetineats.com/mushroom-risotto/ N x
Natalie says
I love risotto but its always hit and miss and so much work. I followed this recipe tonight and its the yummiest, easiest risotto ever. Im so excited not to have to stir risotto ever again!
Amy Williams says
neeaaarrrrlllyyyy threw a tantrum after baking as there was -so- much liquid left in the pot, put popping back in for five minutes without the lid helped! The risotto was very rice-porridge soft in texture but still delicious, especially with the bacon I threw in at the beginning. Excited to make arancini with the leftovers. Thanks Nagi!
Nagi says
Food tantrums are my specialty Amy 😉 N x
Andrew says
I rarely bother to come back and leave a comment on a recipe but this is mindblowingly good! I was a little skeptical but this will be a weekly meal for us now, loved it!
Eliza says
Love your site Nagi!! I used to make this but the other half is now dairy free – do you think you could use oil instead of butter?
Nagi says
It just wont be the same unfortunately – maybe try nuttelex? N x
Danielle says
Never made risotto before and made this last night and it was perfect, will make into Arancini balls today, hopefully they work well too.
Nagi says
Love to know how you go Danielle! N x
Chivonne Dorgan says
Risotto is a favorite of mine – but I’m too scared to cook it – but THIS WAS AMAZING. More oven baked risottos pretty please!
Rachel says
Yes more oven baked risottos! It’s the only one I make. Please please please Nagi!
Nagi says
WAHOO!!!!
Robyn says
Nagi I froze leftovers just added a small amount of stock to loosen it and heated delicious
Nagi says
Sounds perfect Robyn!! N x
Meg says
Absolute winner. Even the pumpkin hater in the family loved it (ok so I popped in a little bit of bacon to encourage him but probably didn’t need to in the end!) So so easy but so so tasty. Didn’t have sage but used thyme which was nice, could have used finely chopped rosemary as well. Great recipe for my young adult children to take with them when they leave home.
Donna says
Hi Nagi, what do you think about using frozen pumpkin? I bought it on sale, chopped it up and froze it awhile ago. Not sure if it would be OK to use for this?
Donna says
I made it! I just let my frozen pumpkin thaw for an hour before starting the recipe. It was absolutely delicious, as were the arancini balls I made with the leftovers the next day. Thanks so much!
Kristin Larson says
Wonderful recipe! Was able to whip up a nice Friday night dinner for the family.
Nagi says
Wahoo! Perfect Kristin! N x
NJ says
Hi can we freeze this risotto?
Nagi says
Hi NJ, risotto isn’t ideal to freeze as it dries out – N x
Cher C says
Super easy, super tasty, will be on rotation here. Used thyme sprigs instead of sage. garnished with toasted pine nuts and spring onion.
Nagi says
Perfect Cher!
Leigh Heath says
Oh wow! Amazing! Loved it, the brown butter took it to the next level. Had no sage so put a bit of thyme in the risotto and crisped up basil leaves in the butter. Yum yum yum. Will definitely be making again!
Nagi says
Sounds like you nailed it Leigh!
Leigh says
Oh and 5 stars!!
Bree says
I’ve made this 3 times now and our whole family loves it. So easy, creamy and delicious! Another winner!
Nagi says
Wahoo, I’m so happy it’s a hit Bree!
Jo says
I love making this recipe – we don’t always get the pumpkin fully smooth, but that’s more because we don’t peel the skin.
The only trouble I have is with the crispy sage – are you supposed to filter out all the black burnt bits from the butter, or eat it as is? The first time I tried it, the sage went black almost immediately; the second time, the sage stayed soggy. I think I’ve got the balance right this time, but I’ve still got lots of unappetising black bits in the butter.
Nagi says
Hi Jo, sounds like your butter is going too dark and the burnt bits are the milk solids, try turning down the heat a little! – N x