Description

This Baked Creamy Pumpkin Risotto is a comforting and flavorful dish perfect for autumn or anytime you crave a rich, hearty meal. It features tender arborio rice cooked with diced pumpkin, aromatic garlic, and sage, all baked to perfection in the oven. Finished with a creamy blend of parmesan cheese and butter, this risotto offers a smooth, porridge-like texture and a delightful combination of savory and slightly sweet flavors. Crispy sage leaves and brown butter add a gourmet touch, making it a standout side or main course.

Ingredients

Main Ingredients

3 tbsp / 50 g unsalted butter, divided
1 1/2 cups arborio rice (risotto rice)
1 onion, diced
600 g / 20 oz pumpkin (weight after peeling and deseeding), diced into 1.7cm/2/3" cubes (about 4 heaped cups)
3 garlic cloves, minced
1/4 cup 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

Finishing Ingredients

50 g / 3 tbsp salted butter
12 - 20 sage leaves
Grated parmesan, for garnish

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Instructions

Preheat and Prepare the Pot: Preheat your oven to 180C/350F. Melt 1 tbsp (20g) of unsalted butter in an ovenproof pot (preferably one with a lid) over medium-high heat to prepare for cooking the aromatics and rice.
Sauté Aromatics: Add the minced garlic and diced onion to the melted butter. Cook until the onion becomes translucent, releasing its natural sweetness and softening.
Add Sage: Stir in the roughly chopped sage leaves and cook for about 1 minute to infuse the flavors into the mixture.
Toast the Rice: Add the arborio rice to the pot and stir continuously so that each grain is thoroughly coated with the butter and becomes semi-translucent. This step helps the rice absorb flavors while preventing it from sticking.
Deglaze: Pour in 1/4 cup of water or broth and cook until the liquid evaporates, about 1 minute, which helps to loosen the rice and coat it evenly before baking.
Add Pumpkin and Broth: Stir in the diced pumpkin and pour the vegetable or chicken broth into the pot. Heat the liquid just until warmed but do not bring it to a simmer.
Bake the Risotto: Cover the pot tightly with its lid or foil and place it in the preheated oven. Bake for 25 minutes or until the rice is firm but cooked. If the rice is still undercooked, return it to the oven for an additional 5 minutes.
Finish with Butter and Cheese: Remove the pot from the oven and add the remaining butter and finely grated parmesan cheese. Stir vigorously until the pumpkin softens into a puree and the risotto achieves a creamy, porridge-like consistency. Add a splash of hot water if it’s too thick.
Prepare Crispy Sage and Brown Butter: Melt salted butter in a small pan over medium-high heat until foaming. Add the sage leaves and cook gently for 1 1/2 minutes until crispy. Remove the sage on paper towels and pour the now brown butter into a heatproof jug.
Serve and Garnish: Spoon the creamy risotto into serving bowls. Garnish with the crispy sage leaves, drizzle 1 or 2 teaspoons of the flavorful brown butter, and sprinkle additional parmesan cheese on top. Serve immediately and enjoy!

Notes

Note 1: Arborio rice is preferred for its creamy texture and ability to absorb liquids while retaining firmness.
Note 2: Use fresh pumpkin, peeled and deseeded, cut into consistent cubes for even cooking.
Note 3: Sage adds a distinctive, earthy flavor that complements the pumpkin beautifully; both fresh chopped sage for cooking and whole leaves for crisping are used.
If the risotto is too thick after baking, adjust with hot water to reach the desired creamy consistency.
Using an ovenproof pot with a lid ensures even cooking and traps steam for perfect risotto texture.