Can I make this ahead of time?

Yes! It reheats well. It does thicken, so add a little broth or water when warming it back up.

How do I reheat baked risotto without drying it out?

Add a splash of hot water or broth. Stir over low heat until creamy again.

Absolutely. Use about 1.5 cans, but stir it in after baking, not before.

Creamy baked pumpkin risotto made easy in the oven. No stirring, just rich fall flavor and a silky finish.

Scale

3 tbsp / 50 g unsalted butter (divided)

1 1/2 cups arborio rice

1 onion, diced

600 g / 20 oz pumpkin, diced into 2/3″ cubes (~4 heaped cups)

3 garlic cloves, minced

1/4 cup dry white wine (or water/broth)

3 1/2 cups vegetable or chicken stock

2 tbsp sage leaves, roughly chopped

1/2 cup parmesan cheese, finely grated

Salt & pepper to taste

Optional:

3 tbsp salted butter

12–20 sage leaves

Extra grated parmesan for garnish

Cook Mode Prevent your screen from going dark

1. Preheat oven to 180°C / 350°F.

2. In an ovenproof pot, melt 1 tbsp butter over medium-high heat.

3. Sauté garlic and onion until translucent.

4. Add chopped sage and cook for 1 minute.

5. Stir in rice until coated and semi-translucent.

6. Add white wine; cook until evaporated (1 minute).

7. Add pumpkin and broth; stir and heat through (do not simmer).

8. Cover tightly (lid or foil) and bake for 25 minutes.

9. Remove from oven, add remaining butter and parmesan, stir vigorously until pumpkin becomes a creamy puree.

10. Adjust consistency with hot water if needed.

11. Serve with optional crispy sage, a drizzle of brown butter, and parmesan.

Use arborio rice for best texture.

Fresh pumpkin or butternut squash preferred; canned pumpkin works if added after baking.

To make crispy sage: melt butter over medium-high heat until foamy, fry sage leaves for 1.5 minutes, drain on paper towel.

Vegan option: use vegetable broth and skip the cheese.

Add diced chicken during onion sauté, stir in spinach at the end for a fuller meal.

Leftovers thicken and work well for making baked or fried Arancini.