No-Stir Baked Pumpkin Risotto
This easy Baked Pumpkin Risotto requires no stirring! Creamy, hands off, and packed with fall flavor. Topped with brown butter & crispy sage for a gourmet touch.
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.