Forget everything you thought you knew about making risotto! This Baked Pumpkin Risotto is here to revolutionize your cozy fall dinners. No more endless stirring at the stove; this magical method uses your oven to do all the work, leaving you with a luxuriously creamy, hands off risotto that’s packed with sweet roasted pumpkin and savory Parmesan cheese. Topped with an optional (but highly recommended) drizzle of nutty brown butter and crispy sage, this dish is an absolute showstopper that’s deceptively simple to make. Welcome to the easiest, most impressive risotto of your life!
Why You’ll Love This Recipe
- No Stir Miracle: The oven does all the heavy lifting, freeing you up to relax or prepare other parts of your meal.
- Ultimate Fall Flavors: Sweet pumpkin, earthy sage, and nutty Parmesan create the perfect autumnal flavor combination.
- Restaurant Quality at Home: The brown butter and crispy sage garnish adds a gourmet touch that will impress any guest.
- Unbelievably Creamy: Arborio rice releases its starch perfectly in the oven, creating that classic, luxurious risotto texture without any fuss.
Ingredients for Baked Pumpkin Risotto
For the Risotto:
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 ½ cups Arborio rice
- ¼ cup dry white wine (optional, can sub with broth)
- 4 cups (about 1.5 lbs) fresh pumpkin or butternut squash, peeled and diced into ¾-inch cubes
- 3 ½ cups vegetable or chicken broth
- ½ cup finely grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
For the Brown Butter Crispy Sage (Optional but Amazing):
- 3 tablespoons salted butter
- 12-15 fresh sage leaves
Instructions for Making Baked Pumpkin Risotto
1Sauté the Aromatics: Preheat your oven to 350°F (175°C).
In a large, oven safe pot or Dutch oven, melt 1 tablespoon of the unsalted butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the garlic and chopped sage and cook for 1 more minute until fragrant.
2Toast the Rice: Add the Arborio rice to the pot. Stir constantly for 1-2 minutes until the grains look slightly translucent at the edges and are coated in the butter. This toasting step is key for flavor.
Pour in the white wine (if using) and stir until it’s fully absorbed.
3Bake to Perfection: Add the diced pumpkin and the broth to the pot. Give everything a good stir. Heat until the liquid is just steaming at the edges; do not let it boil.
Cover the pot tightly with its lid (or heavy duty foil) and transfer it to the preheated oven. Bake for 25-35 minutes. The rice should be tender but still have a slight bite, and there will likely be some extra liquid in the pot.
4Make the Garnish (While Risotto Bakes): In a small skillet, melt the 3 tablespoons of salted butter over medium heat. Once it’s foamy, add the whole sage leaves. Cook for 1-2 minutes, swirling the pan, until the sage is crisp and the butter turns a golden brown and smells nutty. Immediately remove the sage leaves to a paper towel and pour the brown butter into a small bowl.
5The Creamy Finish: Carefully remove the hot pot from the oven. Stir in the remaining 2 tablespoons of unsalted butter and the grated Parmesan cheese.
Vigorously stir the risotto for a minute or two. The pumpkin will break down and blend into the rice, creating a naturally creamy, orange hued sauce. If it seems too thick, stir in a splash of hot water or broth until it reaches a creamy, porridge like consistency. Season generously with salt and pepper.
6. Serve Immediately:
Divide the risotto among bowls. Drizzle with the reserved brown butter, top with the crispy sage leaves, and finish with an extra sprinkle of Parmesan. Serve right away while it’s gloriously creamy!
No-Stir Baked Pumpkin Risotto
Ingredients
- 3 tbsp unsalted butter divided
- 1 small onion diced
- 3 garlic cloves minced
- 2 tbsp fresh sage chopped
- 1 ½ cups Arborio rice
- ¼ cup dry white wine optional
- 4 cups fresh pumpkin or butternut squash cubed (1.5 lbs)
- 3 ½ cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- Salt and black pepper
For Brown Butter Sage:
- 3 tbsp salted butter
- 12-15 fresh sage leaves
Instructions
- Preheat oven to 350°F (175°C).
- In an ovenproof pot, melt 1 tbsp butter over medium heat. Cook onion until soft (4-5 mins). Add garlic and chopped sage; cook 1 min.
- Add Arborio rice; stir 1-2 mins to toast. Add wine (if using); stir until absorbed.
- Add pumpkin and broth. Heat until steaming (do not boil). Cover tightly and bake for 25-35 mins.
- For garnish: Melt 3 tbsp butter in a skillet. Add sage leaves; cook 1-2 mins until crispy and butter is brown. Remove sage, reserve butter.
- Remove pot from oven. Stir in remaining 2 tbsp butter and Parmesan. Stir vigorously until creamy. Season with salt and pepper.
- Serve drizzled with brown butter and topped with crispy sage.
Notes
- Pot Choice: A heavy Dutch oven is best for even heat. Lighter pots may require 5-10 extra minutes of baking time.
- No Stirring: Do not open the oven to stir! Trust the process.
- Pumpkin Sub: Canned pumpkin puree (1.5 cans) can be stirred in after baking instead of fresh cubes.
- Make it a Meal: Stir in 2 cups of chopped, cooked chicken and 3 cups of fresh spinach with the butter and Parmesan after baking.
