Dinner · Rice & Grain Mains

Creamy Baked Pumpkin Risotto

Oven-baked Arborio rice with tender pumpkin, Parmesan, and sage. A final stir turns the soft pumpkin into a creamy sauce without added cream.
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Prep
15 minutes
Cook
40 minutes
Total
55 minutes
Serves
6 moderate servings

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About this recipe.

Oven-baked Arborio rice with tender pumpkin, Parmesan, and sage. A final stir turns the soft pumpkin into a creamy sauce without added cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 tbsp Unsalted Butter (divided: 1 tablespoon to start, 2 tablespoons to finish)
  • 1 ½ Cup Arborio Rice
  • 1 Large Yellow Onion (Diced)
  • 20 Oz Pumpkin (peeled and seeded weight; pie pumpkin or butternut squash, cut into 1/2-inch cubes)
  • 3 Cloves Garlic (Minced)
  • 1/4 Cup White Wine
  • 3 ½ Cup Chicken Stock (Optional is vegetable stock)
  • 2 tbsp Sage Leaves (fresh, roughly chopped)
  • 1/2 Cup Parmesan Cheese (finely grated)
  • 1 Pinch Salt (For Taste)
  • 1 Pinch Black Pepper (For Taste)

Optional crispy sage and brown butter

  • 3 tbsp Butter (for optional garnish)
  • 12-20 Leaves Sage leaves

Garnish

  • 1/4 Cup Parmesan Cheese

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Finish with a Good Stir

The oven does most of the work. Once the rice and pumpkin are tender, stir in butter and Parmesan so the pumpkin blends into a creamy sauce.

Adapted from Nagi Maehashi at RecipeTin Eats.

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The cooking plan

How to make Creamy Baked Pumpkin Risotto.

  1. Heat the oven to 350°F. Melt 1 tablespoon of the main butter quantity in a heavy oven-safe pot with a snug lid over medium heat. Cook the onion for 3 to 4 minutes, until softened. Add the garlic and chopped sage and stir for 1 minute.

  2. Stir in the Arborio rice to coat it with butter. Add the wine and cook until mostly evaporated, about 1 minute. Stir in the pumpkin and stock. Heat until the liquid is hot, then cover tightly and transfer to the oven.

  3. Bake for 25 minutes, then check the rice and pumpkin. The rice should be tender with a little bite and the pumpkin soft enough to mash. If still firm, cover and bake in 5-minute intervals. Some liquid may remain. Lighter cookware may take 35 to 40 minutes.

  4. While the rice bakes, melt the separate 3 tablespoons garnish butter in a small pan over medium heat. Once foaming, add the whole sage leaves and cook for about 1 1/2 minutes, until crisp. Lift the leaves onto paper towels. Remove the butter from the heat as soon as the milk solids are golden brown and smell nutty, and pour into a heatproof container to stop cooking.

  5. Remove the pot carefully with oven mitts. Stir in the remaining 2 tablespoons main butter and 1/2 cup Parmesan. Stir firmly so the soft pumpkin blends into the rice. Add a little hot water if needed for a loose, creamy consistency. Taste and season with salt and pepper. Serve immediately with the garnish Parmesan and, if using, crispy sage and a small drizzle of brown butter.

Let’s cook

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Creamy Baked Pumpkin Risotto

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Oven-baked Arborio rice with tender pumpkin, Parmesan, and sage. A final stir turns the soft pumpkin into a creamy sauce without added cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 moderate servings
Course: Dinner, Side Dish
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Ingredients
  

  • 3 tbsp Unsalted Butter divided: 1 tablespoon to start, 2 tablespoons to finish
  • 1 ½ Cup Arborio Rice
  • 1 Large Yellow Onion Diced
  •  
    20 Oz Pumpkin peeled and seeded weight; pie pumpkin or butternut squash, cut into 1/2-inch cubes
  • 3 Cloves Garlic Minced
  • ¼ Cup White Wine
  •  
    3 ½ Cup Chicken Stock Optional is vegetable stock
  •  
    2 tbsp Sage Leaves fresh, roughly chopped
  • ½ Cup Parmesan Cheese finely grated
  • 1 Pinch Salt For Taste
  • 1 Pinch Black Pepper For Taste
Optional crispy sage and brown butter
  • 3 tbsp Butter for optional garnish
  •  
    12-20 Leaves Sage leaves
Garnish
  • ¼ Cup Parmesan Cheese

Equipment

1 Small Saucepan
1 Large Ovenproof Pot w/Lid

Instructions
 

  1. Heat the oven to 350°F. Melt 1 tablespoon of the main butter quantity in a heavy oven-safe pot with a snug lid over medium heat. Cook the onion for 3 to 4 minutes, until softened. Add the garlic and chopped sage and stir for 1 minute.
  2. Stir in the Arborio rice to coat it with butter. Add the wine and cook until mostly evaporated, about 1 minute. Stir in the pumpkin and stock. Heat until the liquid is hot, then cover tightly and transfer to the oven.
  3. Bake for 25 minutes, then check the rice and pumpkin. The rice should be tender with a little bite and the pumpkin soft enough to mash. If still firm, cover and bake in 5-minute intervals. Some liquid may remain. Lighter cookware may take 35 to 40 minutes.
  4. While the rice bakes, melt the separate 3 tablespoons garnish butter in a small pan over medium heat. Once foaming, add the whole sage leaves and cook for about 1 1/2 minutes, until crisp. Lift the leaves onto paper towels. Remove the butter from the heat as soon as the milk solids are golden brown and smell nutty, and pour into a heatproof container to stop cooking.
  5. Remove the pot carefully with oven mitts. Stir in the remaining 2 tablespoons main butter and 1/2 cup Parmesan. Stir firmly so the soft pumpkin blends into the rice. Add a little hot water if needed for a loose, creamy consistency. Taste and season with salt and pepper. Serve immediately with the garnish Parmesan and, if using, crispy sage and a small drizzle of brown butter.

Notes

Use Arborio rice and a tightly covered oven-safe pot. The pumpkin weight is after peeling and seeding. Baking time varies with the pot; check the rice for tenderness rather than relying only on the timer. The optional sage garnish uses a separate butter quantity; you may not need all the brown butter for serving.
Use vegetable stock and a vegetarian hard cheese if making a vegetarian version. This recipe contains butter and cheese. Refrigerate leftovers promptly in shallow containers.
Adapted from Nagi Maehashi at RecipeTin Eats, with rewritten instructions and clarified butter quantities.

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