Description
This Baked Pumpkin Risotto is a creamy, comforting dish perfect for fall or any cozy occasion. Made with Arborio rice, pumpkin puree, and aromatic sage, it’s baked to perfection and finished with browned butter and Parmesan cheese for a rich, nutty flavor. Toasted pepitas add a delightful crunch to this satisfying, savory risotto.
Ingredients
Scale
Baked Risotto
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, diced
- 1 1/2 cups Arborio rice
- 2–3 cloves garlic, minced
- 1 1/2 tablespoons sage leaves, roughly chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (dash)
- 4 cups chicken broth, plus more if needed
- 1 teaspoon chicken bouillon
- 1 (15 oz) can pumpkin puree
Add Later / Garnish
- 3/4 cups Parmesan cheese, freshly grated
- 1/4 cup roasted salted pepitas
- 3 tablespoons unsalted butter
- 15 sage leaves (more or less depending on size)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the risotto.
- Sauté Aromatics: In a Dutch oven or ovenproof heavy pot with a tight-fitting lid, melt 2 tablespoons butter in 1 tablespoon olive oil over medium-high heat. Add the diced onion and sauté until softened, about 5-7 minutes.
- Toast Rice and Seasonings: Stir in the Arborio rice, minced garlic, and chopped sage leaves. Add salt, ground ginger, pepper, paprika, dried thyme, ground cumin, and cayenne pepper. Cook for 3 minutes, stirring to ensure the rice is evenly coated in butter and the spices are aromatic.
- Add Liquids and Pumpkin: Pour in the chicken broth, chicken bouillon, and pumpkin puree. Stir to combine thoroughly.
- Bake Risotto: Bring the mixture to a gentle simmer on the stovetop. Stir once, then cover the pot and transfer it to the preheated oven. Bake for 16 minutes, then check for doneness by testing the rice. If needed, continue baking for a few more minutes until the rice is tender but still creamy.
- Toast Pepitas (Optional): While risotto bakes, toast pepitas by heating them in a dry skillet over medium heat until fragrant and lightly browned, about 2 minutes. Watch carefully to avoid burning, then transfer to a bowl.
- Prepare Browned Butter and Crispy Sage: In the same dry skillet, melt 3 tablespoons unsalted butter over medium-high heat. Add sage leaves and stir gently to coat. Cook without stirring for 1 1/2 minutes until the sage is crispy and the butter is browned. Immediately transfer sage to paper towels to drain. Pour the browned butter into a heatproof bowl to stop cooking.
- Finish Risotto: Remove the pot from the oven when rice is tender. Stir in the browned butter and freshly grated Parmesan cheese vigorously to release starch and make the risotto extra creamy. If you prefer a saucier consistency, add additional chicken broth. Taste and adjust seasoning with extra salt (about 1/4 to 1/2 teaspoon), pepper, or cayenne pepper as needed.
- Garnish and Serve: Serve the risotto garnished with toasted pepitas, crispy sage leaves, and additional Parmesan cheese for a beautiful and flavorful presentation.
Notes
- Use Arborio rice to ensure creamy, perfectly textured risotto; do not rinse the rice.
- For a quicker, weekday version, substitute ground sage for fresh, garlic powder for fresh garlic, and onion powder for fresh onion; skip crispy sage and browned butter if desired.
- This risotto can be made ahead and reheated by adding liquid to loosen the texture as needed.
- Store leftovers in an airtight container in the fridge for 3-5 days; avoid freezing to maintain texture.
- Reheat in microwave, on stovetop, or in oven adding broth, milk, or water to reach desired consistency.
- Toast pepitas in a dry skillet carefully to avoid burning for best flavor and crunch.
- Browned butter adds nutty depth— worth the extra step for special occasions.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg
