• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Quick and Easy

Creamy Baked Pumpkin Risotto

By:Nagi
Published:29 Oct '18Updated:4 Oct '23
207 Comments
Recipe v Video v Dozer v

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!

Overhead photo of two black bowls with Creamy Baked Pumpkin Risotto

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:

Close up of Creamy Baked Pumpkin Risotto in a blue cast iron pot

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!

How to make Baked Pumpkin Risotto

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!

Close up of Creamy Baked Pumpkin Risotto in a pot, ready to be served

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.

Ingredients in Pumpkin Risotto

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.

Photo of Rice for Risotto - Arborio Rice

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

  • 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

  • Crispy Baked Chicken Tenders

MORE RISOTTO RECIPES!

  • Chicken and Mushroom Risotto

  • One Pot Baked Risotto with Lemon Chicken

  • Shrimp / Prawn Risotto

  • Tomato Chorizo and Kale Risotto

  • No-Stir Lemon & Herb Baked Risotto

Close up of spoon in a bowl with Creamy Baked Pumpkin Risotto

WATCH HOW TO MAKE IT

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of spoon in a bowl with Creamy Baked Pumpkin Risotto

Baked Creamy Pumpkin Risotto

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
4.96 from 94 votes
Servings5 - 6 people
Tap or hover to scale
Print
  • 396
Recipe video above. You'll be amazed how creamy this risotto is - even though it's BAKED without constant stirring! And it tastes as magnificent as it looks! Note: you won't use all the brown butter, see notes for ways to use the leftovers.

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:

1. Risotto Rice - Risotto needs to be made with risotto rice (Arborio rice) because it’s extra starchy and this is what makes risotto beautifully creamy without the use of cream.
2. Pumpkin - Use any fresh pumpkin (any type but not Jack-O-Latern carving ones) OR butternut squash (we call it butternut pumpkin in Australia).
Fresh  trumps canned in terms of flavour. However, this can be made with canned pumpkin- use 1.5 cans (even 1 can is enough), and stir it in when it comes out of the oven.
3. Sage goes very well with pumpkin, but it is a very subtle flavour in this dish so don't worry if you don't have it. If you have parsley, thyme or oregano, these will be a good substitute.
The crispy sage adds great texture and a "wow" factor. I usually only do this for company.
4. GENERAL:
  • 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 Facts
Baked Creamy Pumpkin Risotto
Amount Per Serving (361 g)
Calories 422 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 39mg13%
Sodium 858mg37%
Potassium 510mg15%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 5g6%
Protein 9g18%
Vitamin A 11020IU220%
Vitamin C 13mg16%
Calcium 154mg15%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Originally published 2014. Post completely rewritten, new photos, new recipe video. Recipe amended very slightly to add crispy sage leaves and tidy up directions.

Nutrition Information:

Serving: 361gCalories: 422cal (21%)Carbohydrates: 60g (20%)Protein: 9g (18%)Fat: 15g (23%)Saturated Fat: 9g (56%)Cholesterol: 39mg (13%)Sodium: 858mg (37%)Potassium: 510mg (15%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 11020IU (220%)Vitamin C: 13mg (16%)Calcium: 154mg (15%)Iron: 3.6mg (20%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

LIFE OF DOZER

Well, at least he’s out having fun in the water while suffering the indignity of Halloween dress ups…..

Dozer the golden retriever dog swimming with witches hat for Halloween

Previous Post
Rice Pilaf with Nuts and Dried Fruit
Next Post
Apple Salad with Candied Walnuts and Cranberries

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Bowl of Qeema - Indian Curried Beef Mince over basmati rice

Qeema – Easy Indian Curried Beef Mince

Southern Thai Turmeric Chicken fresh out of the oven

Thai Turmeric Chicken

Green beans with a mountain of panko photo

Green Beans with a Mountain of Panko

More Quick and Easy

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




207 Comments

  1. Victoria says

    December 5, 2023 at 7:29 am

    5 stars
    This baked risotto is my favourite winter dish. It is so easy yet so delicious. Better than a restaurant!

    Reply
  2. John says

    November 27, 2023 at 6:57 am

    5 stars
    easy & really enjoyable. I add green apple & use butternut pumpkin & leave out the sage & brown butter. The Apple gives it a nice tang.

    Reply
  3. Pauline says

    November 19, 2023 at 9:27 pm

    I would not recommend butternut squash. Tried it using the hob cooking method and it remained as hard as if it was uncooked and did not disintegrate into the creaminess the Italian pumpkin with the thick green skin or the Japanese pumpkin did
    Luckily I had some pumpkin soup made by the Italian pumpkin and added it for taste
    But that did not make me wince less when the cubes butternut cubes came under my teeth
    Which is why I am now looking for something oven baked to make the squash melt like it should. Hope it succeeds

    Reply
  4. Lynne Jones says

    November 6, 2023 at 8:23 am

    Hi again, I’m afraid that I misread the info concerning your recipe in the Nov. 2023 issue of the Costco Connection magazine. It was actually from the author of the book that was highlighted in the magazine, called “The Future” where evidently someone eats this dish of pumpkin risotto that she describes as “tastes of amber sunlight”. The author, Naomi Alderman, suggests that you (the reader) make this recipe adapted from RecipeTin eats.com to eat while reading her book. She says: I find the gentle flavors very reassuring.
    Sorry for the (my) confusion.

    Reply
  5. Petra Liverani says

    September 14, 2023 at 7:51 pm

    4 stars
    Thank you, Nagi.
    Love just sticking the risotto in the oven and not having to stir. I can see why you cook the pumpkin in with the rice because it goes creamy but I find the texture of pumpkin a bit furry and I prefer the risotto without the pumpkin mixed in. Next time I make it I will bake the pumpkin and risotto separately and simply serve pumpkin on top.

    Reply
  6. Pip says

    July 4, 2023 at 10:02 pm

    5 stars
    Just made this and it was amazing! Great way to use up leftover pumpkin. Very easy to make a dairy free version.

    Reply
  7. Rachel makes dinner says

    June 5, 2023 at 5:44 pm

    5 stars
    I LOVE this recipe!
    And can I say it freezes fine (I LOVE how fluffy leftover risotto is, but that’s me!)
    Would you suggest any other veggies that could be added in also?

    Reply
  8. Sarah Kearney says

    May 9, 2023 at 10:38 pm

    5 stars
    The whole family enjoyed this – easy to make and turned out as promised – creamy and tasty.

    Reply
  9. katie says

    April 18, 2023 at 9:20 pm

    made this tonight! flavours were great and instructions clear however my pumpkin just wasnt cooked enough even with an additional 10 minutes. i used a cast iron pot with a lid and had the oven at ~200C fan forced. ended up trying to speed it along by putting it on the stove and using a fork against my spoon to mash up the pumpkin. after another ~10 minutes on the stove actively mashing it was creamy-ish but still with chunks of pumpkin. still tasty but allow extra time to cook!

    Reply
  10. Maddie says

    March 16, 2023 at 11:50 pm

    5 stars
    One of my fave recipes! I’m doubling this to serve 10 in a large cast iron pan. How would you adjust cook times? Better to split it into two pans? Thank you!!

    Reply
  11. Ben Hough says

    February 25, 2023 at 12:39 am

    5 stars
    I was so impressed at how well this worked. I looked into the oven half way through and it just didn’t look like it was going to come together, but then after exactly 25 mins I took it out and watched the magic happen! I added some dried thyme with the onions then some toasted pumpkin seeds and pine nuts at the end to add a bit of different texture. The taste and texture were both spot on! Thank you for the recipe and for helping me to learn a new risotto technique (may I say a game changing one?)

    Reply
  12. Karen says

    January 16, 2023 at 4:40 pm

    5 stars
    Squeel…….how fun is the MAGIC stirring! From the unappealing blah that comes out of the oven to a golden halo.

    This is something I will no longer pay for at a restaurant…..

    Reply
    • Roxanne says

      January 24, 2023 at 9:37 pm

      Ditto, can’t wait to make Arancini Balls with leftovers tomorrow night.

      Reply
  13. Sarah Richardson says

    November 20, 2022 at 9:51 pm

    5 stars
    This was excellent. An acquaintance was giving away pumpkin and I didn’t want to stir for hours. However I am making it again this week as it was so good and I’ve just acquired some generic pumpkin/squash to use so I’m just wondering why the recipe says no butternut squash? I’m nervous some squashes might be too hard to cook down in the oven and require a pre cook?

    Reply
  14. Christine D says

    October 11, 2022 at 7:30 pm

    5 stars
    Made this for the family tonight and it was a massive hit! Everyone loved it. I like that your recipes are so well written with clear directions. I didn’t have any sage, so I used thyme instead and it really worked. Thanks so much, you are awesome.

    Reply
  15. Karen says

    October 5, 2022 at 9:27 am

    5 stars
    AWWWWWESOME. Old man wasn’t too happy that it was meatless but he does love risotto and soon changed his tune once tried. Dog hooked into the small amount of leftovers. Tip Top

    Reply
  16. Vanessa says

    August 9, 2022 at 9:55 pm

    Incredibly delicious
    Soo good, I
    Couldn’t get my hands on sage however was still so yummy 😋

    Reply
  17. jackie says

    July 21, 2022 at 9:33 am

    5 stars
    Made this last night and it was so good. So much flavour. Served with sautéed mushrooms. will definitely make again and again.
    Thanks for a great recipe.

    Reply
  18. James says

    July 13, 2022 at 1:19 pm

    5 stars
    Holy moly. Risotto is that one dish that I just can’t get right, but this baked method was PERFECTION. I veganised it super easily and the flavours and textures are just spectacular in a beautifully harmonious and comforting way. Thank you! 10/10 and already planning on making this bowl of comfort-food perfection again soon <3

    Reply
  19. Amy says

    July 10, 2022 at 7:06 pm

    5 stars
    Love it. Even better, the kids loved it too.

    Reply
  20. Heather M says

    June 26, 2022 at 6:08 pm

    5 stars
    I love this recipe – it’s become a favourite staple. I love so many of you recipes I come to your site when looking for ideas. Thanks 😊

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!