This creamy baked pumpkin risotto is rich, comforting, and perfect for Halloween or any cozy fall night. With tender pumpkin, parmesan, and sage, it’s a no-stir risotto that practically cooks itself in the oven.
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Why You’ll Love This Creamy Baked Pumpkin Risotto
Making risotto usually means standing by the stove and stirring nonstop. However, this Creamy Baked Pumpkin Risotto saves you time and effort while still delivering the creamy texture everyone loves. The pumpkin adds a naturally sweet and earthy flavor that pairs beautifully with the parmesan and sage. Plus, you don’t need heavy cream for that luscious finish since the rice and pumpkin create their own creamy base. It’s versatile enough for a weeknight dinner yet impressive enough to serve at a holiday table. Family-friendly and fuss-free, this recipe guarantees comfort in every spoonful while leaving you more time to enjoy your evening.
Ingredients You’ll Need
- Arborio rice: The key to risotto’s signature creaminess thanks to its high starch content.
- Pumpkin: Provides sweetness, color, and a hearty texture that breaks down into the rice.
- Onion and garlic: Add a savory base flavor that balances the richness.
- Butter: Used both for cooking and finishing, giving a silky smooth finish.
- Dry white wine: Adds depth, though you can swap with broth or water.
- Broth: Vegetable or chicken broth infuses the rice with savory notes.
- Sage: Earthy and aromatic, it complements the pumpkin perfectly.
- Parmesan cheese: Brings salty richness and a creamy bite.
- Salt and pepper: Essential seasonings, best added at the end.
Optional garnishes like crispy sage and brown butter add elegance, while extra parmesan never hurts.
Substitutions & Variations
Canned pumpkin works if you want convenience, but stir it in after baking rather than before. Swap sage with thyme, parsley, or oregano if that’s what you have. To keep it vegan, use vegetable broth and skip the parmesan or replace it with a dairy-free alternative. You can also stir in cooked chicken or fresh spinach for extra protein and greens.
How to Make Creamy Baked Pumpkin Risotto (Step-by-Step)
Cook the base
Preheat the oven to 180°C (350°F). Melt 1 tablespoon of butter in an ovenproof pot over medium-high heat. Sauté onion and garlic until fragrant and soft. Add the chopped sage and cook for a moment to release its aroma.
Add rice, wine, and pumpkin
Stir in the arborio rice until coated with the butter mixture. Pour in the white wine and let it simmer until the liquid evaporates. Add the diced pumpkin and pour in the broth. Stir gently to combine.
Bake until tender
Cover the pot with a lid or foil and transfer it to the oven. Bake for about 25 minutes until the rice is cooked but still firm in the center. The pumpkin should be tender and starting to melt into the rice.
Stir in butter and parmesan
Remove from the oven and stir in the remaining butter and parmesan cheese. Mix until the pumpkin blends into the rice, creating a creamy, velvety texture. If the risotto feels too thick, stir in a splash of hot water or broth.
Serve and garnish
Spoon into bowls immediately. Garnish with crispy sage, a drizzle of brown butter, and an extra sprinkle of parmesan if desired. Serve warm and enjoy.
Tips for the Best Results
Always season at the end since broth saltiness varies. For the perfect texture, aim for creamy but not gluey—like a thick porridge. If leftovers thicken too much, loosen them with a bit of hot water or broth when reheating. Keep an eye on the rice; it should be tender but slightly al dente for the best bite.
Optional Crispy Sage and Brown Butter Topping
To make this garnish, melt 3 tablespoons of salted butter in a small skillet. Add 12–20 sage leaves and cook until crisp and slightly darkened. Remove the leaves and let the butter brown slightly before drizzling it over the risotto. The nutty butter and crunchy sage add elegance and a burst of flavor that makes this dish shine.
What to Serve with Pumpkin Risotto
This risotto pairs beautifully with roast chicken or grilled shrimp for added protein. A crisp green salad with a tangy vinaigrette helps cut through the richness. For a vegetarian spread, try it alongside roasted root vegetables or sautéed leafy greens. It also makes a stunning side dish for a holiday table, balancing savory meats and festive flavors.
Storage and Leftovers
Risotto thickens as it cools, so expect a denser texture the next day. Store leftovers in an airtight container in the fridge. Reheat gently with a splash of broth or water to bring back creaminess. For a fun twist, shape the cold risotto into balls, coat in breadcrumbs, and fry to make arancini—crispy rice balls that are irresistible.
Conclusion
This Creamy Baked Pumpkin Risotto makes comfort cooking easy. With minimal effort and maximum flavor, it’s perfect for Halloween gatherings or cozy nights at home. The creamy texture, sweet pumpkin, and savory parmesan guarantee a dish that feels both festive and satisfying. Try it once, and it may become your new fall favorite. For more festive inspiration, check out More Halloween Recipes or pair it with a sweet treat like Pumpkin Chocolate Chip Protein Muffins. You can also browse Recent Recipes for more ideas. And if you’d like to save this dish for later, pin it to your seasonal board on Pinterest.
Creamy Baked Pumpkin Risotto
Equipment
- Ovenproof pot with lid
- Sharp knife for chopping pumpkin and onion
- Wooden spoon for stirring
Ingredients
- 3 tbsp unsalted butter, divided
- 1 ½ cups arborio rice
- 1 onion, diced
- 600 g pumpkin, peeled and diced (about 4 cups)
- 3 cloves garlic, minced
- ¼ cup dry white wine (or broth/water)
- 3 ½ cups vegetable or chicken broth
- 2 tbsp sage leaves, roughly chopped
- ½ cup parmesan cheese, finely grated
- Salt and pepper to taste
- 50 g salted butter (optional garnish)
- 12–20 sage leaves (optional garnish)
- extra parmesan, for garnish
Instructions
- Preheat oven to 180°C (350°F). In an ovenproof pot, melt 1 tbsp butter. Sauté onion and garlic until soft, then stir in sage.
- Add arborio rice and stir to coat. Pour in white wine and cook until evaporated. Stir in pumpkin and broth.
- Cover pot with lid or foil. Bake for 25 minutes until rice is tender but slightly firm and pumpkin softens.
- Stir in remaining butter and parmesan until risotto becomes creamy and pumpkin blends into rice. Add hot water if needed to loosen.
- Serve immediately with optional crispy sage, brown butter drizzle, and extra parmesan.
