Description
This Baked Pumpkin Risotto is a creamy, comforting dish that combines the earthy flavors of pumpkin with aromatic sage and savory Parmesan. Prepared in the oven for ease, this recipe yields a perfectly tender and flavorful risotto topped with toasted pepitas and crispy sage for texture and richness.
Ingredients
Scale
Baked Risotto
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, diced
- 1 1/2 cups Arborio rice
- 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 ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 teaspoon chicken bouillon
- 1 (15 oz.) can pumpkin puree
Added Later/Garnish
- 3/4 cup Parmesan cheese, freshly grated
- 1/4 cup roasted salted pepitas
- 3 tablespoons unsalted butter
- 15 sage leaves (adjust based on size)
Instructions
- Preheat and Sauté Onion: Preheat your oven to 400 degrees F. In a Dutch oven or a 3.75-quart oven-safe heavy pot with a tight-fitting lid, melt 2 tablespoons butter with 1 tablespoon olive oil over medium-high heat. Add diced onion and sauté until softened, about 5 to 7 minutes.
- Add Rice and Seasonings: Stir in the Arborio rice, minced garlic, chopped sage leaves, salt, ground ginger, black pepper, paprika, dried thyme, ground cumin, and cayenne pepper. Cook for 3 minutes, stirring constantly to coat the rice evenly with butter and toasting the rice slightly.
- Add Liquids and Pumpkin: Pour in the chicken broth, chicken bouillon, and pumpkin puree. Stir well to combine all ingredients evenly.
- Bake the Risotto: Bring the mixture to a gentle simmer on the stovetop. Stir once, cover the pot, and transfer it to the preheated oven. Bake for 16 minutes, then check the rice for doneness. If needed, continue baking a few more minutes until the rice is tender. The risotto may look watery, but this liquid will make it creamy.
- Toast Pepitas (Optional): While the risotto bakes, add pepitas to a small dry skillet over medium heat. Toast until fragrant and lightly browned, about 2 minutes, stirring or shaking the pan frequently to avoid burning. Remove from heat and set aside.
- Prepare Browned Butter and Crispy Sage: In the same skillet, melt 3 tablespoons butter over medium-high heat. Add sage leaves and gently stir to coat. Cook without stirring for about 1 1/2 minutes until the sage is crispy and the butter is browned and nutty. Immediately transfer sage to paper towels to drain. Pour browned butter into a heatproof bowl to prevent further cooking.
- Finish Risotto: When the rice is tender, remove the pot from the oven. Stir in the browned butter and Parmesan cheese vigorously to release starch and achieve a creamy texture. If desired, add more chicken broth for a saucier risotto. Taste and adjust seasoning with additional 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 extra freshly grated Parmesan cheese.
Notes
- Use Arborio rice for the best creamy texture; do not rinse the rice before cooking.
- For a simpler version, substitute fresh sage with 3/4 teaspoon ground sage, fresh garlic with 1/2 teaspoon garlic powder, and fresh onion with 1 teaspoon onion powder. Skip browning the butter and frying the sage leaves if desired.
- This risotto can be made ahead. Cook rice al dente and reheat adding broth or water to loosen. Store in an airtight container in the refrigerator for 3 to 5 days.
- Freezing is not recommended as it affects texture, but if done, freeze cooled risotto and thaw/reheat gently.
- To reheat, microwave in short intervals with added liquid or warm on stovetop with broth or butter. Alternatively, bake covered at 350 degrees F for 10 minutes with added liquid.
- Adjust seasoning after reheating, as refrigerated risotto can taste bland.
