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Easy Baked Pumpkin Risotto Recipe

Easy Baked Pumpkin Risotto Recipe
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Discover an easy and comforting baked pumpkin risotto recipe that combines the natural sweetness of pumpkin with creamy Arborio rice. This oven-baked risotto requires less stirring, making it a simple yet elegant dish perfect for cozy autumn dinners or impressing guests. Rich, creamy, and full of seasonal flavors, it beautifully balances savory Parmesan, aromatic herbs, and smooth pumpkin puree for a luscious one-dish meal.

Ingredients

Scale

Grains and Vegetables

  • 1 ½ cups Arborio rice
  • 1 cup pumpkin puree (preferably pure, no spices added)

Liquids

  • 4 cups warm vegetable broth
  • ½ cup white wine (optional)

Aromatics

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Fats and Cheese

  • 2 tablespoons butter (use vegan butter for dairy-free)
  • 1 tablespoon olive oil
  • ½ cup freshly grated Parmesan cheese (or nutritional yeast for vegan option)

Herbs and Seasoning

  • 1 teaspoon fresh sage or thyme, chopped (or rosemary/parsley as variations)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Aromatics: Preheat your oven to 350°F (175°C). In a skillet, gently sauté finely chopped onions and garlic in butter and olive oil over medium heat until they become translucent and fragrant, building the aromatic foundation.
  2. Mix the Rice and Pumpkin: Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly. Stir in the pumpkin puree and white wine (if using), cooking until the rice is evenly coated and the alcohol has mostly evaporated.
  3. Combine with Broth and Seasonings: Transfer the rice mixture into a baking dish. Pour in the warm vegetable broth, then season with salt, pepper, and fresh herbs. Stir well to distribute all ingredients evenly.
  4. Bake Until Creamy: Cover the dish tightly with foil and bake in the preheated oven for 30–40 minutes. Halfway through baking, remove the dish and stir gently to break up any clumps, then cover and return to bake until the rice is tender and creamy.
  5. Finish with Cheese and Butter: Remove from oven and immediately stir in the freshly grated Parmesan cheese and an extra knob of butter to add richness. Fluff the risotto gently and serve hot.

Notes

  • Use warm broth to maintain even cooking and heat.
  • Stir once or twice during baking to prevent clumps and ensure even texture.
  • Choose pure pumpkin puree without added spices for authentic flavor.
  • Cover the dish tightly with foil or lid to trap steam for perfectly tender rice.
  • Grate Parmesan cheese fresh before serving to maximize creaminess and flavor.

Nutrition

Keywords: pumpkin risotto, baked risotto, autumn recipe, easy risotto, creamy risotto, vegetarian risotto, gluten free risotto

Find it online: https://marybaking.com/easy-baked-pumpkin-risotto-recipe/