Baked Creamy Pumpkin Risotto
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
5 - 6 people
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Calories
422 kcal
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Course
Main Course, Dinner
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Cuisine
Italian, Vegetarian
Baked Creamy Pumpkin Risotto
Description
Baked Creamy Pumpkin Risotto combines the richness of buttery arborio rice with tender cubes of pumpkin, all gently cooked in the oven to allow flavors to meld and rice to soften uniformly. The inclusion of sage provides an earthy aroma that complements the pumpkin's natural sweetness. The cooking method involves sautéing aromatics like onion, garlic, and sage before adding the rice and liquids, then transferring the mixture to the oven for slow cooking. After baking, Parmesan cheese and butter are stirred in, turning the pumpkin into a creamy puree that integrates fully with the risotto's texture. This technique produces a dish with a porridge-like consistency that holds a slight sag when served.
The optional garnish of browned butter with crisped sage leaves adds a crunchy texture and a savory note that contrasts with the creamy risotto. This addition is especially suitable when serving the dish to guests or to enhance its presentation.
This risotto is broadly portioned, feeding approximately four hungry people or six smaller servings. It pairs well with simple green salads or roasted vegetables and can be turned into a more substantial meal by incorporating sautéed chicken and spinach during cooking, as suggested. The recipe notes also guide substitutions like using butternut squash and alternative herbs, as well as tips regarding cooking vessels and seasoning at the end to accommodate the stock's saltiness.
Ingredients
- 3 tbsp / 50 g butter divided, unsalted
- 1 1/2 cups arborio rice (risotto rice) (Note 1)
- 1 onion , diced
- 600 g / 20 oz pumpkin diced into 1.7cm/2/3" cubes (about 4 heaped cups) (Note 2, weight after peeling and deseeding
- 3 garlic minced, cloves
- 1/4 cup white wine or water or broth, dry
- 3 1/2 cups vegetable stock or chicken stock/broth
- 2 tbsp sage leaves Note 3, roughly chopped
- 1/2 cup Parmesan Cheese , finely grated
- salt
- black pepper
Crispy Sage & Brown Butter (optional)
- 50 g / 3 tbsp butter , salted
- 12 - 20 sage leaves
To Garnish
- Parmesan Cheese grated
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).
Notes
- Use Arborio rice for the starch content needed to create the creamy risotto texture.
- Fresh pumpkin is preferred for flavor; canned pumpkin can be used by stirring it in after baking.
- The crispy sage garnish adds texture but is optional and best reserved for special occasions.
- Season with salt only at the end to avoid over-salting from the stock.
- Leftover risotto thickens but can be repurposed as arancini rice balls.
- Cooking time may vary depending on the pot used; heavier pots may require less baking time.
- You can add chicken and spinach to make the dish heartier.
- For a vegan option, omit the Parmesan and use vegetable stock.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 858mg | 36% |
| Potassium | 510mg | 11% |
| Carbohydrates | 60mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Protein | 9g | 18% |
| Vitamin A | 11020IU | 220% |
| Vitamin C | 13mg | 14% |
| Calcium | 154mg | 15% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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