Creamy Baked Pumpkin Risotto

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

• 3 tbsp / 50 g unsalted butter, divided
• 1 1/2 cups Arborio rice (risotto rice)
• 1 onion, diced
• 600 g / 20 oz pumpkin (peeled, deseeded, diced into 1.7cm/2/3″ cubes)
• 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
• 1/2 cup parmesan cheese, finely grated
• Salt & pepper

Optional:

• 50 g / 3 tbsp salted butter (for crispy sage)
• 12–20 sage leaves

To Garnish:

• Grated parmesan cheese

Step-by-Step Instructions

1. Preheat oven to 180°C/350°F.
2. Melt 1 tbsp butter in an ovenproof pot over medium-high heat.
3. Add garlic and onion and cook until the onion becomes translucent.
4. Stir in chopped sage and cook for another minute.
5. Add the Arborio rice, stirring to coat the grains in butter.
6. Pour in the white wine and cook until the liquid evaporates.
7. Add pumpkin and broth, stir well, and heat the mixture but do not bring to a simmer.
8. Cover with a lid (or foil) and bake for 25 minutes.
9. Once baked, stir vigorously, letting the pumpkin break down into a puree, creating a creamy sauce.
10. Add the remaining butter and parmesan. Stir until smooth. Adjust consistency with hot water if needed.
11. Spoon the risotto into bowls and garnish with crispy sage and additional parmesan.

Pro Tips

• Use fresh pumpkin for the best flavor, though canned pumpkin is a fine substitute.
• Crispy sage leaves and brown butter are optional but add luxurious texture and depth to the dish.
• If you want to add protein, chicken and spinach are great additions. Simply cook the chicken before adding to the risotto for extra flavor.

Nutrition Information (per serving)

Disclaimer: Nutrition facts are estimated and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Pumpkin Risotto

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• Author: carlosramirez
• Total Time: 45
• Yield: 4 servings
• Diet: Vegetarian

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Description

A creamy and flavorful pumpkin risotto made with Arborio rice and sage, perfect for a comforting meal.

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Ingredients

• 3 tbsp unsalted butter, divided
• 1 1/2 cups Arborio rice (risotto rice)
• 1 onion, diced
• 600 g pumpkin (peeled, deseeded, diced into 1.7cm/2/3″ cubes)
• 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
• 1/2 cup parmesan cheese, finely grated
• Salt & pepper to taste

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Instructions

1. Preheat oven to 180°C/350°F.
2. Melt 1 tbsp butter in an ovenproof pot over medium-high heat.
3. Add garlic and onion and cook until the onion becomes translucent.
4. Stir in chopped sage and cook for another minute.
5. Add the Arborio rice, stirring to coat the grains in butter.
6. Pour in the white wine and cook until the liquid evaporates.
7. Add pumpkin and broth, stir well, and heat the mixture but do not bring to a simmer.
8. Cover with a lid (or foil) and bake for 25 minutes.
9. Once baked, stir vigorously, letting the pumpkin break down into a puree, creating a creamy sauce.
10. Add the remaining butter and parmesan. Stir until smooth. Adjust consistency with hot water if needed.
11. Spoon the risotto into bowls and garnish with crispy sage and additional parmesan.

Notes

Use fresh pumpkin for the best flavor, though canned pumpkin is a fine substitute. Crispy sage leaves and brown butter are optional but add luxurious texture and depth to the dish.

• Prep Time: 15
• Cook Time: 30
• Category: Main Course
• Method: Baking
• Cuisine: Italian