Craving a restaurant-quality pumpkin risotto without the constant stirring? Discover the secret to a creamy, flavorful baked risotto that's unbelievably easy to make.
Get ready to impress with minimal effort and maximum taste!
What Makes This Risotto Special
You'll be amazed—this baked risotto is super creamy even though you won't be stirring it constantly like you would the normal kind! It's like magic, but really, it's just a clever baking trick! The combination of the rice and pumpkin create a tender dish, much like oven-baked rice.
What I love most is how simple this is. Seriously, minimal effort for maximum flavor—that's my kind of cooking, and I bet it's yours too!
I think pumpkin is the not-so-secret champion here. Once it melts down, it makes the risotto unbelievably rich and smooth. Using fresh pumpkin makes it taste the best, but really the canned version works too!
And, don't forget the crispy sage and brown butter. I mean, who can resist that nutty, herby goodness? It *is* optional, but I consider it essential!
Ingredients You'll Need
Next up, grab one diced onion, roughly 4 cups of diced pumpkin (that's about 600g), and 3 minced garlic cloves. Oh, and don't forget that 1/4 cup of dry white wine. If wine's not your vibe, water or broth works too!
You'll also need 3 1/2 cups of vegetable or chicken broth, 2 tablespoons of chopped sage,–sage complements the pumpkin beautifully– and 1/2 cup of finely grated parmesan cheese. Making sure that your chicken broth is full of flavor can really enhance the overall taste of the risotto. And, like always, salt and pepper to make sure everything tastes just right. We don't want bland risotto, now do we?
Step-by-Step Instructions
First, let's preheat the oven to 180C/350F, and then I like to melt 1 tbsp (that's around 20g) of butter in an ovenproof pot—preferably one with a lid—over medium-high heat since things are about to get cooking! Now, toss in your diced onion and minced garlic, and cook 'em until the onion's translucent. Add chopped sage and cook for a minute.
Stir in 1½ cups arborio rice, ensuring every grain's coated. Pour in ¼ cup of white wine—or broth—cooking until it evaporates. Next, go in the diced pumpkin and broth, and stir. Easy peasy!
Cover that pot tightly—lid or foil works—then bake for 25 minutes, until the rice is just cooked. Resist peeking!
Stir until the pumpkin melts into the risotto, adding a splash of hot water if kinda thick.
Tips for the Best Risotto
We're almost at the finish line, but before you grab a spoon; let's chat about making this risotto truly amazing! I've got a few tricks up my sleeve to guarantee a creamy, dreamy dish.
First, don't skip the risotto rice! Arborio is the star; its starchiness makes the magic happen. I tried it once with regular rice, and it was "meh"—learn from my mistakes.
Don't be shy with the parmesan; it's your creamy friend! And remember, the pumpkin should practically melt into the rice as you stir; you are trying to make a puree of pumpkin!
If the risotto's too thick at the end, I add a splash of hot water. I want a porridge-like consistency, you know? Plus, taste and season! A little salt might be just what it needs because you do not want to forget it last second, so you have a bland meal! Now, go forth and risotto!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 50 minutes
Serving Size: 6
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1.5 cups Arborio rice
1 cup pumpkin puree
4 cups vegetable broth
0.5 cup Parmesan cheese, grated
2 tbsp butter
Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe pot over medium heat. Add onion and cook until softened. Stir in garlic and cook for 1 minute.
- Add Arborio rice and cook for 2 minutes, stirring constantly. Stir in pumpkin puree.
- Pour in vegetable broth, bring to a simmer, then cover and bake in the preheated oven for 30 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from oven and stir in Parmesan cheese and butter. Season with salt and pepper to taste.
- Serve hot.
Nutrition Information (per serving, estimated):
Calories: 250
Protein: 8g
Fat: 10g
Carbohydrates: 35g